Devilish Sloppy Chicken Mini Sammiessandwiches Rachael Ray Recipes

DEVILISH SLOPPY CHICKEN MINI SAMMIES/SANDWICHES - RACHAEL RAY

Devilish Sloppy Chicken Mini Sammies/Sandwiches - Rachael Ray image

This Rachael Ray recipe is a weekday standby, and a huge hit at my house. It works just as well made with ground beef, and just about any spicy mustard works (My favorite is chipotle, but habanero mustard is good, too). If you're watching calories, skip the rolls, and serve it over lightly sauteed strips of red bell pepper, or green beans.

Provided by MaryMatt1016

Categories Lunch/Snacks

Time 25m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

12 bake-off dinner rolls, any brand
1 teaspoon smoked paprika, divided
1 tablespoon smoked paprika, divided
1 tablespoon vegetable oil, 2 turns of the pan
2 tablespoons butter
2 lbs ground chicken
3 garlic cloves, finely chopped
1 large onion, finely chopped
2 tablespoons McCormick grill seasoning (recommended Montreal Seasoning blend by McCormick)
1 tablespoon hot sauce, eyeball it
1 (8 ounce) can tomato sauce
2 tablespoons Worcestershire sauce
2 tablespoons brown sugar
2 tablespoons spicy brown mustard
1/2 cup water

Steps:

Heat the oven as directed on package of bake-off rolls. Arrange the rolls on a nonstick cookie sheet and sprinkle the rolls with about 1 teaspoon of smoked paprika, 1/3 palmfull. Bake rolls until golden and soft and remove.
While rolls cook, heat a deep nonstick skillet over medium-high heat. Add vegetable oil then melt butter into the oil and add chicken. Crumble and brown meat 3 to 4 minutes then add in the garlic and onions. Add 1 tablespoon smoked paprika and 2 tablespoons of grill seasoning to the chicken. Continue to cook over medium-high heat.
Mix hot sauce, tomato sauce, Worcestershire, brown sugar, mustard in a small bowl then stir into the meat and reduce heat to low. Stir in about 1/2 cup of water to keep the mix loose as it simmers. Simmer gently 10 minutes. Split rolls and scoop chicken into them and serve.

DEVILISH CHICKEN

Devilish Chicken image

Very spicy and delicious! From Rachel Ray - 30 Minute Get Real Meals; can use spicy mustard instead of dry; serve with pasta and broc or some other bland vegetable.

Provided by mgord93

Categories Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons extra virgin olive oil
2 teaspoons paprika
1 teaspoon dry mustard
salt
ground pepper
4 chicken breasts, boneless, skinless, cut up into 1-2 inch pieces
1 medium onion, thinly sliced
4 garlic cloves, chopped
1 red bell pepper, cored, seeded, and sliced into thin strips
1 tablespoon tomato paste
1 teaspoon crushed hot red pepper flakes
1 cup reduced-sodium chicken broth
parsley, flat leaf
2 tablespoons butter, cold

Steps:

In large skillet, heat 2 T of the olive oil (twice around the pan) over medium-high heat.
Mix the paprika and mustard with some salt and pepper and season the chicken breasts on both sides.
Add the seasoned chicken to the skillet and brown on the first side for 3 minutes. Flip, and then sear the second side, 2 minutes.
Remove the chicken and reserve on a plate under a foil tent.
To the pan, add the onion, garlic, bell pepper, tomato paste and red pepper flakes. Cook the vegetables for 5 minutes, stirring frequently.
Add chicken broth to the vegetables and bring to a simmer.
Add the reserved chicken back to the pan and cook for 10 minutes more, turning the chicken over every now and then.
Remove the chicken from teh skillet to the platter.
To finish the sauce, turn the heat off and add the parsley and butter, stirring to melt the butter.
If the sauce doesn't thicken, may want to use cornstartch & water and bring to a boil.
Pour sauce over chicken and serve.

Nutrition Facts : Calories 404.1, Fat 26.8, SaturatedFat 8.6, Cholesterol 108.1, Sodium 184.6, Carbohydrate 8.1, Fiber 1.8, Sugar 3.3, Protein 32.8

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