Wednesday, November 19, 2008

Recipe Thursday: Buffalo Chicken Chili Mac

Good Morning All!

For my birthday on Tuesday I got Rachael Ray's new "Big Orange Cookbook" I've not had a chance to cook anything from it yet; but I found this recipe and I've seen her make it on TV as well and it looked scrumptious!! It is most likely going to be what I cook in the next day or so. Try it and let me know what you think.


2 lbs boneless chicken breasts, cut into small bits.
1 large carrot peeled and finely chopped
1 onion chopped
3 Celery stalks, finely chopped
5 large garlic cloves garlic chopped or grated
1 Tbsp paprika
1 bay leaf
2 cups chicken stock
1/4-1/2 hot sauce
15oz crushed tomatoes
1lb elbow macaroni
1/2 cup shredded pepper jack cheese
1/2 cup crumbled blue cheese.
2 scallions, end trimmed, thinly sliced.


Preheat broiler and bring a large pot of water to a boil over high heat
Put another large pot over medium high heat and heat 2 tablespoons of EVOO.
Add the chicken and brown for about 6 minutes.
Add all the vegetables, including the garlic and the bay leaf along with the paprika and season with salt and pepper.
Cook the veggies, stirring often for about 4 minutes until tender.
Add the chicken stock and scrap up all the brown bits from the bottom of the pot. Add the hot sauce and then the crushed tomatoes.
Bring the chili up to a boil and then lower heat and simmer for about 10 minutes.
While the chili is simmering, cook the macaroni pasta until al dente.
Drain the pasta and then toss it into the chili and mix. (Discard the Bay leaf)
Transfer the chili mixture to a 13x9 casserole dish.
Sprinkle both kinds of cheeses evenly over the top and then place under the broiler for 2-3 minutes until the cheese melts
Sprinkle the sliced scallions on top for garnish.

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