I feel like every time I do a Rachael Ray recipe, all I can talk about is how inexplicable Rachael Ray is to me.
That might sound like the beginning of something different, but no — this recipe continues on the trend of The Inexplicable Rachael Ray-ness of it all.
It’s not often that I’ll be cooking and Dennis will walk into the kitchen and look genuinely concerned, but this recipe brought out that face.
“What are…those?” he asked. “Potatoes?”
“Radishes.”
“You’re…cooking radishes.”
“Rachael Ray,” I said, by way of an explanation. He understood.
He kind of hovered for a couple more minutes, just watching the radishes cooking, and then finally said, “I’ve never had radishes except raw.”
I hadn’t either, so this was going to be a fun (?) experiment for both of us.
You’ll be happy to know, though, that the dinner was really good! The radishes softened up just enough to be interesting, and they were a nice side to the chicken.
I had someone ask me this weekend how I choose recipes to make and post about, and I answered kind of vaguely, because “kind of vaguely” actually is how I make my recipe choices. However, this one had a specific reason in that the little cutesy sentence under the recipe said “Just like Grandma might have made for you, if she were Hungarian.”
Being a descendant of a Hungarian Grandma, I thought it was apropos.
Smoked Paprika Chicken with Noodles and Buttered Warm Radishes
Serves 4
From Rachael Ray: Express Lane Meals
Ingredients
8 oz. noodles of your choice
2 Tbsp. extra virgin olive oil
1.5 lbs. chicken breast tenders, cut into bite-sized pieces
1 onion, sliced thinly
3 garlic cloves, chopped
2 tsp. paprika
1/2 cup chicken broth or stock
2 Tbsp. butter
1 lb. large radishes, trimmed and halved
1/2 cup sour cream
3 Tbsp. chopped green onions
1/2 cup parsley, chopped
Salt and pepper to taste
(You’ll want to do as much of this at the same time as you can.)
Cook noodles according to package directions. After they’re cooked, put them back into the warm pot with 1 Tbsp. butter and half of your parsley.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken, and brown for 4-5 minutes. Add the garlic and onions and cook for another 2 minutes or so. Season everything with salt, pepper, and paprika, then add the chicken stock and stir. Reduce the heat to low.
Add 1 Tbsp. butter to a small skillet and melt over medium-high. Add the radishes and cook for 5 minutes or so.
Turn the heat off under your chicken and stir in the sour cream.
Add the green onions to the radishes and turn the heat off under these as well.
Plate your noodles, then top with the chicken, sauce, and remaining parsley.
Serve the radishes on the side.
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