April 8, 2020
Hi Cooped Up Cooking with Katie Fans! Here are the 3 recipes featured in my most recent Facebook livestream “Learn to love your lockdown leftovers” – Southwest Chicken Salad, Hearty Chicken Stew and Easy Chicken Fried Rice using leftover roast chicken from your fridge. Follow me here on Facebook to tune-in!
2 tablespoons canola oil
2 stalks celery, chopped
2 carrots, sliced 1/2 cup thawed frozen peas
1 small onion, chopped
1 tablespoon flour
Salt and pepper to taste
2 cups chicken broth
1 14.5-ounce can diced tomatoes
1 tablespoon basil
1 tablespoon tomato paste
1 bay leaf
1/2 teaspoon dried thyme
1 pound leftover chicken, chopped or shredded
Heat the oil in Dutch oven or pot over medium heat. Add the celery, carrot and onion, and sauté the vegetables until the onion is translucent, about 5 minutes.
Remove the vegetables from the pan with a slotted spoon and set aside.
Add the flour, salt and pepper to the oil in the pot to make a roux and stir until moistened. Add the chicken stock all at once and whisk quickly until smooth.
Return the vegetables to the pot and add the tomatoes, basil, tomato paste, bay leaf, thyme and leftover chicken. Simmer the mixture over medium-low heat until the vegetables are tender, about 15 to 20 minutes. Remove the bay leaf and serve immediately.
½ cup canned black beans, drained and rinsed 6 cups romaine lettuce, torn 1 small red bell pepper, diced 1/2 cup cooked corn kernels or canned (drained and rinsed) 1/2 cup seeded chopped tomatoes 1/4 cup shredded cheddar cheese 2 Tablespoons finely chopped cilantro 2 Tablespoons finely chopped red onion 1 1/2 cups leftover roast chicken, cubed or shredded 1 avocado, cubed
Crushed tortilla chips for garnish (optional)
1/2 cup ranch dressing 1/2 cup BBQ sauce