Claudia Meyers, Pre-Press Manager
- Leftover roasted chicken
- 1/4 cup chopped onion
- 1/2 cup diced tomatoes
- 1/2 cup diced green peppers
- 1 teaspoon chopped garlic
- 1/2 teaspoon coriander
- Olive oil, salt and pepper
- Frying pan
- 4 servings
- Remove the skin and bones from the leftover roasted chicken. Dice chicken to get about 2 cups of meat.
- Dice tomatoes, green peppers and onion.
- In a shallow pan, use about 2 tablespoons of olive oil (enough to cover the bottom of the pan). Heat up and add the tomatoes, green peppers and onions.
- Sauté until the onion starts to soften but it’s not brown.
- Add the diced chicken and cook for about 5 minutes.
- Add coriander and salt and pepper to your liking.
- Serve with veggies and warm pita bread wedges.
If you’re like my family, you love a good herb and garlicky roasted chicken for dinner. Roasted chickens are best when eaten fresh out of the oven (or in my case, fresh out of the supermarket’s oven). A day later, wings, thighs and small pieces of breast don’t look so good anymore. Besides, reheating a roasted chicken will undoubtedly leave it dry and tasteless. Here’s one way to whip up a tasty meal with those precious leftovers.