YOUR SOLIN GENERATED RECIPE
Rotisserie Chicken and Rice Pilaf
Sautéed mirepoix and jasmine rice simmered with tender rotisserie chicken, creating a fragrant and comforting pilaf infused with fresh herbs.
INGREDIENTS
5 oz Rotisserie chicken breast
0.33 cup Jasmine rice
0.5 tbsp Extra virgin olive oil
0.25 cup Yellow onion
0.25 cup Carrot
0.25 cup Celery
1 clove Garlic
0.75 cup Low-sodium chicken broth
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Fresh parsley
PREPARATION
Finely dice the onion, carrot, and celery to create a mirepoix, and mince the garlic.
In a medium saucepan, heat the olive oil over medium heat and sauté the onion, carrot, and celery until softened, about 5 minutes.
Add the garlic and dry jasmine rice to the pan, stirring for 2 minutes to lightly toast the rice grains.
Pour in the chicken broth, sea salt, and black pepper, then bring the mixture to a gentle boil.
Reduce the heat to low, cover the pan with a tight-fitting lid, and simmer for 15 minutes or until the liquid is fully absorbed.
While the rice cooks, shred the rotisserie chicken breast into bite-sized pieces.
Remove the pan from the heat, gently fold in the shredded chicken and fresh parsley, then cover for 2 minutes to warm the chicken through before serving.