Buffalo-Style Chicken Thighs with Stir Fry Rice

Three things happened today that caused the creation of this dinner. First, our local grocery store had chicken thighs on sale for .88 a pound, and I purchased ten pounds to separate, package and freeze. When my husband saw them, he requested they be fixed similar to the way I make Buffalo Chicken Wings. Next, we had take-out Chinese food for dinner last night, and I had about a cup and a half of leftover Fried Rice that I wanted to use up.

BUFFALO STYLE CHICKEN THIGHS

Preheat oven at 375. Pam-Spray a baking sheet, then place a rack (the kind you cool cookies on) on the baking sheet and Pam-Spray that as well. (Using the rack allows the fat from the chicken to drip down away from the chicken.)

Place the chicken thighs, skin side up, on the rack, sprinkle with salt and pepper to taste. Place in oven for 40 minutes (we like our chicken well cooked!) or until chicken skin is nicely browned and juices run clear.

In small pan, heat 1/2 stick of butter (I've never tried this with margarine) and 1 cup of Frank's Hot Sauce, over medium heat until the butter is thoroughly melted. Stir gently to mix.

Remove chicken from oven and dip in the Hot Sauce mixture so all sides are covered.

Return chicken to the pan/rack and return to oven. Turn the oven OFF. Leave chicken in the oven while you fix the rest of your meal.

Once you have your rice prepared, bring chicken out of the oven and dip one more time in the hot sauce mixture before placing on the serving plate.

LEFTOVER FRIED RICE

This is what I have that needs to be used up!

I have about a cup and a half of leftover Chinese Fried Rice and a few pieces of boneless short ribs that I need to use up.  I look through my refrigerator and see what vegetables I have that I also need to use up, so this is what I came up with - and it was amazingly good!

You may not have the same vegetables or meat or fruit that I do, but just think it through and add what you have. You can cut carrots into thin slivers and use those. Broccoli cut small would also be good, as would fresh grean beans cut, shredded cabbage, frozen peas, and more. The chick peas give this dish a nice crunch. You could substitute some actual chopped nuts - pecans, almonds. I like a bit of fruity/sweet taste in my Chinese food, so I diced up a half of a peach. Pineapple chunks is a great option here (drained), or you could possibly use a diced sweet apple or pear. Don't be afraid to use what you have, but in stir-fry, you really want to use vegetables that are fresh and will retain some crispness.

If you don't have leftover fried rice, you could use regular white or brown rice, cooked and cooled, and add in a tablespoon of soy sauce and/or a tablespoon  or so of Stir Fry sauce. You could also use a box of Rice-a-Roni style Fried Rice.

New Life for Leftover Fried Rice

1 tbsp olive oil
1/4 cup diced white onion
1/2 cup diced celery
1/4 cup diced orange, red or green pepper
1/4 diced green onions
Small amount of diced boneless pork ribs (optional)
1/2 fresh peach, pit removed, diced, with skin. (Pineapple chunks are also good)
1/4 cup chick peas
2 tbsp of the hot sauce/butter mixture from above.

Place olive oil in saute pan and heat on medium high heat until good and hot. Add onion, celery, pepper, green onions and cook for 5 minutes, stirring frequently. Add rice, diced peach, chick peas and the hot sauce/butter mixture and cook for another 5 minutes, stirring frequently, until everything is heated through.

Here's the finished dish -- and it was great! Serve with a green salad Blue Cheese or Ranch dressing (to give your mouth a chance to cool off).

Enjoy!