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A recipe for leftover chicken with rice
Sometimes I have leftovers and I don’t want them to go to waste but I know that if I serve them in the same form the kids won’t be impressed. However, if I give them a “makeover” the kids think I’ve reinvented the wheel. They don’t even realize that the food has been “recycled” and we can keep this as ourlittle secret. You’ll love this recipe, it’s easy and makes a tasty lunch or supper.
Makes 4 servings
Ingredients:
3 cups of cooked rice
2 cups cooked pearl couscous / Israeli couscous
2 cups cooked and chopped chicken meat
3 carrots
1 onion
Ground black pepper
2 tsp salt
Preparation:
1. If you already have rice prepared then great. If not, then heat a pot with 3 Tbsp of oil, finely dice the carrot and sauté it for 2-3 minutes. Finely dice the onion and add to the carrot, sautéing around 2 minutes while stirring.
2. Add the chicken and two cups of rice to the pot, stir, and add water and salt and bring to a boil. Cover and lower the heat. Cook for 18 minutes and leave covered for an additional 10 minutes.
3. If you already have cooked rice then finely dice the carrot, heat a large pan with 3 Tbsp of oil, sauté the carrot and the onion. The carrot should be softened. Season with salt, then add the chicken and sauté for around 2 minutes, then add the rice and Israeli couscous. Sauté everything for 2-3 minutes while stirring and remove from the heat.
Good to know…
I didn’t add more spices because the chicken is already seasoned. If you want to sweeten the dish a little, add 1 Tbsp of honey or maple. You can make this without the Israeli couscous. I set aside 2 Tbsp of the cooked carrot and chopped chicken and sprinkled them over top the dish before serving.
