Monday, December 6, 2010

Buffalo Chicken Chili Mac

While we haven't seen any snow flakes or bundled up in winter jackets, the temperatures have dropped a little here in Okinawa. That being said, a little buffalo chicken chili mac was just what we needed to warm us on the inside. The nice thing about this recipe (from Rachael Ray) is that you can control the heat!

Ingredients:

  • 2 tbsp EVOO
  • 2 lbs boneless, skinless chicken breasts, cut into small bits
  • 1 large carrot, peeled and finely chopped
  • 1 large onion, chopped
  • 3 celery stalks, finely chopped
  • 5 large garlic cloves, finely chopped or grated
  • 1 tbsp sweet smoked paprika
  • 1 bay leaf
  • salt and pepper
  • 2 C chicken stock
  • 1/4 to 1/2 C hot sauce, depending on how hot you like it
  • 1 (15 oz.) can crushed tomatoes
  • 1 lb whole wheat elbow macaroni
  • 1/2 C shredded pepper Jack cheese
  • 1/2 C crumbled blue cheese
  • 2 scallions, ends trimmed, thinly sliced
Directions:
  1. Preheat the broiler and bring a large pot of water to a boil over high heat for the pasta.
  2. Place a large pot over medium-high heat and add the EVOO.
  3. Add the chicken bits and brown them, stirring often, for 5 to 6 minutes.
  4. Add the carrot, onion, celery, garlic, paprika, and bay leaf and season with salt and pepper.
  5. Cook the veggies, stirring frequently, until tender, 3 to 4 minutes.
  6. Add the chicken stock and scrape up any brown bits from the bottom of the pot. 
  7. Add the hot sauce and crushed tomatoes, and bring up to a bubble. Reduce the heat and simmer the chili for 8 to 10 minutes to let the flavors come together and thicken slightly.
  8. While the chili is simmering, salt the boiling water, add the pasta, and cook until al dente.
  9. Drain the pasta and toss it into the chili, then transfer everything to a 9x13-inch casserole dish.
  10. Discard the bay leaf.
  11. Sprinkle the cheeses evenly over the top and place the dish under the broiler until the cheeses have melted and the top is golden brown, 2 to 3 minutes.
  12. Sprinkle the sliced scallions over the top.

1 comment:

  1. I love chili mac. I could eat it all day, just crack and egg over it and call it breakfast. I have never had chicken chili mac though. I cannot believe that I have been missing out on this.

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