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.
CHILI MAC
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 8 servings
Number Of Ingredients 14
Steps:
- In a large pot, boil pasta until al dente.
- Meanwhile, in a big, deep pot, brown beef in oil over medium high heat. Add onions, peppers, and garlic. Season meat mixture with chili powder, cumin, cayenne, and salt. Cook together 5 minutes, stir in beer or broth, and reduce liquid by half, 2 minutes. Stir in tomatoes and simmer for 10 minutes.
- Drain pasta. Add hot pasta to chili pot and stir to coat pasta evenly. Remove from heat and garnish big bowlfuls of chili mac with chopped scallions.
BUFFALO CHICKEN CHILI
Provided by Eddie Jackson
Categories main-dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 23
Steps:
- For the chili: Sprinkle the chicken with 1/2 teaspoon salt and several grinds of black pepper. Heat the oil in a large Dutch oven over medium-high heat. Add the chicken and cook, stirring occasionally, until brown all over, about 6 minutes. Reduce the heat to medium, add the garlic, celery and onion and cook, stirring occasionally, until the vegetables are just softened, about 4 minutes. Stir in the chili powder and cumin to coat the chicken and vegetables. Add the broth, beans, tomatoes, tomato sauce and desired amount of hot sauce. Bring to a simmer, cover and cook until the chicken is tender, 30 to 40 minutes.
- For the toppings: Stir together the mayonnaise, sour cream, vinegar, garlic powder and 1 tablespoon water in a small bowl. Stir in the blue cheese and scallion whites. Season with salt and pepper.
- To serve, spoon rice into servings bowls and top with the chili. Add a dollop of the blue cheese dressing and a sprinkle of scallion greens. Serve with the celery and carrot sticks and additional hot sauce.
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
BUFFALO CHICKEN CHILI
I won a blind taste test chili cookoff with this chili against nine traditional beef chilis! Garnish with shredded Tex-Mex cheese, crushed corn chips, and sour cream.
Provided by Lisa Arlotti
Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes
Time 1h30m
Yield 10
Number Of Ingredients 16
Steps:
- Heat olive oil and butter in a large pot over medium-high heat. Place chicken in the pot. Cook and stir 7 to 10 minutes, until chicken is no longer pink. Stir in the carrot, onion, celery, garlic, chili powder, cumin, paprika, and salt and pepper, and cook and stir until the onion is translucent and the vegetables are beginning to soften, 3 to 4 more minutes.
- Stir in the hot sauce, tomato sauce, crushed tomatoes, and white and red kidney beans. Bring to a boil, and simmer over medium-low heat about 1 hour, until the vegetables are tender and the flavors have blended.
Nutrition Facts : Calories 301.4 calories, Carbohydrate 30 g, Cholesterol 61.4 mg, Fat 8.6 g, Fiber 9.3 g, Protein 28.3 g, SaturatedFat 2.6 g, Sodium 1152.4 mg, Sugar 4.9 g
BUFFALO CHICKEN MAC AND CHEESE
I saw my local ballpark was introducing Buffalo chicken mac and cheese and thought it was a great idea! This is what I whipped up. Serve with celery sticks and beer. Let me know what you think.
Provided by Matt R
Categories Main Dish Recipes Pasta Chicken
Time 35m
Yield 8
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Cook macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 minutes. Drain.
- Cut wings and legs off rotisserie chicken. Skin and bone wings and legs; chop or shred dark meat into bite-size pieces.
- Melt butter in a large Dutch oven over medium heat. Whisk in flour gradually until a thick paste forms. Cook until golden, about 1 minute. Pour in milk, whisking constantly, until thickened and bubbling, about 5 minutes. Continue to cook until sauce is smooth, about 1 minute more. Reduce heat and season sauce with black pepper.
- Stir Cheddar and Monterey Jack cheese into the sauce until melted and combined. Stir in hot sauce, adjusting to reach desired level of spiciness. Add blue cheese, chicken, and macaroni; mix well to combine.
Nutrition Facts : Calories 780.7 calories, Carbohydrate 51.7 g, Cholesterol 157.1 mg, Fat 41.9 g, Fiber 2 g, Protein 47.3 g, SaturatedFat 22.5 g, Sodium 977.8 mg, Sugar 6.3 g
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Estimated Reading Time 3 mins
- To make cutting the chicken easier, place it into the freezer for about 15 minutes until it firms up slightly but isnt frozen through
- 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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- Add the ground chicken and break it up, lightly browning it for 5 minutes.Add the carrots, onion, celery, garlic, paprika and bay leaf and season with salt and pepper.
- Add the chicken stock and scrape up any brown bits on the bottom of the pot.Add the hot sauce, tomato sauce and the stewed, fire-roasted or crushed tomatoes to the chili and bring up to a bubble.
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