Today’s turkey-salad sandwich and refried quinoa with bits of turkey gleaned from making stock are the fruits of foresight.
Specifically, I roasted a turkey breast over the weekend to use over several days in sandwiches and other quick meals. It’s an obvious strategy for simplifying cooking, one made only simpler by purchasing a rotisserie chicken in the supermarket to pick clean.
About 450 million rotisserie chickens are sold each year in grocery and warehouse stores across theU.S., according to the National Chicken Council. Costco, for example, says it sold more than 68 million rotisserie chickens worldwide last fiscal year. Those figures were cited in a recent story by the Detroit Free Press, which not surprisingly followed on the heels of a Los Angeles Times story spelling out 25 ways to use rotisserie chicken.
I prefer to roast my own bird, particularly if I plan to use it for stock (and when would I not?). But I couldn’t find fault with a handful of Free Press recipes, including the following one that evokes what I envisioned for my turkey stock. Another recipe with rotisserie chicken will be this week’s A la Carte Quick Fix.
Rotisserie Chicken Soup With Rice
1 tablespoon canola oil
2 large garlic cloves, peeled and minced
1 cup chopped onion
3 mini red bell peppers, cored and sliced into thin rounds
1 tablespoon brown sugar
1 (14.5-ounce) can fire-roasted tomatoes with chipotle
1 tablespoon chili powder
1 teaspoon cumin
4 cups shredded rotisserie chicken
6 cups fat-free, lower-sodium chicken broth
Salt and black pepper, to taste
2 cups cooked brown rice
Tortilla chips, for serving
Shredded cheese, for serving
Sliced scallions, for serving
Cilantro leaves, for serving
In a large pot, heat the canola oil over medium heat. Add the garlic and saute for 1 minute or until fragrant. Add the onion and bell peppers and saute for about 5 minutes.
Sprinkle with the brown sugar, stirring to melt sugar. Add in the tomatoes with their juice, along with the chili powder and cumin. Stir in the chicken and broth.
Bring to just a boil and reduce heat to a simmer. Cover and simmer about 20 minutes to meld all ingredients. Season with the salt and pepper if needed, keeping in mind you may not need to because of tomatoes and broth. Stir in the cooked rice just before serving. Top with the chips, cheese, onion and cilantro if desired.
Makes 8 servings.