Ingredients
- 2 cups shredded fully cooked rotisserie chicken, bones removed
- 2 cups cooked rice, freshly prepared or from a ready-to-heat packet
- 1 teaspoon olive oil
- 1 small garlic clove, minced
- 1 tablespoon tomato paste
- ½ teaspoon smoked paprika
- ¼ teaspoon ground cumin
- ⅓ cup water or low-sodium chicken stock
- 1 medium tomato, diced
- 2 tablespoons chopped fresh cilantro or parsley
- 2 teaspoons fresh lime juice
- ⅛ teaspoon salt, optional, to taste
- ⅛ teaspoon black pepper
Make it
- Dice the tomato and chop the herbs. Mix together with lime juice and set aside. Check the cooked chicken carefully for bones.
- Heat olive oil in a skillet over medium heat. Add garlic and stir for 30 seconds. Add tomato paste, paprika, and cumin; stir for another 30 seconds.
- Add water or stock, then the cooked shredded chicken. Stir to coat, cover, and heat for 5–8 minutes, stirring occasionally. Add a splash of water if it becomes dry. Check that reheated chicken reaches 165°F (74°C) with a food thermometer.
- Heat the ready-to-heat rice according to the package instructions, or use freshly cooked rice. If using refrigerated leftover rice, reheat to 165°F (74°C).
- Taste the chicken before adding optional salt, since rotisserie chicken may already be seasoned. Add pepper.
- Divide rice between two bowls, spoon chicken over it, and finish with the tomato-herb mixture. Serve immediately.
Make it yours
Use brown rice or your preferred cooked grain. For a meat-free version, replace chicken with 1 can (15 ounces) drained, rinsed chickpeas and heat through in the sauce. Cooking times will vary.
Start with safely stored, fully cooked chicken and rice. Follow package storage instructions and use a food thermometer when reheating.
An original Livura Kitchen recipe concept. Image is serving inspiration; presentation may vary. Reheating temperatures follow federal food-safety guidance: Source
Photo: khloe arledge / Unsplash.