So my title might have been a bit misleading, but Rachael Ray does have a new cookbook out and tonight I made dinner with her book’s assistance. If you know me personally, you might know that I’m not much of a cook… I don’t like prepping everything and I have a tendency to burn everything I put on the stove or in the oven. However, one of my goals for 2011 was to start making more dinners and not resorting to toast, cereal or frozen pizza for dinner – this is where Rachael Ray comes in…
I’ve always been a fan of her show, but her cookbooks always lacked pictures, which I find absolutely necessary, because I need a visual if I’m spending $30+ on ingredients. So when Rachael put out her newest cookbook, “Rachael Ray’s Look and Cook“, I had to give at least one of her recipes a try.
I decided to make the dish, Paprika Chicken with Egg Noodles and because I think all of you are wonderful, I took pictures to document the whole process and I’m going to post the recipe, because it was really good and I think all of you will enjoy it too! The recipe listed below came from Rachael’s newest book and was listed on her website
- 1 pound egg noodles
- 2 tablespoons extra virgin olive oil (EVOO)
- 2 pounds mixed boneless skinless chicken breasts and thighs, cut into bite-sized chunks
- Ground black pepper
- 1 large onion, quartered and thinly sliced
- 2 red bell peppers, seeded, quartered and thinly sliced
- 2 cloves garlic, finely chopped or grated
- 2 tablespoons ground sweet paprika
- 1/2 teaspoon ground allspice
- 2 cups chicken stock
- 1 cup sour cream
- 2 tablespoons butter
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh chives
- 2 tablespoons parsley
- 1/2 cup chopped cornichons or pickles
Place a large pot of water over high heat to cook the pasta. When the water boils, salt it well and drop the pasta in. Cook to al dente according to package directions. Drain the cooked pasta and reserve.
While the pasta is cooking, place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Season the chicken with salt and pepper, and sear until golden brown, about 5 minutes per side. Remove from the pan and reserve.
Add the onion, bell peppers and garlic to the pan, and cook until the veggies have softened, 7-8 minutes. Season with salt and pepper, and return the chicken to the pan. Add the paprika, allspice and stock to the pan and bring up to a bubble. Simmer until the chicken has cooked through, about 10 minutes more. Remove the pan from the heat and stir in the sour cream. Reserve.
Toss the cooked noodles with the butter, dill, chives and parsley. Serve the chicken over the noodles and garnish with the chopped cornichons.
… NOW FOR YOUR VIEWING PLEASURE… some of my “look and cook” photos of my dinner!