- 1
- 30 mins
- 90 mins
Ingredients
- 1 cup (before Cooking) White Rice
- 2 whole Chicken Breasts
- 8 pieces (to 10) Chicken Bouillon Cubes
- 2 quarts (plus 2 Cups) Water
- 1/4 cups Onion
- 1/4 cups Green Bell Pepper
- 1/4 cups Pimento (drained)
- 1/4 cups Celery
- 6 Tablespoons Butter
- 4 Tablespoons Flour
- Yellow Food Coloring
Preparation
Step 1
Cook up some rice. Wash two whole chicken breasts (skin, bones and all) and place them in a pot; cover with 2 quarts of water. Add 8-10 bouillon cubes. Bring to a boil and then reduce heat to medium and cook until chicken is done, about twenty minutes. Remove the chicken from the pot and let cool for a few minutes. Cut all the meat from the bones and chop into bite-sized pieces.
Drain the can of pimentos. Finely dice the vegetables. In a skillet, melt 4 tablespoons of butter. When it is all melted, make a roux by adding 4 tablespoons of flour. Stir until thickened and then add it to the pot of chicken broth. Stir well.
In a skillet, melt another few tablespoons of butter and throw in all of the diced veggies. Stir, then add the chicken. Sprinkle with a dash or two of salt. Cook for a couple of minutes and then add the chicken mixture to the broth.
Add in the cooked rice. (You can vary the amount of rice based on your preferences). Add in 2 to 3 drops of yellow food coloring.
Everything you love about Buffalo Chicken, in pizza form. And you don't even have to mix a batch of pizza dough.
Heather Christo