Love the taste of buffalo chicken but want the convenience of chili? This is for you. By Rachel Ray
Preheat oven to 375°F or broiler to medium.
Place a large pot over medium-high heat, add 1 turn of the pan of EVOO, 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 5-6 minutes. Add the carrot, onion, celery, garlic, paprika, bay leaf and some salt and pepper. Cook, stirring frequently, for about 3-4 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 8-10 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 4-5 minutes. If using the broiler, 2-3 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.
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Serving Size: 1 Serving (775g) | ||
Recipe Makes: 4 | ||
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Calories: 855 | ||
Calories from Fat: 416 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 46.2g | 62 % | |
Saturated Fat 25g | 125 % | |
Monounsaturated Fat 14g | ||
Polyunsanturated Fat 3.8g | ||
Cholesterol 227mg | 70 % | |
Sodium 2757.6mg | 95 % | |
Potassium 1888.8mg | 50 % | |
Total Carbohydrate 33.1g | 10 % | |
Dietary Fiber 6.6g | 26 % | |
Sugars, other 26.5g | ||
Protein 78g | 111 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 855
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