8 Rotisserie Chicken Recipes You Never Knew Existed
Pizza is a quick and easy dinner option that pleases everyone in the family… but it’s not so great for the family to eat every week.
The other quick, cheap, frazzled mom on-the-way-home-from-work option isrotisserie chicken, but unlike pizza, this seasoned bird gets old. Instead of putting Papa John’s on speed dial, consider turning that rotisserie chicken into a full-on meal by baking it into shape with these eight totally different, yet totally delicious recipes, courtesy of The Los Angeles Times.
The Times isn’t run by chefs by any stretch of the imagination, but that just stands to reason that the dishes they propose are so easy even a busy editor can make them. Some of our favorites are Sloppy Joes, chili, and—wait for it—barbecue chicken pizza! Seriously, there’s no need to ditch the pizza completely, but making it from scratch with ingredients you know are fresh is a far better option.
Read below for our eight picks from The Times’s list of 25 rotisseries chicken recipes, then head over there for the rest!
Thai pasta with peanut sauce: Combine peanut butter, soy sauce, sugar, chopped garlic and a dash of hot sauce in a saucepan with enough coconut milk or water to thin. Warm over the stove, then toss with pasta, chopped chicken, chopped roasted peanuts and fresh cilantro.
Lemon chicken pasta with basil: Chop chicken and sauté for a few minutes to warm with a little chopped garlic and mushrooms if desired. Drizzle fresh lemon juice over the chicken and toss with pasta, shredded basil and freshly grated Parmesan cheese.
Sloppy Joes: Sweat finely chopped onion, bell pepper and garlic until translucent, then add chopped chicken to warm. Stir in equal parts marinara and barbecue sauce and spoon onto buns to serve.
Chicken tortilla soup: Sauté chopped onion and bell pepper until lightly golden, then add a container of fresh salsa and chicken broth and bring to a boil. Add several fresh corn tortillas torn into pieces, and then use an immersion blender to purée everything in the pot. Bring to a gentle simmer and add chopped or shredded chicken, more diced onion and pepper. Serve with crumbled fresh cheese, sour cream, tortilla strips and diced onion and cilantro.
Chili: Sauté onion, bell or chile pepper and garlic. Add chopped chicken, canned diced tomatoes, tomato sauce and a medley of drained canned beans. Thin to desired consistency with chicken broth and simmer to marry the flavors, checking occasionally for seasoning. Serve with crumbled cheese, green onion and sour cream.
Pita sandwich: Spread hummus on the bottom inside of a halved pita round and top with shredded chicken. Spoon over plain yogurt flavored with chopped fresh cucumber, cumin, garlic, fresh mint and lime juice.
Barbecue chicken pizza: Sauté a sliced onion until softened and golden brown. When cool enough to handle, spread over store-bought or prepared pizza dough. Top with a mixture of half barbecue sauce and half marinara sauce, add chopped chicken, drizzle over more sauce and top with mozzarella cheese and sliced red onion. Sprinkle chopped parsley over the baked pizza before serving.
Fettuccine Alfredo: Melt butter in a saucepan and add heavy cream. Simmer gently, whisking in minced garlic and grated Parmesan cheese. Add chopped chicken, then serve with pasta, topped with chopped parsley.