Recipe

5 Days of Dinner From One Rotisserie Chicken

Published On 06/10/2016 Published On 06/10/2016
Arina P Habich/Shutterstock
Total Time: 20 minutes
Yield: 2 super-generous portions

Ingredients:

  • 1 cup rotisserie chicken cubed (about 1 breast)
  • 1/2 box penne rigate, mezzi rigatoni, or fusilli
  • Kosher salt
  • ½ cup pesto* (store-bought or this homemade recipe)
  • ¼cup fresh mozzarella cubed (about ½ ball)
  • 1 cup cherry tomatoes, sliced in half
  • Small handful of basil, torn
  • Parmesan cheese for garnish

Directions:

1. Bring a large pot of water to a boil. Salt aggressively until it tastes like the sea.
2. Add pasta and cook as directed, until al dente.
3. Save about 1 cup of pasta water aside and strain pasta.
4. Using the same pot, mix pesto, tomatoes, and ⅓ cup of pasta water. Add pasta and chicken, and toss together over a low heat so that the sauce becomes creamy. (If it's dry, add more pasta water.)
5. Remove pot from the heat. Mix in mozzarella. Top with torn basil leaves and Parmesan cheese and serve.
Total Time: 30 minutes
Yield: 2 servings

Ingredients:

  • ¼ rotisserie chicken, shredded (recommended 1 leg and thigh)
  • 3-4 tortillas, corn or flour (flour tend to be easier to roll)
  • 1 tablespoon canned chiles, diced small (add more or less depending on your spice preference)
  • 1 ½ cups green enchilada sauce
  • 1 small yellow onion, cut in half and sliced
  • 1 tablespoon canola oil
  • Kosher salt to taste
  • Dash of chili powder (or cayenne and cumin mixed)
  • 1 cup of Mexican-blend shredded cheese (more is obviously better)
  • Small handful of cilantro to garnish
  • Big dollops of sour cream to garnish

Directions:

1. Preheat oven to 350 degrees Fahrenheit.
2. In a medium sauté pan over medium heat, add canola oil and sauté sliced onion. When the onions start to brown, add salt and chili powder. Make sure to move the onions around so they don't burn. Once evenly golden, transfer to a mixing bowl.
3. Mix the shredded chicken, sautéed onion, diced green chiles, and
⅓ cup of enchilada sauce together well. Taste and add salt if needed.
4. In a medium baking dish, pour a thin layer of the enchilada sauce, and spread so it coats the dish.
5. Fill each tortilla with the chicken mixture. Roll and tuck into the baking dish. Pour remaining enchilada sauce over enchiladas. Top with shredded cheese.
6. Bake for 20 minutes until the cheese is melted and bubbly. Serve and top with sour cream and cilantro.
Iryna Melnyk/Shutterstock
Total Time: 6-8 minutes
Yield: 2 servings

Ingredients:

  • ¼ rotisserie chicken, preferably breast, cubed
  • 1-2 big spoonfuls of mayo
  • 1 cup diced green apple
  • ½ cup dried cranberries
  • 2 sprigs of tarragon, picked and torn if available
  • Salt and pepper to taste
  • Lettuce or bread to serve

Directions:

1. Mix everything together and serve on toast or over greens.
Total Time: 5-6 minutes
Yield: 2 servings

Ingredients:

  • ¼ rotisserie chicken, shredded (preferably dark meat)
  • ¼ cup BBQ sauce (or more if you like it really saucy)
  • 2 potato buns
  • 2 spoonfuls coleslaw
  • Bread-and-butter crinkle-cut pickles, 2-3 per sandwich

Directions:

1. Mix chicken and BBQ sauce in a bowl.
2. On the roll, layer bread-and-butter pickles, BBQ chicken, then coleslaw.
farbled/Shutterstock
Total Time: 1 hour 45 minutes
Yield: 2 servings (plus extra stock)

Ingredients:

  • All the chicken bones & carcass
  • 1 tablespoon canola oil
  • 3 carrots, large dice
  • 4 ribs of celery, large dice
  • 1 small onion, large dice
  • 1 bulb of garlic, cut in half
  • 1 teaspoon kosher salt
  • ½ teaspoon peppercorns
  • 1 cup shredded rotisserie chicken or whatever is left on the bones
  • 1 packet ramen noodles, DO NOT USE THE FLAVORINGS
  • 1 tablespoon canola oil
  • ½ teaspoon sesame oil
  • Chili flakes for heat
  • 1 ½ cups sliced shiitake mushrooms
  • 5 cups of rotisserie chicken stock
  • 1-2 tablespoons of soy sauce* (soy sauce levels can be adjusted based on salt preference)
  • ⅓ cup of scallions, sliced thinly
  • ½ teaspoon grated ginger (optional)

Directions:

Stock:
1. In a large stock pot under medium-high heat, add canola oil and brown carrots, celery, and onion. When the vegetables start to brown, about 4-6 minutes, add garlic. Continue to sauté for another 1-2 minutes.
2. Add chicken bones and salt, stir, and then add COLD water to cover about 3-4 quarts. Bring to a simmer. Skim for any impurities, add peppercorns, and allow to cook uncovered for at least 90 minutes to 2 hours. Do not stir.
3. After 90 minutes, remove from heat. Strain through a fine sieve. Reserve 5 cups of stock. Cool and either refrigerate or freeze the rest.

Soup:
1. In medium saucepan, over medium-high heat, add canola oil, sesame oil, and chili flakes. Add shiitakes and sauté until they just begin to brown, about 1-2 minutes.
2. Add stock and bring to a boil. Add noodles and cook until tender about 2-3 minutes.
3. Add chicken, scallions, soy sauce, and ginger. Enjoy!

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