This is a major left-overs creation. Remember, the roasted chicken and veggies? Well, I cleaned out the fridge and made a simple one pot wonder the whole family will love. As with most of my recipes, this can be customized to fit your family’s size and flavor needs.
Home-Made Chicken-n-Rice
What You Need:
- Shredded chicken (this can be done with a rotisserie chicken from the store, too!)
- Frozen peas
- Potatoes
- Rice
- Chicken broth
- Water
- Carrots, diced
- Garlic, chopped
- Onion, diced
- Jalepeno, finely diced
- Olive oil
- Fresh oregano, chopped
What You Do:
This is easy! Chop everything and set aside. Heat a dutch oven over medium heat and drizzle a little olive oil in. Once it heats up, add the carrots, garlic, onions, and jalenpeno. Allow them to cook almost completely. Add the left over rice, potatoes and some frozen peas, stock, water. The amounts are really to your liking. I like my chicken and rice more hearty and less soupy, but if you want a chicken soup, make it with more stock and water.
Let this cook until the carrots are tender, usually 20 minutes or so, if you diced them pretty small.
Add in chicken and oregano and give it a stir. Heat chicken through and serve! I put a chunk of whole wheat bread on the side with some honey-butter (omit the honey for children under the age of three).
Hope you enjoy! Sidenote: Tonight I will be making Hamburger Helper and do not feel obliged to blog about that. My husband likes it, I will be eating more of the above left-overs!
Thanks for having Dinner at The Hampton’s and see you around the table next time!
