Just because I am a chef, it does not mean we eat caviar & elaborate dinners every night. I am a typical mom, that has Cinnamon Toast Crunch, Oreos & Ramen Noodles in the pantry. I am also guilty of letting my kids eat cereal for dinner, once or twice. I do cook from scratch for my family a lot, however there are days that I’m running behind and the kids stomachs just don’t care. Yesterday was one of those days.
Last night, My kids wanted chicken & yellow rice for dinner but the chicken was still in the freezer and they were starving by the second. Then I remembered I had 3/4 of a rotisserie chicken leftover from lunch. The lightbulb went off and I made the quickest chicken & yellow rice dinner.
- 2 cups chicken stock
- 1 tbsp olive oil
- 8 oz pkg yellow rice
- Leftover Rotisserre chicken - 2 cups, diced (you could also use leftover grilled chicken, roasted chicken, etc.)
- 1 cup frozen peas
- In a saucepan with a tight-fitting lid, bring 2 cups of chicken stock to a boil. Add olive oil, then 8oz package of yellow rice. Stir while boiling for 1 minute. Cover saucepan tightly, reduce heat to simmer and cook undisturbed for 20-25 minutes.
- While the rice is cooking, debone the chicken removing the fat & skin as well, set aside
- When the rice is done, Fluff lightly with fork, add the chicken and frozen peas. Stir, heat throughly
- Season to Taste
Since my kids were growing impatient and I always have chicken stock in the pantry, I opted to utilize the boxed stock for dinner and the leftover scraps from the rotisserie chicken to make stock for another night. With the addition of a few ingredients, I was able to make a batch of homemade chicken stock while the chicken & yellow rice was cooking.
Just Boil some water and start to Debone the chicken – Throw all the bones, skin & fat into the water along with a big pinch of sea salt. Add a chopped celery stalk, diced carrot, chopped onion & 2 smashed garlic cloves and let it get to simmering for 30 min – Let cool, strain & store in refrigerator or freezer