Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yields: 4
2 packs Hargis House Chunk White Chicken Twin Pack
¼ cup Kurtz Wing Sauce
2 cups Rice on the Side Long Grain White Rice
½ cup Coburn Farms Mild Cheddar Shredded Cheese
1 cup Pickwell Farms Sweet Whole Kernel Corn
1 Red Onion, thinly sliced
2 tbsp Coburn Farms Butter
1 tsp Medeiros Vegetable or Canola Oil
Marcum Salt
Marcum Ground Black Pepper
1
Wash rice.
2
In medium sauce pot, bring 4 cups water to a boil.
3
Once boiling, add rice, salt, pepper and 2 tbsp butter to pot.
4
Bring to boil again then reduce to simmer, cover, and let cook 15-20 minutes.
5
Warm medium size saucepan on stove on medium heat. Pour oil in pan.
6
Drain chicken and corn. Sauté both in pan for 5 minutes.
7
Move chicken and corn to a medium bowl and let cool. Add wing sauce.
8
Chop onions.
9
Add rice to bowl, then top with chicken mixture and onions. Serve.
Ingredients
2 packs Hargis House Chunk White Chicken Twin Pack
¼ cup Kurtz Wing Sauce
2 cups Rice on the Side Long Grain White Rice
½ cup Coburn Farms Mild Cheddar Shredded Cheese
1 cup Pickwell Farms Sweet Whole Kernel Corn
1 Red Onion, thinly sliced
2 tbsp Coburn Farms Butter
1 tsp Medeiros Vegetable or Canola Oil
Marcum Salt
Marcum Ground Black Pepper