Champion's Buffalo Chicken Chili Mac
Fuel your inner champion with this mouthwatering Buffalo Chicken Chili Mac, inspired by Rachael Ray's creation for the U.S. Olympic team. This one-pot wonder combines the robust flavors of chili with the comforting texture of macaroni, perfect for satisfying hearty appetites. Packed with protein-rich chicken, vibrant vegetables, and a spicy kick from hot sauce, this dish is designed to nourish athletes and non-athletes alike. Topped with luscious melted cheese and fresh scallions, it's a delicious meal that will leave everyone asking for seconds!
N/A
Servings
N/A
Calories
16
Ingredients
Ingredients
extra virgin olive oil
2 tablespoons (measured)
boneless skinless chicken breast halves
1.5 pounds (cut into small pieces)
carrot
1 large (peeled and finely chopped)
onion
1 large (chopped)
celery ribs
3 (finely chopped)
garlic cloves
5 large (finely chopped)
smoked paprika
1 tablespoon (measured)
bay leaf
1 (whole)
salt
1 teaspoon (measured)
ground black pepper
1 teaspoon (measured)
chicken stock
2 cups (measured)
hot sauce
1/4-1/2 cup (to taste)
crushed tomatoes
15 ounces (canned)
whole wheat elbow macaroni
1 pound (uncooked)
Monterey Jack pepper cheese
1/2 cup (shredded)
scallions
2 (sliced, root ends removed)
Instructions
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1. Begin by preparing the chicken. Place the boneless skinless chicken breast halves in the freezer for 15 minutes. This will firm them up, making them easier to cut into small pieces.
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2. Preheat your broiler to high. As it heats, fill a large pot with salted water and bring it to a vigorous boil for the whole wheat elbow macaroni.
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3. In a large heavy pot, heat 2 tablespoons of extra virgin olive oil over medium-high heat. Add the diced chicken and cook, stirring occasionally, for about 5-6 minutes, until the chicken is browned.
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4. To the pot, add the finely chopped carrot, onion, celery, garlic, smoked paprika, bay leaf, salt, and black pepper. Cook this mixture for 3-4 minutes until the vegetables soften and become fragrant.
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5. Pour in the chicken stock and use a wooden spoon to scrape up any brown bits stuck to the bottom of the pot for extra flavor. Then, mix in the desired amount of hot sauce and the crushed tomatoes. Bring the mixture to a gentle boil and let it simmer for 8-10 minutes so the flavors meld and the chili thickens.
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6. Meanwhile, once the water is at a rolling boil, add the whole wheat elbow macaroni and cook according to package directions until al dente. Drain the pasta and add it directly to the chili pot, stirring to combine.
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7. Transfer the chili mac mixture to a casserole dish. Evenly sprinkle the Monterey Jack pepper cheese over the top.
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8. Place the casserole dish under the broiler for 2-3 minutes, or until the cheese is melted and bubbling with a golden-brown top.
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9. Finally, take the dish out and garnish with sliced scallions before serving. Enjoy your hearty and delicious Buffalo Chicken Chili Mac!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Champion's Buffalo Chicken Chili Mac?
It is a one-pot inspired meal that combines the flavors of buffalo chicken chili with the comfort of macaroni and cheese, originally created for the U.S. Olympic team.
Why should I put the chicken in the freezer for 15 minutes?
Freezing the boneless skinless chicken breast halves for 15 minutes firms them up, which makes them much easier to cut into small, uniform pieces.
What kind of pasta is used in this recipe?
The recipe calls for one pound of whole wheat elbow macaroni to add fiber and a heartier texture.
Can I adjust the spiciness of the chili mac?
Yes, you can adjust the heat by adding between 1/4 to 1/2 cup of hot sauce depending on your personal preference.
What type of cheese is used for the topping?
The recipe uses 1/2 cup of shredded Monterey Jack pepper cheese for a melty, slightly spicy finish.
How long does it take to cook the chicken?
The diced chicken should be cooked in extra virgin olive oil for about 5-6 minutes until it is browned.
What vegetables are included in the chili base?
The base includes a large carrot, a large onion, three celery ribs, and five large garlic cloves.
Is there a specific way to prepare the vegetables?
The carrot, onion, and celery should be finely chopped, and the garlic should be finely chopped as well to ensure they soften quickly.
How long should the chili mixture simmer?
After adding the stock, hot sauce, and tomatoes, let the mixture simmer for 8-10 minutes to allow the flavors to meld and the sauce to thicken.
What is the purpose of scraping the bottom of the pot with a wooden spoon?
Scraping the bottom after adding chicken stock releases the brown bits (fond) stuck to the pot, which adds extra depth and flavor to the chili.
Do I cook the pasta in the chili sauce?
No, you should boil the macaroni in a separate pot of salted water until al dente, then drain it and stir it into the chili pot.
How do I get the cheese topping golden and bubbly?
Transfer the mixture to a casserole dish, sprinkle the cheese on top, and place it under a high broiler for 2-3 minutes.
What garnish is recommended for this dish?
The dish is finished with two sliced scallions for a fresh, mild onion flavor.
Can I use regular paprika instead of smoked paprika?
You can, but smoked paprika is recommended to provide that signature smoky chili flavor that complements the buffalo sauce.
How many garlic cloves are needed?
The recipe calls for 5 large garlic cloves, finely chopped.
What type of tomatoes should I use?
A 15-ounce can of crushed tomatoes is used to create the base of the chili sauce.
Is this a high-protein meal?
Yes, it is packed with protein-rich chicken breast, making it a great fuel source for active individuals.
Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs can be substituted, though they may require a slightly longer browning time.
What is the total amount of chicken needed?
You will need 1.5 pounds of boneless skinless chicken breast halves.
Do I need to remove the bay leaf?
While the instructions don't explicitly mention it, it is standard practice to remove the bay leaf before serving the dish.
Can I make this dish ahead of time?
Yes, you can prepare the chili and pasta, but it is best to add the cheese and broil it just before serving to keep the texture optimal.
Is this recipe considered a one-pot meal?
It is largely a one-pot wonder, though you do use a second pot to boil the pasta and a casserole dish for the final broiling step.
What if I don't have a casserole dish?
If your large pot is oven-safe, you can sprinkle the cheese directly into the pot and place the pot under the broiler.
Can I use white elbow macaroni instead of whole wheat?
Yes, regular white elbow macaroni works perfectly fine if you prefer it over whole wheat.
What kind of oil should I use for sautéing?
Extra virgin olive oil is recommended for its flavor and healthy fat content.
How much chicken stock is required?
The recipe requires 2 cups of chicken stock.
What are the primary seasonings in the chili?
The primary seasonings are smoked paprika, a bay leaf, salt, and ground black pepper.
How do I know when the pasta is al dente?
Check the package directions, but generally, the pasta should be firm to the bite rather than mushy.
Is this recipe suitable for families?
Absolutely, it is categorized as comfort food and a family dinner, though you may want to reduce the hot sauce for children.
Who was the inspiration for this recipe?
This recipe was inspired by a creation by Rachael Ray for the U.S. Olympic team.