email this pageI'd eyed those rotisserie birds, drawn to them first by my nose. (Is there anything on earth that smells better than a chicken roasting?) But buy one? Never. Then I had a baby, and my fantasy of stirring a luscious risotto while my sweet pea cooed nearby in his bouncy seat suddenly seemed laughable. Now a week doesn't go by that I don't furtively, but with glee, toss a rotisserie chicken into my grocery cart.
It's easy enough to carve the chicken and serve it with a baked sweet potato and something green or use it in a chicken Caesar salad, but I'm always cooking, even when I'm "not cooking." Here are a few of my favorite ways to use a rotisserie chicken when I bring one home to roost.
Chicken Chili
High Cotton Food Styling & Photography
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This is a perfect follow-up to a dinner of rotisserie chicken. Make the chicken stock from the chicken bones, and toss the leftover chicken in the chili. Barley gives it lots of fiber. Look for bags of it next to the rice.
Ingredients
Ingredients
2 tablespoons olive oil
1 cup chopped leeks or onion
3 garlic cloves, chopped
2 teaspoons ground cumin
1 teaspoon cumin seed
1 pound ground turkey sausage
3 cups roughly chopped rotisserie chicken
2 (16-ounce) cans garbanzo beans, drained
2/3 cup barley
2 teaspoons pickled jalapeno
6 cups homemade chicken broth or canned
reduced-sodium chicken broth
4 to 8 cups chopped kale (optional)
½ cup shredded Monterey Jack or Cheddar cheese
Chopped green onions
Sour cream
Instructions
1 cup chopped leeks or onion
3 garlic cloves, chopped
2 teaspoons ground cumin
1 teaspoon cumin seed
1 pound ground turkey sausage
3 cups roughly chopped rotisserie chicken
2 (16-ounce) cans garbanzo beans, drained
2/3 cup barley
2 teaspoons pickled jalapeno
6 cups homemade chicken broth or canned
reduced-sodium chicken broth
4 to 8 cups chopped kale (optional)
½ cup shredded Monterey Jack or Cheddar cheese
Chopped green onions
Sour cream
1. Heat oil in a Dutch oven over medium heat. Add leeks and garlic; sauté 5 minutes. Add cumin, cumin seed and turkey sausage. Cook until sausage is browned. Add chopped chicken, barley, beans, jalapeño, broth and kale, if desired.. Bring to a boil and simmer about 20 minutes or until barley is cooked. Serve topped with cheese and green onions. Serves 10.
"Relish the Holiday," October 2006; "Quick Chick," Oct. 2009.
Nutritional Information
"Relish the Holiday," October 2006; "Quick Chick," Oct. 2009.
Per serving: 360 calories, 14g fat, 100mg chol., 30g prot., 30g carbs., 7g fiber, 830mg sodium.
Lime Cilantro Soft Tacos
Mark Boughton Photography; styling by Teresa Blackburn
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Ingredients
¼ cup fresh lime juice
1 teaspoon grated lime rind
1 teaspoon reduced-sodium soy sauce
2 tablespoons chopped fresh cilantro
1 teaspoon ground cumin
2½ cups roughly shredded rotisserie chicken
8 (6-inch) corn tortillas
2 tablespoons olive oil
2 medium red onions, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
2 garlic cloves, minced
½ teaspoon kosher salt
Coarsely ground black pepper
Fresh cilantro sprigs
Instructions
1 teaspoon grated lime rind
1 teaspoon reduced-sodium soy sauce
2 tablespoons chopped fresh cilantro
1 teaspoon ground cumin
2½ cups roughly shredded rotisserie chicken
8 (6-inch) corn tortillas
2 tablespoons olive oil
2 medium red onions, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
2 garlic cloves, minced
½ teaspoon kosher salt
Coarsely ground black pepper
Fresh cilantro sprigs
1. Preheat oven to 325F.
2. Whisk together lime juice and rind, soy sauce, cilantro, and cumin in a large bowl. Add shredded chicken; toss.
3. Wrap stacked tortillas in foil, and place in oven to warm.
4. Heat olive oil in a large skillet. Add onions and peppers; sauté over high heat until browned, about 12 minutes. Add garlic, salt and pepper; cook 2 minutes.
5. Spoon chicken mixture and bell pepper mixture down center of each tortilla. Add cilantro sprigs. Serves 4.
Recipe by Laraine Perri, "Quick Chick," Oct. 2009.
Nutritional Information
2. Whisk together lime juice and rind, soy sauce, cilantro, and cumin in a large bowl. Add shredded chicken; toss.
3. Wrap stacked tortillas in foil, and place in oven to warm.
4. Heat olive oil in a large skillet. Add onions and peppers; sauté over high heat until browned, about 12 minutes. Add garlic, salt and pepper; cook 2 minutes.
