Pantry Dinner Rachs Paprika Chicken With Pimento Peppers Potato Chips Recipes

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PANTRY DINNER: RACH'S PAPRIKA CHICKEN WITH PIMENTO PEPPERS + POTATO CHIPS



Pantry Dinner: Rach's Paprika Chicken with Pimento Peppers + Potato Chips image

Rach went through her pantry & came up with this mash-up recipe inspired by potato chip casserole, chicken paprikash & Spanish chicken with pimentos.

Provided by Rachael Ray

Number Of Ingredients 28

3 tablespoons extra-virgin olive oil (EVOO)
2 pounds boneless
skinless thighs or thighs and breast meat combined
thinly sliced on bias
Salt and pepper
5 tablespoons butter
2 small onions
chopped
2 ribs celery with leafy tops
chopped
4 cloves garlic
chopped
2 jars pimentos or 1 cup chopped homemade or store-bought roasted red peppers
3 to 4 tablespoons pimenton
smoked sweet paprika or paprika
¼ cup sherry or white wine or juice of ½ lemon
2 tablespoons flour
2 tablespoons tomato paste
1½ cups chicken stock
½ cup heavy cream
crème fraiche or sour cream
Hot sauce
to taste (Rach likes Tabasco)
12 ounces ditalini
macaroni or extra-wide egg needles
½ cup chopped fresh herbs
such as parsley and chives or scallions and celery greens
4 cups lightly crushed potato chips

Steps:

  • Heat a large skillet over medium-high heat with EVOO, brown chicken in 2 batches to avoid crowding pan, season with salt and pepper, remove to platter
  • Add 3 tablespoons butter and melt, add onions, celery and garlic, salt and pepper, soften, add pimiento or roasted peppers and 2 tablespoons paprika, stir, add sherry or wine or lemon juice and let it absorb, add flour, stir, tomato paste, stir, stock and bring to bubble to thicken
  • Add cream and combine, slide chicken back into sauce and reduce heat to low, add hot sauce to taste
  • Cook pasta 1 minute less than directions
  • Toss with remaining 2 tablespoons butter and most of the herbs, fill casserole with pasta or noodles and chicken and sauce, top with crushed chips and brown under broiler to toast chips
  • Top with remaining herbs and paprika to serve

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