PULLED CHICKEN RAGU AND RIGATONI
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Place the chicken thighs and breasts in a medium pot with the carrots, celery, quartered onion and bay leaves. Sprinkle with salt and cover with water. Bring to a boil, and then reduce to a simmer to cook through and flavor the stock, 30 minutes. Transfer the chicken to a shallow dish until cool enough to handle. Strain the stock and reserve the meat.
- Place the dried mushrooms in a small pot and cover with 1 to 1 1/2 cups of the stock. Bring to a simmer until the mushrooms are reconstituted, 10 to 15 minutes.
- Remove the meat from the chicken bones, discarding the skin and bones, and pull into small pieces. You will need only the dark meat. (Reserve the white meat for another use, such as Creamy Chicken and Noodles.)
- Heat the EVOO over medium-high heat in the pot used to cook the chicken. Cook the pancetta to render, 2 to 3 minutes. Stir in the chopped onion, garlic and rosemary, sprinkle with salt and pepper and cook until the onions are tender, 7 to 8 minutes. Stir in the tomato paste, pour in the wine and cook until reduced by half. Return the pulled chicken into the pot with 2 cups of the reserved stock. (Reserve the remaining chicken stock for another recipe, such as Creamy Chicken and Noodles.)
- Chop the reconstituted mushrooms and add them into the sauce along with their liquid. Simmer to thicken the sauce, 20 to 30 minutes.
- Bring a large pot of salted water to boil and cook the pasta to al dente. Reserve 1 cup of the starchy cooking liquid just before draining. Toss the pasta with the sauce and starchy water. Mix in some pecorino, and serve with more to pass at the table. Garnish with grassy flat-leaf parsley.
- Cook's Note: Cool and store the sauce for a make-ahead meal. Bring to room temperature before reheating over medium heat. Cook the pasta right before serving.
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Saralh Seekooar
[email protected]I wish I could give this recipe more than 5 stars.
Rafi Moradi
[email protected]This recipe is a must-try for any pasta lover.
Ali Alserhan
[email protected]Thank you for sharing this recipe! I'm so glad I found it.
Mcpaul Haihambo
[email protected]I can't wait to try this recipe with different types of pasta.
Jiya Kohli
[email protected]This recipe is a great way to use up leftover chicken.
Aynal Hossain
[email protected]I made this dish for a potluck, and it was a huge hit. Everyone loved it!
Pria Islam
[email protected]This dish is so versatile. You can add or remove ingredients to suit your own taste.
Muhammadh Ilham
[email protected]I'm not a big fan of mushrooms, but I didn't even notice them in this dish. They just added to the overall flavor.
FreeTheChildren InHisName
[email protected]This recipe is a keeper! I can't wait to make it again.
Islam Gjurra
[email protected]I served this dish with a side of garlic bread, and it was the perfect pairing.
Lisa Ritchie
[email protected]I used boneless, skinless chicken breasts instead of thighs, and it worked out just fine.
Pokemon Go
[email protected]This was my first time making ragu, and I'm so glad I tried this recipe. It was so easy to follow, and the results were amazing.
Haumba Derick
[email protected]I've made this recipe several times now, and it's always a success. It's one of my go-to meals when I'm short on time.
Rebecca Bosen
[email protected]I'm not a huge fan of chicken, but I really enjoyed this dish. The sauce was so flavorful, and the chicken was cooked perfectly.
Milton Otieno
[email protected]This dish is perfect for a weeknight meal. It's quick and easy to make, and it's always a crowd-pleaser.
Angel Musa
[email protected]I added a bit of red pepper flakes to the sauce for a little extra spice. It was delicious!
Ana Flowers
[email protected]I used whole wheat pasta instead of regular pasta, and it worked out great. The dish was still very creamy and flavorful.
Abu Sheriff Kamara
[email protected]The leftovers of this dish were even better the next day. The flavors had really melded together, and the chicken was even more tender.
So. Stylish
[email protected]I love how easy this recipe is to make. I was able to throw it all together in about 30 minutes, and it was ready to eat in under an hour.
daahir Boss
[email protected]This pulled chicken ragu and rigatoni was a hit with my family! The chicken was so tender and flavorful, and the sauce was rich and creamy. I will definitely be making this again.