July 11, 2017

3 Ways To Turn A Rotisserie Chicken Into Dinner

Think of a store-bought rotisserie chicken as an ingredient, and you can put out memorable dinners in no time!

Article from Epicurious Weeknight Cookbook by Anna Stockwell

Rotisserie Chicken Blog

    How to Revive Cold, Dry, or Sad Rotisserie Chicken

  1. No matter how you slice it, you have to do something to add moisture and flavor to cold or leftover rotisserie chicken. Luckily, this is easy to do! Shredded, cold rotisserie chicken on top of a grain bowl is disappointing, but toss it in a zesty dressing before adding it to your grain bowl & it’s a whole different story – a story that proves that you absolutely don’t need to reheat rotisseries chicken to bring it to delicious life.
  2. When you do want a hot chicken dinner, heating the cold rotisserie chicken in something liquid or saucy is going to give you the best results, adding flavor, moisture, and heat all at once. The classes way of doing this is to toss the meat into a soup – I opted for a brothy Thai-style curry.
  3. And when you want a hot chicken dinner that doesn’t necessarily feel like it was made with rotisserie chicken? Carve the bird into eight pieces & nestle it into hot broth with some veggies for a speedy braise. It’s got the look and feel of a slow-cooked chicken dinner – and you don’t even have to turn on the oven.

    An Easily Customizable Grain Bowl Dinner

    Grain Bowls with Chicken, Spiced Chickpeas, and Avocado – Yields 4 servings – Active Time 20 minutes, Total Time  20 minutes

    1. For the Chickpeas : 2 tsp olive oil, one 15.5 ounce can chickpeas (patted dry), 1/2 tsp ground cumin, 1/8 tsp ground cayenne pepper, pinch of salt.
    2. For the Dressing: 1.5 cups parsley leaves, 3/4 cup mint leaves, 1.25 cups evoo, 6 T lemon juice, 1 tsp honey.
    3. For Assembly: 4 cups cooked quinoa, farro, barley or brown rice, 4 cups shredded rotisserie chicken, 2 mini seedless cucumbers, 2 avocados, 2 cups watercress or baby arugula, 1/4 cup pickled red onions, 4 tsp toasted sesame seeds.
    4. Make the Chickpeas: Heat oil in large skillet over medium – cook chickpeas, cumin & cayenne. Increase heat to high until chickpeas are golden brown & crisp (about 10 minutes). Transfer to paper towels & season with salt.
    5. Make the Dressing: Meanwhile, pulse parsley and mint in a food processor until finely chopped. Add oil, lemon juice, and honey and pulse to combine.
    6. Assemble the Bowls: Toss quinoa with 1/2 cup dressing in a large bowl. Divide among serving bowls. Toss chicken with 1/4 cup of dressing in same large bowl. Arrange chicken, cucumbers, avocados & watercress over quinoa. Top with chickpeas, pickled onions, and sesame sees. Serve remaining dressing on side for drizzling.

     Curry in A Hurry

       Easy Green Curry with Chicken, Bell Pepper, and Sugar Snap Peas – Yields 4 servings – Active 15 minutes,     Total 20 minutes

  1. 1 T coconut oil, 1/4 cup green curry paste, 1.5 tsp freshly grated ginger, 1/2 tsp finely grated lime zest, 1 medium onion, 1 red bell pepper, 1 cup chicken stock (low sodium), 4 cups rotisserie chicken, 1/2 lb sugar snap peas, one 14 ounce can coconut milk, 1/4 cup basil leaves, 1 T fresh lime juice, cooked rice noodles for serving
  2. Heat oil in a medium pot over medium. Cook curry paste, ginger & lime zest for about 1 minute. Add onion to cook until onion is soft. Add bell pepper and stir to combine. Add chicken stock and bring to a boil, then reduce heat to low & simmer until pepper is crisp and tender (about 3 minutes). Add chicken, snap peas & coconut milk and cook over medium heat, being careful not to boil, until warmed through (about 5 minutes). Stir in basil & lime juice. Serve with rice noodles & enjoy!

     The Cheater’s Braise

       Braised Rotisserie, Chicken with Bacon, Tomatoes & Kale – Yield 4 servings – Active 10 minutes, Total time 30 minutes

  1. 2 tsp olive oil, 4 ounces bacon, 2 shallots, 1/3 cup dry white wine, 2 garlic close, 2 tsp finely chopped rosemary, one 14 ounce can diced tomatoes, 1 cup chicken broth, 1/4 tsp crushed red pepper flakes, 1 rotisserie chicken (cut into 8 pieces), 1 bunch curly kale.
  2. Heat oil in a large skillet with a lid or braising pan over medium. Cook bacon until fat starts to render (about 5 minutes). Add shallots and cook until shallots are soft and fat is rendered from bacon (about 8-10 minutes). Increase heat to high and add wine, garlic, and rosemary. Cook, stirring until wine is reduced by half (about a minute). Add tomatoes, chicken, stock, and red pepper flakes and bring to a boil. Reduce heat to medium & nestle chicken pieces, skin side up in sauce. Top with kale cover, and cook until kale is wilted (about 6 minutes). Stir kale into sauce and cook, uncovered, until chicken is warmed through (about 5 more minutes).


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