5. Spoon chicken mixture and bell pepper mixture down center of each tortilla. Add cilantro sprigs. Serves 4.
Recipe by Laraine Perri, "Quick Chick," Oct. 2009.
Per serving: 400 calories, 14g fat, 75mg chol., 29g prot., 38g carbs., 4g fiber, 420mg sodium.
Pizza Bianca with Chicken, Caramelized Onions and Fontina
Mark Boughton Photography; styling by Teresa Blackburn
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Ingredients
1 tablespoon unsalted butter
1 tablespoon olive oil
2 large yellow onions, halved and very thinly sliced
1 tablespoon, plus 1 teaspoon, fresh thyme, divided
1/2 teaspoon kosher salt
Coarsely ground black pepper
1/4 teaspoon sugar
1 (12-inch) thin pizza crust
1 cup shredded Fontina cheese (4 ounces)
1 1/2 cups shredded rotisserie chicken
Chopped chives
Instructions
1 tablespoon olive oil
2 large yellow onions, halved and very thinly sliced
1 tablespoon, plus 1 teaspoon, fresh thyme, divided
1/2 teaspoon kosher salt
Coarsely ground black pepper
1/4 teaspoon sugar
1 (12-inch) thin pizza crust
1 cup shredded Fontina cheese (4 ounces)
1 1/2 cups shredded rotisserie chicken
Chopped chives
1. Preheat oven to 450F.
2. Heat butter and oil in a large skillet over medium-high heat. Add onions, 1 tablespoon fresh thyme, salt and pepper, and cook, stirring occasionally, until onions begin to wilt, about 10 minutes. Add sugar, lower heat, and continue cooking until onions are soft and brown, about 15 minutes.
3. Place pizza crust on a baking sheet. Sprinkle with Fontina and top with chicken and onion mixture. Bake 10 to 15 minutes, until cheese is melted and bubbling. Sprinkle remaining thyme and chives over pizza, and slice into wedges. Serves 4.
Recipe by Laraine Perri, "Quick Chick," Oct. 2009.
Nutritional Information
2. Heat butter and oil in a large skillet over medium-high heat. Add onions, 1 tablespoon fresh thyme, salt and pepper, and cook, stirring occasionally, until onions begin to wilt, about 10 minutes. Add sugar, lower heat, and continue cooking until onions are soft and brown, about 15 minutes.
3. Place pizza crust on a baking sheet. Sprinkle with Fontina and top with chicken and onion mixture. Bake 10 to 15 minutes, until cheese is melted and bubbling. Sprinkle remaining thyme and chives over pizza, and slice into wedges. Serves 4.
Recipe by Laraine Perri, "Quick Chick," Oct. 2009.
Per serving: 550 calories, 22g fat, 85mg chol., 31g prot., 43g carbs., 3g fiber, 940mg sodium.
Roast Chicken and Pear Salad
Mark Boughton Photography; styling by Teresa Blackburn
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Ingredients
3 tablespoons sherry or balsamic vinegar
2 tablespoons maple syrup
1½ teaspoons Dijon mustard
½ teaspoon kosher salt
Coarsely ground black pepper
6 tablespoons extra-virgin olive oil
2 firm ripe pears, peeled, cored and thinly sliced
1 large head red leaf lettuce (8 cups)
1 small red onion, thinly sliced
3 cups roughly shredded rotisserie chicken
½ cup chopped toasted pecans
1 ounce Parmigiano Reggiano cheese, shaved
Instructions
2 tablespoons maple syrup
1½ teaspoons Dijon mustard
½ teaspoon kosher salt
Coarsely ground black pepper
6 tablespoons extra-virgin olive oil
2 firm ripe pears, peeled, cored and thinly sliced
1 large head red leaf lettuce (8 cups)
1 small red onion, thinly sliced
3 cups roughly shredded rotisserie chicken
½ cup chopped toasted pecans
1 ounce Parmigiano Reggiano cheese, shaved
1. Combine first 5 ingredients. Whisk in oil. Place pears in a medium bowl. Add 2 tablespoons vinegar mixture; toss.
2. Combine lettuce, red onion and chicken in a large bowl. Add remaining vinaigrette (or to taste) and toss.
3. Arrange salad on large plates. Top each serving with pears, pecans and cheese. Serves 6.
Recipe by Laraine Perri, "Quick Chick," Oct. 2009.
Nutritional Information
2. Combine lettuce, red onion and chicken in a large bowl. Add remaining vinaigrette (or to taste) and toss.
3. Arrange salad on large plates. Top each serving with pears, pecans and cheese. Serves 6.
Recipe by Laraine Perri, "Quick Chick," Oct. 2009.
Per serving: 400 calories, 25g fat, 65mg chol., 26g prot., 20g carbs., 4g fiber, 310mg sodium.
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