- 3 cups rice
- 2 cups cooked chicken
- 5 cups chicken stock
- 2/4 cup medium heat salsa
- 1.5 cups tomato pasta sauce
- fresh herbs
- olive oil
This meal came about because someone else had it listd on their menu plan, when I googled it to see exactly what it was I realised I had all sorts of leftover bits & peices in the fridge to make bastardised version of this classic dish.
On Sunday we had roast chicken, so I had a lot of cooked chicken meat leftover
On Monday we had a pasta night for a friends birthday dinner & I made a sauce by whizzing up sundried toms in their oil, with a tsp of capers & some stuffed green olives, diced tomatoes, sauted onion & garlic.
On Tuesday we had corn chips with a medium salsa, most of the salsa was left.
On Wednesday we had tom yum for lunch, so I had stock leftover
So on Thursday I made this dish...
I cooked some mushrooms in oil, added the rice, stirred for a few minutes & then added the stock 2 cups at first, gave it all a good stir, added the rest of the stock, returned to stir occasionally, added in the chicken, sauce & salsa once most of the stock had dissapeared. I added a mix of chopped parsley, chives & oregano. It probably should be coriander, but I dont grow it as we dont eat it.