© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
|Subscribe in a reader|||||
Recipe from: Rachel Ray
Love the taste of buffalo chicken but want the convenience of chili? This is for you.
1 tablespoon extra-virgin olive oil
2 tablespoons butter
2 pounds chicken breast diced small, or ground chicken
1 large carrot peeled, finely chopped
1 large onion, chopped
3 ribs celery, finely chopped
5 cloves garlic, chopped
1 tablespoon smoked paprika
1 bay leaf
1 salt and freshly ground black pepper
2 cups chicken stock
¼ to ½ cup hot sauce, depending on how hot you like it
1 15 ounce can tomato sauce
1 15 ounce can crushed tomatoes
1 14 ounces corn chips — blue corn chips are preferred
¾ pound blue cheese, crumbled
½ cup flat-leaf parsley leaves, chopped
Preheat oven to 375°F or broiler to medium.
Place a large pot over medium-high heat, add 1 turn of the pan of extra-virgin olive oil, about 1 tablespoon, and the butter. Once the butter has melted and the pot is hot, add the chicken. Brown it, using the back of a wooden spoon to break it up in to small pieces, about 5 to 6 minutes. Add the carrot, onion, celery, garlic, paprika, bay leaf and some salt and pepper. Cook, stirring frequently, for about 3 to 4 minutes.
Add the chicken stock and scrape up any brown bits on the bottom of the pot. Add the hot sauce, tomato sauce and crushed tomatoes, and bring up to a bubble. Simmer for 8 to 10 minutes to let the flavors come together.
While the chili is simmering, spread the yellow and blue corn chips out on a cookie sheet. Top with the crumbled blue cheese and transfer to the oven to melt the cheese, about 4 to 5 minutes. If using the broiler, 2 to 3 minutes should do the trick. Remove from the oven and sprinkle with the chopped parsley.
Top each serving of buffalo chicken chili with a few blue cheese-topped corn chips.