Baked rice with leftover roast chicken

Photo of the Baked rice with leftover roast chicken – recipe of Baked rice with leftover roast chicken on DeliRec

Baked rice with leftover roast chicken

Name: Baked rice with leftover roast chicken
Prep time: 25 min
Total time: 25 min
Yield: 2 Porções
Ingredients: 1 cup Leftover Shredded Roasted Chicken; 2 cup Cooked parboiled rice; 2 cup Tomato sauce; 1/2 cup Corn; 1/2 cup Fresh peas; 1/2 cup Chopped Leek; 1/2 cup Chopped Onion; 1/2 cup Chopped hearts of palm; 100 g Cottage cheese; 4 unit(s) Chopped Green Olives; 1 tablespoon Olive oil; to taste Sea Salt; to taste Ground Black Pepper; to taste Straw potato

In a partnership with

@delirec

🇧🇷Brazil

•

View in original language

(Português)

25 min(s)

2 servings

Chef Camila

@chefcamilacassilha

Ingredients
Recipe

Leftover Shredded Roasted Chicken1 cup
Cooked parboiled rice2 cup
Tomato sauce2 cup
Corn1/2 cup
Fresh peas1/2 cup
Chopped Leek1/2 cup
Chopped Onion1/2 cup
Chopped hearts of palm1/2 cup
Cottage cheese100 g
Chopped Green Olives4 unit(s)
Olive oil1 tablespoon
Sea Salt to taste
Ground Black Pepper to taste
Straw potato to taste

In a pan heat the oil and brown the onion. Add the leek and sauté.
Add the tomato sauce, olives, chicken, hearts of palm, corn and peas.
Season with salt and pepper, mix and cook for 5 minutes.
Add the rice and stir. Adjust the salt and transfer to a dish that can go in the oven.
Melt the cottage cheese in the microwave until it gives enough point to spread over the rice.
Cover the rice with the cottage cheese and bake at 250ºC for about 10 minutes or until golden brown.
Remove from the oven, add straw potatoes to decorate and serve next.

Did you like this recipe?

Baked rice with leftover roast chicken

Tags

Did you like this recipe?

You may also like