And all things nice.. There are so many ways you can use cold chicken sliced and/or pulled from a cold roast - this is a delicious and easy one, economical too if your fridge and cupboard are well stocked.
The quantities here are for two but the point of this kind of cooking is the flexibility - you can add or subtract to suit your eaters, your taste buds and your pocket/available supplies.
Chicken and Rice
Some of the cold meat from a roasted free range chicken (despite the cost these are the only ones worth buying and you can get lots of meals from one - we had a roast dinner, this rice dish and enough meat for a Chicken and Leek pie filling to go in the freezer )
1 onion finely chopped and a clove of garlic grated or minced
Half a hot red chilli chopped
Half teaspoon hot smoked paprika (or more)
A pinch of saffron (if you have it)
A chunk of cooking chorizo, chopped fairly small - optional
1 sliced courgette or a red pepper - or both
Some frozen peas lightly cooked
2 large handfuls of basmati rice -or enough to come up to the 1/4 pint mark on a measuring jug
Stock from your carcass or a cube (but why if you've roasted that bird) - up to 3/4 pint mark
The quantities here are for two but the point of this kind of cooking is the flexibility - you can add or subtract to suit your eaters, your taste buds and your pocket/available supplies.
Chicken and Rice
Some of the cold meat from a roasted free range chicken (despite the cost these are the only ones worth buying and you can get lots of meals from one - we had a roast dinner, this rice dish and enough meat for a Chicken and Leek pie filling to go in the freezer )
1 onion finely chopped and a clove of garlic grated or minced
Half a hot red chilli chopped
Half teaspoon hot smoked paprika (or more)
A pinch of saffron (if you have it)
A chunk of cooking chorizo, chopped fairly small - optional
1 sliced courgette or a red pepper - or both
Some frozen peas lightly cooked
2 large handfuls of basmati rice -or enough to come up to the 1/4 pint mark on a measuring jug
Stock from your carcass or a cube (but why if you've roasted that bird) - up to 3/4 pint mark
- Soften the onion in a frying pan with lid, using a little light olive oil. Add the garlic and chilli and after a few minutes the chorizo, the courgette and pepper. Fry gently and then add the spices for a second or two. Now turn your rice in the mixture.
- Add the hot stock, turn the heat to low, add a lid and let it cook very slowly for about 10 minutes.
- Now check the mixture is not sticking, add a little extra stock if it is, then put your chicken and cooked peas on the top, replace the lid and let it cook another 5-10 minutes.
- Now check the rice is cooked, stir in the chicken and peas, taste for seasoning and add any fresh herbs such as parsley or thyme if you like. Let it stand a couple minutes and then eat!
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