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Baked rice with leftover roast chicken
In a partnership with
@delirecđ§đ·Brazil
âąView in original language
(PortuguĂȘs)
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 250ÂșC for about 10 minutes or until golden brown.
- Remove from the oven, add straw potatoes to decorate and serve next.
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