Pantry Dinner Rachs Paprika Chicken With Pimento Peppers Potato Chips Recipes

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

Ingredients

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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