Three Cuisines in One Bag

Here's what you'll need to make the recipes from this episode of Rachael Ray's 3 in the Bag.

You'll need the following ingredients to make Moroccan Red Harissa Chicken, Chorizo Stew with Kale and Teriyaki Chicken with Soba.

 

Shopping List:

8 boneless, skinless chicken thighs

Four 6- to 8-ounce boneless, skinless chicken breasts

One 12- to 16-ounce package Spanish chorizo

3 red bell peppers

3 red chile peppers such as Fresno or Holland finger peppers

2 mild frying peppers such as cubanelle or Anaheim

1 bundle Tuscan kale

2 bunches scallions

2 large or 3 medium starchy potatoes

1 head garlic

2 large onions

One 1-inch piece plus 2 thin slices fresh ginger root

4 Portuguese rolls

7 1/2 cups chicken stock

3 tablespoons Mirin

3 tablespoons dry sherry

One 28-ounce can stewed tomatoes

One 14.5-ounce can chickpeas

One 12-ounce package soba noodles or 1 pound whole-grain spaghetti

 

Pantry List:

Butter

1 1/4 cup basmati or other long grain white rice

Sugar

High-temperature cooking oil

Olive oil

Tamari or soy sauce

White wine vinegar

Worcestershire sauce

1 teaspoon ground cumin

3 bay leaves

1 small piece cinnamon stick or pinch ground cinnamon

Sea salt and coarse black pepper

Smoked sweet paprika