Chef Bao

167 RECIPES

Simple recipes for everyday home cooking

Rotisserie Chicken Two Ways

Why not get creative with your next rotisserie chicken? This recipe gives you not just one, but two delicious dishes, ensuring nothing goes to waste. First, a hearty chicken stew, chock-full of vegetables simmered in a homemade chicken broth, will please any soup lover! For some lighter fare, this simple tomato-cucumber salad, topped with chicken breast and drizzled with a tangy, homemade dressing, makes for the perfect appetizer or meal of its own!

Turn mealtime into a joyful experience
CUISINES: New American
LEVEL: EASY
TIME: 2 hr 30 min
SERVING: 5 People
INGREDIENTS:
  • 1 count Rotisserie Chicken, Cooked
  • For the Chicken Stew
  • 1 large Onion (Divided in Half)
  • 0.7 cup Celery
  • 1 large Carrot
  • 1 tsp Peppercorns
  • 4 cup Water
  • 2 clove Garlic
  • 1.5 cup Potatoes
  • 3 medium Hot Dogs
  • 2 tbsp Butter
  • 0.3 cup Rice
  • 0.25 tsp Cumin
  • 1 tbsp Oregano, Dried
  • 1 tbsp Parsley, Dried
  • 1 lb Mixed Vegetables, Frozen
  • 1 pinch Salt
  • 1 pinch Black Pepper
  • For Chicken Salad and Dressing
  • 1 cup Lettuce
  • 0.3 cup Grape Tomatoes
  • 0.3 cup Cucumber
  • 0.3 cup Walnuts
  • 4 tbsp Mayonnaise
  • 0.25 tsp Dill, Dried
  • 0.5 tsp Parsley, Dried
  • 0.5 tsp Lemon Juice
  • 1 tbsp Olive Oil
  • 2 tbsp Water
  • 1 pinch Salt
  • 1 pinch Black Pepper
LET'S START
Step 1
Step 1
Step 1
Using a large knife, cut the pre-cooked rotisserie chicken into large pieces. Separate the meat from the bones, saving the bones for later use in the chicken broth. Slice the chicken breasts into strips for the chicken salad and place on a plate for later use. Cut the remaining dark meat into smaller pieces for the chicken stew, place in a bowl, and set aside.
Step 2
Step 2
Step 2
For the chicken stew, begin by making a broth. Place the chicken bones in a large pot over medium-high heat. Add ½ of an unchopped onion, large pieces of celery, large cuts of carrot, peppercorns and water. Bring to a boil, then reduce heat to low, cover with a lid, and allow to simmer for two hours.
Step 3
Step 3
Step 3
Dice the other half of the onion, then mince the garlic and cube the potatoes and hotdogs. Melt butter in a deep pan over medium heat. Add the onions and garlic to the pan, stirring until the onions turn golden around the edges, then mix in the hotdogs. Add the rice and cumin, allowing the ingredients to fully incorporate before adding the potatoes. When the potatoes have softened a bit, add dried oregano and parsley, then stir.
Step 4
Step 4
Step 4
Using a strainer, pour the chicken stock directly into the pan, just enough to cover all the ingredients. Add salt and black pepper to taste. Toss in a handful of frozen vegetables and the diced dark chicken. Cover and let this simmer for 15 minutes. Serve and enjoy!
Step 5
Step 5
Step 5
To make the chicken salad, chop the lettuce, cut the cherry tomato, and peel and slice the cucumber.
Step 6
Step 6
Step 6
Arrange on a plate by placing the lettuce first, followed by the tomates, cucumber, and previously sliced chicken breasts.
Step 7
Step 7
Step 7
For the homemade dressing, place mayonnaise, yellow mustard, dried dill and parsley, lemon juice, salt, pepper, and a little olive oil and water into a bowl and mix well.
Step 8
Step 8
Step 8
Top the salad with walnuts and drizzle dressing over the salad. Enjoy!