Lightly brown chicken 2 minutes, then add the chorizo and garlic. Click here to learn how to manage cookies. From the perfect Bolognese to treasured recipes from her grandfather, Rachael shares the tastes and tales of her childhood, career and culmination of a delicious life! Just before serving, split and toast the rolls or muffins. Ingredients 2 tablespoons extra virgin olive oil ( EVOO) 1 pound chorizo, casing removed and diced 3 medium white, waxy potatoes, such as Yukon Gold, peeled and cut into chunks 2 medium onions, chopped 4-6 cloves garlic, chopped 2 bay leaves, fresh or dried 1 pound kale, stems removed and coarsely chopped […] © 2020 Rachael Ray Digital LLC  |, Click here to learn how to manage cookies, 6 ears of corn, kernels removed, or 3-4 cups frozen corn, 4-5 sprigs thyme, leaves removed and chopped, 1 large bunch kale, thick stems removed, leaves roughly chopped (about 4 cups), 4 Portuguese rolls or English muffins, regular or whole grain. Pour in the tomatoes and chicken stock and bring up to a bubble. To find out more about Yum-o!, Rachael’s nonprofit organization, go to www.yum-o.org. Our site uses cookies to ensure you get the best experience on our website. Add the chorizo and cook, stirring every now and then, for 2-3 minutes. Add the chorizo, carrots, celery and garlic and cook until the vegetables are slightly softened, about 5 minutes. Memories, meals and Rachael's most personal stories from her first 50 years. Rachael Ray In Season is part of the Allrecipes Food Group. Simmer for 5 minutes. Wash up, then season chicken with salt and pepper. Just before serving, split and toast the rolls or muffins. Add the potatoes and corn and brown them up a little bit, then add the bell pepper, onion, garlic, thyme, bay leaf, salt and pepper and cook for 5 minutes. Place a large pot over medium-high heat with two turns of the pan of EVOO, about 2 tablespoons. 6 ounces chorizo sausage, finely chopped. All rights reserved. Top with the cilantro and serve with the tortillas. Preheat medium soup pot over medium-high heat. Simmer for 5 minutes. Add extra-virgin olive oil and chicken to pot. Add the kale and simmer for 5 more minutes. Stir in the chicken broth and hominy and simmer for 20 minutes or until the vegetables are tender. Reduce heat and simmer until potatoes are tender 10 to 12 minutes. Melt cheese under hot broiler. Pour in the tomatoes and chicken stock, and bring up to a bubble. Cook another 2 to 3 minutes, then add peppers, onions and potatoes. Cook 5 minutes, then stir in tomatoes, kidney beans, and hot sauce.

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