We're kind of on a roll these days with the spicy heat of "Buffalo" flavoring and when I came across this Rachel Ray recipe the other day I thought it was pretty darn clever. You know what? It is!
I made a few minimal changes to the recipe to suit our tastes but this truly is quick to make and absolutely delicious I might add. I combined diced boneless skinless chicken thighs with some ground chicken, added lots of onions, carrots, celery and garlic, topped it off with smoked paprika, chicken stock, tomatoes and hot sauce of course and let it simmer. It certainly got the senses going with a fabulous aroma and with all the veggies, it more than satisfied our day's nutritional requirements.
Garnished with some corn tortilla chips topped with crumbled blue cheese that spent a few minutes under the broiler getting all warm and toasty, it absolutely tasted one hundred percent like buffalo chicken wings. I kid you not.
I have to admit next time I make it I'll likely add some chopped Anaheim peppers to the mix along with a can or two of beans or maybe even some barley and a little more stock and call it a soup, but we enjoyed it very much just as it is. By the way you can certainly make it with all ground chicken but we prefer a chunkier chili, thus the use of chicken thighs.