Recipe by MaryMatt1016
This Rachael Ray recipe is a weekday standby, and a huge hit at my house. It works just as well made with ground beef, and just about any spicy mustard works (My favorite is chipotle, but habanero mustard is good, too). If you're watching calories, skip the rolls, and serve it over lightly sauteed strips of red bell pepper, or green beans.
Top Review by Cristina V.
My whole family loved this recipe. Very nice flavors. I used Frank's Hot Sauce, Dijon mustard and 1 tablespoon brown sugar. I also had brioche buns on hand so I used those. Nice alternative to beef. Thanks!
- 12 bake-off dinner rolls, any brand
- 1 teaspoon smoked paprika, divided
- 1 tablespoon smoked paprika, divided
- 1 tablespoon vegetable oil, 2 turns of the pan
- 2 tablespoons butter
- 2 lbs ground chicken
- 3 garlic cloves, finely chopped
- 1 large onion, finely chopped
- 2 tablespoons McCormick grill seasoning (recommended Montreal Seasoning blend by McCormick)
- 1 tablespoon hot sauce, eyeball it
- 1 (8 ounce) can tomato sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons brown sugar
- 2 tablespoons spicy brown mustard
- 1⁄2 cup water
Directions See How It's Made
- Heat the oven as directed on package of bake-off rolls. Arrange the rolls on a nonstick cookie sheet and sprinkle the rolls with about 1 teaspoon of smoked paprika, 1/3 palmfull. Bake rolls until golden and soft and remove.
- While rolls cook, heat a deep nonstick skillet over medium-high heat. Add vegetable oil then melt butter into the oil and add chicken. Crumble and brown meat 3 to 4 minutes then add in the garlic and onions. Add 1 tablespoon smoked paprika and 2 tablespoons of grill seasoning to the chicken. Continue to cook over medium-high heat.
- Mix hot sauce, tomato sauce, Worcestershire, brown sugar, mustard in a small bowl then stir into the meat and reduce heat to low. Stir in about 1/2 cup of water to keep the mix loose as it simmers. Simmer gently 10 minutes. Split rolls and scoop chicken into them and serve.