Tag Archives: left over chicken

Spanish Rice

Standard

FullSizeRender

This was really good – the rice was nice and dry and the flavors were terrific. You can substitute black beans for the chicken if preferred.

Ingredients:

1 T. minced garlic

1/2 c. red onion, chopped

1 c. bell pepper, diced

3 c. water

1 1/2 c. quick brown rice

1 c. cooked chicken, diced

1 c. tomato sauce

1 t. chili powder

1 t. cumin

Salt & pepper to taste

Shredded Mexican cheese

Pico de gallo

Optional garnishes: Cilantro & avocado

Directions:

Preheat oven to 400.

In an oven proof skillet, add some olive oil. Saute the onions and garlic until translucent but not burned.

Add the pepper and cook until the peppers are softened. Remove the vegetables and set aside.

Pour water and tomato sauce into the skillet. Bring it to a boil.

Add the rice, cover and simmer for about 15 minutes.

Return the pepper/onion mixture to the pan and mix well. Add the chicken and spices. Adjust the seasonings to taste.

Sprinkle the cheese on top.

Place in the oven for about 7 minutes (until the cheese melts).

Turn the oven to broil and broil until starting to brown (be careful not to burn it!).

Serve topped with pico de gallo.

Advertisements

Stacked Enchiladas

Standard

fullsizerender

This is a great way to use up left over chicken – and it’s also a great enchilada sauce recipe to be used whenever you need it!

Ingredients for sauce:

1 small red onion, sliced

Chopped jalapenos to taste

1 cup tomato sauce (I used my homemade marinara sauce)

Cumin to taste

1 clove garlic, chopped

1/2 c. chicken broth

Ingredients for the enchiladas:

Sauce from above

3 corn tortillas

3 chopped green onions

9 oz shredded or chopped chicken

Shredded Mexican cheese

Directions:

Preheat oven to 425. Saute the onions, garlic, and jalapenos in a little olive oil. Add the tomato sauce and cumin. Add the broth. Cook until well blended. Season with salt & pepper. Using an immersion blender, puree until smooth. Set aside.

In a bowl, combine the chicken with the green onions. Season with salt & pepper.

Grease the bottom of a casserole dish. Place one layer of tortillas, cutting them to fit. Do not overlap! Layer with some sauce, chicken, and cheese. Repeat until you finish with the chicken & cheese.

Bake in the oven for about 15 minutes.

 

Eggplant & Chicken Parmigiana

Standard

FullSizeRender

I am always a sucker for any kind of parmigiana and am always looking for different ways to make it. This is perfect if you have some leftover chicken (usually from a rotisserie chicken that I bought at Safeway!).

Ingredients:

8 oz. cooked chicken, cut into tiny pieces

1 eggplant, skinned and sliced into thin rounds

6 oz sliced mushrooms (I used designer mushrooms)

1 c Marinara sauce

Mozzarella cheese, grated

Parmesan cheese, grated

Italian spices

Directions:

Preheat oven to 400.

Peel and slice the eggplant. Place them on a cookie sheet and salt each side. Let them sit for at least 15 minutes. Dab off the water and place them on a greased cookie sheet.

Put them in the oven for 15 minutes, turning them over once.

While the eggplant are in the oven, sauté the sliced mushrooms in some olive oil until they are tender. Season with a bit of pepper. Set aside.

Reduce the oven temperature to 350.

Grease a 9″ casserole dish. Place the eggplant slices in a single layer in the bottom of the casserole dish.

Top with the cooked chicken. Add the Marinara sauce. Add the mozzarella and parmesan cheese. Sprinkle some Italian spices.

Repeat with another layer of eggplant, chicken, cheese, and spices. Top with the sautéed mushrooms.

Place the dish in the oven and cook for about 30 minutes.