Hello bonic @ s! Today we launch with one of those recipes that fill parents and grandparents with pride and satisfaction, not because of its ingredients, but because it is made from leftovers. Yes, today we dive into the use kitchen with this creamy chicken and artichoke rice. This is a simple, tasty and very healthy spoon dish (not to mention that it is low cost, which is also important).
There are two ways before a plate of leftovers: a) Reheat in the micro. b) Make a new creation and enjoy like a dwarf with the result. Do I need to recommend which way to go? For now, I recommend you carefully follow the blog on even-numbered days of each month to discover express recipes, of use, from the world or wonderful salads that you surely did not know. Here the #zampablogger awaits you. And you know, when in doubt: QUESTION!
- Roasted, stewed or garlic chicken from the day before
- 1 can of canned artichokes
- 1 cebolla
- 1 glass of rice
- 2 cloves of garlic
- 1 liter of water
- We separate sauce from the chicken. Chop and bone the leftover chicken from the previous stew (in my case it is chicken with garlic).
- Chop a very fine onion and poach it in a saucepan with two tablespoons of olive oil and two unpeeled garlic cloves.
- Once the onion is poached, add the chicken and fry for a few minutes (4-5) over medium heat. Add the previously drained artichokes and let the juices mix for 3 more minutes.
- Meanwhile we prepare a liter of water with the leftover chicken sauce and add half to the stew. Bring to a boil.
- As soon as it starts to boil, add a glass of rice and let it cook.
- We monitor and we add as the water is consumed until we have added the liter of broth to the pot.
- The total cooking of the rice should not exceed 15-18 minutes.
- We turn off the heat and let it rest for 5 minutes.