Leftover Rotisserie Chicken Recipe
Turn leftover rotisserie chicken into a quick and tasty meal! This easy recipe combines shredded chicken, veggies, and rice for a satisfying dish ready in 35 minutes. Perfect for busy nights or meal prep, it’s a simple way to use leftovers and feed the whole family.
Ingredients
- 2 cups shredded leftover rotisserie chicken
- 1 tablespoon olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 1 bell pepper diced
- 1 cup frozen peas or mixed vegetables
- 1 cup cooked rice or quinoa
- 1/2 cup chicken broth
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- Optional: 1/2 cup shredded cheese for topping
Instructions
- Prepare Ingredients: Shred the leftover rotisserie chicken and dice the onion, garlic, and bell pepper.
- Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add the onion, garlic, and bell pepper. Sauté for 3-4 minutes until softened.
- Add Chicken and Spices: Stir in the shredded chicken, paprika, thyme, salt, and pepper. Cook for 2-3 minutes to combine flavors.
- Incorporate Vegetables and Rice: Add the frozen peas (or mixed vegetables) and cooked rice. Stir well.
- Simmer: Pour in the chicken broth and let the mixture simmer for 5-7 minutes, stirring occasionally, until heated through.
- Optional Cheese Topping: If desired, sprinkle shredded cheese on top and cover the skillet for 1-2 minutes to melt the cheese.
- Serve: Dish out and enjoy!
Notes
- Swap Veggies: Use any vegetables you have, like carrots, corn, or spinach.
- Change Grains: Try quinoa, couscous, or cauliflower rice instead of rice.
- Add Spice: Toss in chili flakes or hot sauce for a kick.
- Make It Creamy: Stir in sour cream or cream cheese for a richer dish.
- Store It: Keeps in the fridge for 3 days or freeze for up to 2 months.
- Kid-Friendly: Skip spices and add cheese for picky eaters.