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Rach went through her pantry and came up with this mash-up recipe inspired by potato chip casserole, chicken paprikash, and Spanish chicken with pimentos.
She uses Tabasco here—a personal favorite—but feel free to swap in whatever hot sauce you have in the fridge.
Try pairing this meal with John's Thyme Tom Collins.
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
Yield
Serves: 6
Preparation
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.