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Rachael Ray Recipes

Piquillo Pepper Chicken with Spanish Rice
|Rachael Ray
Ingredients 3 cups chicken stock A pinch of saffron threads or 1 envelope saffron powder 1/2 teaspoon turmeric A small handful of golden raisins 3 tablespoons extra virgin olive oil (EVOO), divided 1 1/2 cups white rice 4 boneless, skinless chicken breasts Salt and pepper 1 jar Piquillo peppers (Spanish roasted peppers), drained well and sliced 1/2 cup dry sherry 2 tablespoons butter, cut into small pieces 1/2 cup flat leaf parsley, chopped, divided A handful of sliced almonds, lightly toasted Preparation Place chicken stock, saffron, turmeric, raisins and a... Read more...
Mini Chicken Meatball and Orzo Soup
|Rachael Ray
This is a great soup to put in your child's thermos for school. Orzo is a fun-shaped pasta and your little one can help you make the mini chicken meatballs. Read more...
Chicken Chickpea Curry
|Rachael Ray
Ingredients 2 tablespoons extra virgin olive oil (EVOO) 3/4 pound boneless, skinless chicken thighs, cut into chunks Salt and ground black pepper 1 medium onion, cut into small dice 3 stalks celery, cut into small dice 2 tablespoons curry powder 1 McIntosh, Gala or Golden Delicious apple, cut into small dice 1 can chickpeas (15.5 ounces), drained and rinsed 1 cup couscous 1 tablespoon cilantro, chopped Preparation Place a medium, high-sided pot over medium-high heat with a 2 turns of the pan of EVOO, about 2 tablespoons. Season chicken with... Read more...
Chili con Queso Fondue
|Rachael Ray
This is a great snack, lunch or light supper. You can rollover any leftover meat into this recipe, turning this fondue into a more substantial leftover idea. Read more...
Vegetarian "Veg-Head" Beans
|Rachael Ray
Try these beans as a side for your favorite southwest or Mexican meal, or as a vegetarian topping option for Rachael's NYC Sizzling Soft Taco with Southwest Roasted Chicken and Corn Relish. Read more...
Jalapeño Rice
|Rachael Ray
Serve with Plum Good Pork Chops.    Read more...
Elsa's Poulet Sauce
|Rachael Ray
Get the rest of Rachael's Essential Thanksgiving Recipes here. Read more...
Campfire Hash
|Rachael Ray
Ingredients 2 tablespoons vegetable or canola oil 1 pound fully cooked, smoked kielbasa, thinly sliced 1 large onion, chopped 2 garlic cloves, finely chopped or grated 1 jalapeño pepper, seeded and finely chopped 3 large Idaho potatoes, peeled and cubed Salt and ground black pepper 1 box frozen corn (10 ounces), defrosted 4 eggs Preparation Place a large, cast iron skillet over medium-high heat with 2 turns of the pan of oil, about 2 tablespoons. Add the kielbasa to the pan and cook until golden brown, 6-7 minutes. Remove the... Read more...
Pasta e Fagioli with Sausage Dumplings
|Rachael Ray
Ingredients 2 tablespoons extra virgin olive oil (EVOO) 4 thin slices pancetta, chopped 1 medium onion, chopped 1 carrot, peeled and chopped 2 stalks celery, chopped 1 bay leaf 3 cloves garlic, finely chopped or grated Salt and ground black pepper 3 tablespoons tomato paste 4 cups chicken stock 2 cups water 1 can cannellini beans (15 ounces), drained 3/4 pound ground pork 1 egg 1/4 cup breadcrumbs (a handful) 1/4 cup grated Parmigiano Reggiano cheese (a handful), plus more for serving 1 teaspoon fennel seeds 1 cup ditalini-shaped pasta... Read more...
Quick Chick and Noodle Soup Recipe
|Rachael Ray
This isn’t just chicken noodle soup—it’s chicken noodle support. Thick, hearty, and here for you, one spoonful at a time. Read more...
Italian Chicken Parmesan Soup
|Rachael Ray
This soup gives you all the flavors of chicken parm but in a nice hot bowl! Read more...
Piquillo Pepper Orzo
|Rachael Ray
Serve with Spanish-Style Chicken with Crispy Chorizo and Chimichurri and Olive Buttered Green Beans. Read more...