BUFFALO CHICKEN CHILI MAC FOR OLYMPIANS - RACHAEL RAY
I haven't made this yet, but I saw it on the Rachael Ray show yesterday and it sounds delicious! She concocted this recipe for the US Olympics team.
Provided by Sommer_K
Categories One Dish Meal
Time 45m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- To make cutting the chicken easier, place it into the freezer for about 15 minutes until it firms up slightly but isn't frozen through. This will let you cut it up quickly into small pieces.
- Preheat broiler and place a large pot of salted water over high heat to bring up to a boil for the whole wheat elbow macaroni.
- Place a large pot over medium-high heat and add 2 turns of the pan of EVOO, about 2 tablespoons. Add the chicken bits and brown them, about 5-6 minutes. Add the carrot, onion, celery, garlic, paprika, bay leaf and some salt and freshly ground black pepper. Cook the veggies, stirring frequently, until tender, 3-4 minutes. Add the chicken stock and scrape up any brown bits from the bottom of the pot. Add the hot sauce and crushed tomatoes, and bring up to a bubble. Simmer the chili for 8-10 minutes to let the flavors come together and thicken it slightly.
- While the chili is simmering, toss the pasta into the boiling salted water and cook until al dente according to package directions. Once cooked, drain the pasta and toss it into the chili, then transfer everything to a casserole dish. Sprinkle the cheeses evenly over the top and place it under the broiler until the cheeses have melted and the top is golden brown, 2-3 minutes.
- Sprinkle the chopped scallions over the top and watch this one disappear in no time.
RACHAEL RAY'S BUFFALO CHICKEN CHILI
Watched this recipe on TV, my daughter wanted to try it! It looked Yum-o. We did and my husband who is the worst for new food liked it!
Provided by Robinsoz
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 375°F or broiler to medium.
- Place a large pot over medium-high heat, add 1 turn of the pan of EVOO, about 1 tablespoon, and the butter.
- Once the butter has melted and the pot is hot, add the ground chicken.
- Brown it, using the back of a wooden spoon to break it up in to small pieces, about 5-6 minutes.
- Add the carrot, onion, celery, garlic, paprika, bay leaf and some salt and pepper.
- Cook, stirring frequently, for about 3-4 minutes.
- Add the chicken stock and scrape up any brown bits on the bottom of the pot.
- Add the hot sauce, tomato sauce and crushed tomatoes, and bring up to a bubble.
- Simmer for 8-10 minutes to let the flavors come together.
- While the chili is simmering, spread the yellow and blue corn chips out on a cookie sheet.
- Top with the crumbled blue cheese and transfer to the oven to melt the cheese, about 4-5 minutes.
- If using the broiler, 2-3 minutes should do the trick.
- Remove from the oven and sprinkle with the chopped parsley.
- Top each serving of buffalo chicken chili with a few blue cheese-topped corn chips.
Nutrition Facts : Calories 1277.9, Fat 64.4, SaturatedFat 24.3, Cholesterol 214.3, Sodium 3266.1, Carbohydrate 94, Fiber 10.9, Sugar 15.3, Protein 84.4
SLOW COOKER BUFFALO CHICKEN CHILI
Make and share this Slow Cooker Buffalo Chicken Chili recipe from Food.com.
Provided by AZPARZYCH
Categories Chicken
Time 8h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Spray 5- to 6-quart slow cooker with cooking spray.
- In cooker, mix all ingredients except buffalo wing sauce and cheese
- Cover; cook on Low heat setting 8 to 10 hours.
- Stir in buffalo wing sauce. Serve sprinkled with blue cheese.
Nutrition Facts : Calories 346.6, Fat 8.4, SaturatedFat 2.1, Cholesterol 157.4, Sodium 528.9, Carbohydrate 22.6, Fiber 7.6, Sugar 5.9, Protein 44.5
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- Preheat broiler and place a large pot of salted water over high heat to bring up to a boil for the whole wheat elbow macaroni
- Place a large pot over medium-high heat and add 2 turns of the pan of EVOO, about 2 tablespoons
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