Sunday, 24 March 2013
Left-over Chicken with Herbs and Rice
When there are just two of you even a small chicken is too much to finish in one session. So I'm trying to come up with tasty ideas for left-over chicken. This time this involved lot and lots of fresh herbs, soured cream and brown rice.
brown rice for two
left-over organic or free range roast chicken, torn in bite-sized pieces
150-200 ml soured cream
1 small onion, finely chopped
1 garlic clove, finely chopped
a few handfuls of fresh herbs, e.g. dill, coriander, tarragon, parsley, chopped
extra virgin olive oil
freshly ground pepper
Boil the rice in 3.5 times the amount of cold water for 30 - 40 minutes. Heat the olive oil in a frying pan, add the onion and garlic and sauté over a low to medium heat for a few minutes until tender. Add the chicken pieces and stir. Pour in the soured cream and season. Stir and add the herbs. Heat through gently and serve immediately when ready.