Buffalo Chicken (4)

I’ve been following Tieghan Gerard – The Half-baked Harvest – for a while now, and this is my (current!) favourite of her recipes.

As usual it’s my usual ‘Pick’n’Mix’ method of adding bits that I liked, omitting bits I didn’t, and generally making it as easy as possible on myself.

I was delighted to find that this recipe, first time making it and all, came in at just about half an hour. Perfect for a) running in from work at the last minute and b)using up the ubiquitous packet of chicken breasts in the fridge.

It’s a win/win in my book – a really tasty dinner in no time flat!

Please note that no Buffalo were hurt in the making of this recipe..;)

Let’s get this dinner on the table!


  • 1 med/large saucepan with lid, plus another similar for cooking the rice.
  • chopping board
  • sharp knife
  • Wooden spoon or stirrer

INGREDIENTS: to feed about 4, increase ingredients if you’re serving more.

  • 1 large onion, fairly finely chopped
  • drizzle of Oil, I used rapeseed oil
  • 2 cloves of garlic, chopped
  • 3-4 medium-sized Chicken breasts, cut into large pieces
  • 1 teaspoon of smoked paprika
  • half a teaspoon of Chipotle chili flakes – I got mine in Sainsbury’s
  • Tin of crushed tomatoes
  • salt and pepper
  • 2 tablespoons of Hot Sauce – see NOTES
  • 1 tablespoon of Mascarpone
  • generous handful of grated Cheddar
  • Basmati rice, to serve

Buffalo Chicken (10)


  • Put the saucepan on a medium/hot heat and add the oil.
  • add the onions, and stir around until they become translucent – about 3 minutes
  • add in the garlic and stir Buffalo Chicken (9)
  • add the Smoked paprika and Chilli flakes,
  • Stir in the Chicken pieces.


  • Stir everything together until well mixed, reduce the heat to medium,
  • Add the tomatoes and Hot Sauce
  • Half-cover the pan  and leave to simmer gently for about 5-10 minutes until the chicken is fully cooked.
  • If you’re serving this for today’s dinner, put the Rice on now.
  • Add the Mascarpone to the chicken and mix in,

Buffalo Chicken (12)

  • then add a big handful of grated Cheddar – it will melt immediately.
  • Serve over the rice, with a sprinkle of grated cheese if you like.
  • Dig in, it’s been half an hour since you got home!

Buffalo Chicken (4)


  1. HOT SAUCE: I didn’t really know what this was – I thought possibly Siracha – but I found a couple of different ones in Dunnes Stores while I was doing my shopping, and I bought the ‘medium’ heat one. The result was exactly what I wanted – a gentle kick, but definitely not a kick like a mule! As always, use whatever suits you.

Buffalo Chicken (5)


I started writing down recipes in an old copybook when I was about 16. With 6 children at home, my Mother was always glad of a hand in the kitchen, and really allowed us to experiment - as long as we washed up afterwards, and left the kitchen immaculate! Having a tidy kitchen has followed me through my life, as has the habit of writing down my favourite recipes; except that these days I write them for my website, and add photographs when I can. The website really started when it occurred to me that my daughter might like to have these recipes when I've forgotten them. In my early days of cooking for family and friends, I used to phone my Mum all the time to ask her for the recipe for some of our favourite family dinners. She rarely had a recipe to hand - I think, like me, she made a lot of it up as she went along.. So welcome to Eating for Ireland - these are the recipes that my friends and family having been eating these past 40 years.. yes, I truly am ancient! They are tried and tested, and have worked for me for all that time - I have updated them as new ingredients became available - I really hope you'll find something that you can make into a family favourite of your own. You don't have to tell anyone where you found these great new dishes that you're serving up - it can be our little secret, but I'd really love it if you could give me a sneaky 'follow' on Facebook and Instagram.. So off you go - have a good rummage around, you're bound to find something new! My sincere thanks to all of you who have found a recipe that you liked and dropped me a line to tell me - I really do love to hear from you! Happy Cooking! Becks xx

Posted in