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Rachael Ray Recipes

Spanish Chicken and Rice Soup
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Chicken and chorizo in a spicy vegetable broth is so warm and wonderful, you will want to eat it two days in a row. Read more...
Smoky Roast Chicken with Maple Gravy and Smashed Root Veggies
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Ingredients 2 Idaho potatoes, peeled and chopped 2 medium parsnips, peeled and chopped 1 celeriac (celery root), peeled and cut into pieces 3 cups milk A few grates of nutmeg 2 tablespoons butter Salt and freshly ground black pepper 4 small boneless, skinless chicken breasts 1 tablespoon extra virgin olive oil (EVOO) 6 sprigs fresh thyme, leaves removed from stems and chopped 4 slices speck or any smoky ham of your choice, thinly sliced For the maple gravy: 1 tablespoon butter 2 shallots, finely chopped 2 tablespoons flour 1/4 cup... Read more...
No-Thyme Quick Chicken with Smash Broc-o-tatoes and Gouda Gravy
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This menu is based on the back-in-the-day idea of a good, square meal: meat, vegetable and starch. The flavors have all gotten an update, though! Read more...
Portuguese Chicken
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This recipe is a great way to use leftover chicken. Read more...
Gyro Burgers with Greek Salad
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Ingredients 2 pounds ground chicken or ground lamb 2 sprigs fresh oregano, stripped and finely chopped or 1 teaspoon dried oregano 1 tablespoon coriander (a palmful) 1/2 tablespoon ground cumin (half a palmful) 1 teaspoon cayenne pepper or 4 teaspoons hot sauce 2 tablespoons fresh thyme leaves (5-6 sprigs), chopped 2 lemons 3/4 cup flat leaf parsley leaves, 1/4 cup chopped Salt and pepper 6 tablespoons extra virgin olive oil (EVOO), divided 1 cup plain Greek yogurt 1 small clove garlic, grated with a Microplane or small side of box... Read more...
Smoky Chicken Schnitzel with Honey-Mustard Salad
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Rachael's spin on schnitzel gets a kick of smokiness from her secret ingredient – smokehouse almonds! This recipe is super-easy to prepare and sure to leave a crowd begging for more. It would be great made with pork or veal, too. Read more...
Mexican Chicken Pot Pies
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Puréed chipotle in adobo adds smoke and spice to a pot pie with poached chicken and veggies topped with puffed pastry. Read more...
Skinless BBQ Chicken
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Rach's bold BBQ sauce gives plain skinless chicken fantastic flavor. Serve Smashed Sweet Potatoes with Honey as a side for a healthy meal. Read more...
Piquillo Pepper Chicken with Spanish Rice
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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...
Spinach and Mushroom Stuffed Chicken Breasts
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For a complete meal, serve with Spaghetti with Zucchini and Garlic and Sambuca Cake with Strawberries, Whipped Cream and Shaved Chocolate. Read more...
Mini Chicken Meatball and Orzo Soup
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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
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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...