If you have left overs from that whole chicken you cooked, you may be like me and wondering what you do with it. My family usually eats a decent amount of the chicken, but I’ve found I usually pick out about 2 cups or so that I can’t stand to waste. Now, there’s only so much chicken salad I can stomach. And, I don’t want to do it often. Thankfully, my brother-in-law shared a version of this recipe with me … leaving out some details (like actual amounts of liquid).
After a few tries, I finally perfected this recipe and added my own spin. And, because I don’t like reading stories that have nothing to do with a recipe, I won’t bore you either.
All you need to know is this recipe has become a favorite in our household. The husband, who rarely expresses his feelings about food actually told me he really likes this dinner. My kids like everything, so there you go. Hubby and daughter like to throw some hot sauce in the mix, too. I love it because it’s EASY (I don’t have time for complicated recipes) and helps me use the leftover chicken (not a fan of waste)!
Easy Chicken and Yellow Rice Dinner Recipe
Be sure to defrost your frozen homemade chicken broth for this one! This is an excellent way to use up the left over whole chicken you roast on a Sunday.
Easy Chicken & Yellow Rice Dinner Recipe
- 5 Cups homemade chicken broth
- 1 10 oz pkg Vigo Yellow Rice
- 2 Cups Pulled/chopped chicken pieces
- 1 - 1.5 Cup frozen peas
Put 5 cups homemade chicken broth in a large pot and bring to a boil.
Following the instructions on the Vigo rice bag - dump the rice in the boiling broth and stir for 1 minute on boil.
Lower heat to simmer. Dump in the chicken pieces and stir. Cover and simmer for 20 - 25 minutes.
Dump the frozen peas on the top, cover and cook for another 10 - 15 minutes.
I usually cook initially for 25 minutes and another 10 minutes after I've added peas.
Serve with a drop or two of hot sauce if you desire. (Not my deal).