A self-taught Kentucky cook, addicted to her slow cooker, who learned to cook Puerto Rican food for her husband and loves to read between meals.
NOT-SO-MEXICAN CHICKEN & RICE – OR HOW TO USE THAT LEFTOVER ROAST CHICKEN
Last night, we had roast chicken for dinner. I just seasoned the chicken with Sazon and Chicken Bouillon and put it in the George Foreman roaster for 90 minutes. I don’t think they still sell that roaster, but if they ever bring it back, I’m buying a second one for emergencies. I loooove that roaster! But I digress. The only problem with roasting a chicken for two people is finding a use for the leftover chicken. Lunch today was a salad with chicken, but there was still lots of leftovers. So, I had to find a use for them. Waste not, want not and all that jazz. I started looking for recipes using cooked chicken and found this one. It actually called for canned chicken, but close enough for me. Now, to be honest, it was called Mexican Chicken & Rice, but it didn’t taste like Mexican. As a matter of fact, it wasn’t even Tex-Mex. I don’t know what it was, but it was pretty good. Just not Mexican. Oh, well; another day, another dinner….