My last blog post was about cooking a roast chicken. My family and I love roast dinners especially when we cook chicken. I buy a big organic chicken from local organic butchers. Every month I like to make a bulk purchase from the butchers and store it in the freezer.
Normally, I buy a chicken in my bulk purchase and they always have a lot of meat on them. We cook the chicken and have lots of leftovers. So I freeze the leftover meat and use it in different meals throughout the month. Therefore I love it when I think of a new recipe for leftover chicken.
When we eat risotto we always have sausages the way my Dad used to make the dish. So I suddenly thought while making my Dad’s sausage risotto that we could use leftover chicken instead of sausages. I then thought about how I could make the meal different to my Dad’s and I came up with this delicious alternative.
- Sharp knife
- Chopping board
- Large saucepan
- Plastic brush
- Frying pan if not using leftover chicken
- Leftover or raw chicken x 500g
- Spring onions
- Garlic cloves x 1
- Courgettes x 2
- Butternut squash x 1 small
- Chicken or vegetable stock x 600 – 900mls
- Cauliflower x 1
- Dried mixed herbs x 1 tsp
- Salt and pepper to taste
- Olive oil
- Peel the butternut squash and cut into 2 centimetre pieces.
- Now peel and slice the garlic.
- Top and tail the spring onions and slice into 1/2 centimetre pieces.
- Next peel the courgettes and slice thinly or grate them.
- Cut the cauliflower into florets and set aside.
- Put the large saucepan on a high heat.
- Pour olive oil into the base of the pan and spread as evenly as possible with the plastic brush.
- When the pan is hot, put in the spring onions and fry until they become translucent/see through.
- Then add in the garlic, courgette and butternut squash.
- Fry these until they start to soften.
- Add the brown rice and fry for about a minute until the rice starts to become see through too.
- Sprinkle over the dried mixed herbs and keep frying for another minute.
- Now pour in 600 mls of vegetable or chicken stock.
- Bring to the boil and leave to simmer.
- Cook until all the stock disappears.
- Test the rice before serving as it may be a little hard.
- If it is too hard for you add the extra stock.
- While the risotto is cooking, fill the saucepan with water and put on a high heat.
- Bring the water to the boil and add the broccoli florets.
- Boil for 5 – 10 minutes.
- When they are cooked, the florets will fall off a fork easily.
- Drain through the colander and set aside.
- If using uncooked chicken cut into 1 inch pieces.
- Put the frying pan on a high heat and add oil.
- Spread the oil as evenly as possible across the base of the pan.
- When the pan is hot add the chicken and fry until golden brown.
- Add the cooked or leftover chicken to the risotto when it’s almost cooked.
- Let it heat through and then serve with the cauliflower.
- Finally enjoy.
Leftover Chicken ‘Brownie Rice’ Risotto was a delicious dish that my little family really enjoyed. My son Ted who is not a fan of rice ate almost all of this dinner. The bonus for mummy is simple, quick and easy. Sadly the dish can not be frozen as it’s rice and you probably shouldn’t have it as leftovers the next day. Apart from that I thought this was a great meal for the family to enjoy. However you decide to eat this dish, as always, enjoy.
Do you eat risotto and what do you like to eat with it? Let me know in the comments below and please don’t forget to like and follow me. xxx