Sunday, August 3, 2008

Buffalo Chicken Chili Mac

I'm too full tonight after the pizza and Durham caviar leftovers to really give this dish much of a taste, but I anticipate coming home to a warm pre-cooked meal tomorrow night.  I liked quick seasoning check bite of the burst of buffalo flavored tomato sauce, along with the chicken and veggies.  I think it'll be a great combo and a nice twist on classic spaghetti.

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  • 2 tablespoons extra-virgin olive oil (EVOO)
  • 1 pound ground chicken (or turkey)
  • 1 large carrot, finely chopped
  • 1 large onion, chopped
  • 1 large bell pepper, chopped
  • 3 ribs celery, finely chopped
  • 5 large cloves garlic, finely chopped
  • 1 tablespoon smoked paprika
  • 1 bay leaf
  • Salt and freshly ground black pepper
  • 2 cups chicken stock
  • 1/4 to 1/2 cup hot sauce
  • 1 15-ounce can crushed tomatoes
  • 1 pound whole wheat elbow macaroni
  • 1/2 cup pepper jack cheese (I opted no cheese)
  • 1/2 cup crumbled blue cheese (I opted no cheese)
  • 2 scallions, root ends removed and thinly sliced

    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 ground chicken and cook while breaking it apart 5-6 minutes.  Add the carrot, onion, pepper, celery, garlic, paprika, bay leaf and some salt and freshly ground black pepper. Cook the veggies, stirring frequently, until tender, 3-4 minutes.

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    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.

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    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.

    Recipe courtesy of Rachael Ray

    1 comment:

    Chezsiam said...

    Very nice article, personally the best some wines , it is the French, there is so much copy across the world... The grapevine must have a minimum of 100 years. And the cheese also with good Bordeaux...