Description
A hearty, creamy dish utilizing leftover rotisserie chicken, perfect for a quick weeknight meal.
Ingredients
Scale
- 2 cups shredded leftover rotisserie chicken
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 cup diced vegetables (bell peppers, carrots, or zucchini)
- 1 cup cooked rice (or pasta, or quinoa)
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme or oregano
- Salt and pepper to taste
- 1 cup chicken broth
- 1/2 cup heavy cream or coconut milk
- 2 tablespoons soy sauce or Worcestershire sauce
- Fresh parsley or cilantro
- Grated cheese
- Crushed red pepper flakes
Instructions
- Prep your ingredients by chopping the onion, mincing the garlic, and dicing your vegetables.
- Heat the olive oil in your skillet over medium heat, then add the chopped onion and sauté for about 3-4 minutes.
- Add the minced garlic and sauté for an additional minute.
- Include the diced veggies to the pan and cook for about 5 minutes until soft, then stir in the shredded chicken.
- Pour in the chicken broth and heavy cream, sprinkling in the smoked paprika, thyme, salt, and pepper, then simmer for 5-7 minutes.
- Incorporate the soy sauce or Worcestershire sauce, stirring in the cooked rice.
- Top with fresh parsley or cilantro, grated cheese, and crushed red pepper flakes before serving.
Notes
Serve with warm bread or a side salad for a complete meal. Store leftovers in an airtight container for 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg
Keywords: chicken, skillet, creamy, quick meal, leftovers