Rotisserie chicken and rice pilaf for two
Rotisserie chicken needs little more than rice on a weeknight. This pilaf builds the bird into a one-pan dinner by steaming rice in the fat it releases, infusing it with savory depth and making the meal feel whole.
About 700 calories a serving, 34 g protein, 104 g carbohydrate, 15 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- 2 cups chicken broth
From your shelf
- 1 bird, about 1.5 pounds oven roasted rotisserie chicken
Staples
- 1 tablespoon oil
- 1 small, diced onion
- 2 cloves, minced garlic
- 1 cup rice
- to taste salt
- to taste pepper
- Heat 1 tablespoon oil in a medium pan over medium heat. Add 1 small diced onion and cook until softened, about three minutes, then stir in 2 minced garlic cloves and cook for one minute more.
- Stir in 1 cup rice and toast for two minutes, moving it often so it catches color without burning. You will smell its nuttiness when it is ready.
- Pour in 2 cups chicken broth and bring to a simmer. Cover and reduce heat to low.
- While the rice cooks, pull the meat from the rotisserie chicken, discarding skin and bones; tear into bite-sized pieces. Simmer the rice for eighteen minutes until the liquid is absorbed and the grains are tender.
- Fluff the rice with a fork, fold in the shredded chicken to warm it, and season with salt and pepper to taste.
Note Swap the rice for orzo or farro if you prefer. Leftovers keep refrigerated for three days and reheat gently with a splash of broth. Serve with a simple green salad or steamed broccoli to balance the richness of the bird.
On the label
CHICKEN, WATER WITH 2% OR LESS OF SALT, SODIUM PHOSPHATE, DEXTROSE, BROWN SUGAR, CARRAGEENAN, NATURAL FLAVOR.
Perdue, cooked & prepared, serving 84 g, package 33 OZ/936 g. Ingredients as printed on the label.
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Cooks as rotisserie chicken. Half of it left? Use up the rotisserie chicken.