Rotisserie Chicken: And How Many Days it Can Feed Two

     Oh boy, do I enjoy Costco's rotisserie chicken. So moist, so tasty, and a bit on the buff side. It's sustained us for many quick dinners and chicken salad lunches. There are other businesses doing the same, but their chickens tend to look scrawny next to the "pumped up" Costco version.

     The first dinner, is usually (depending on time of day of purchase) rotisserie chicken with veg and baked potatoes. Since there's just the two of us, after dinner, I remove all of the leftover chicken from the carcass. It tastes better removed, than if I left it on the carcass. Perhaps this is a personal preference. {shrug}

     I have some favorite uses of those moist, tender, leftovers--not counting how I like to dip a small piece in mayo to nosh on. One of my favorite, is (what I affectionately refer to as an accidental dinner) a combination of onion, garlic, chicken, rice, tomato, black beans, chicken broth-- seasoned with oregano, chili powder, cumin, red pepper flakes. I try to make just enough to be sure there will be lunch leftovers to stuff into flour tortillas.

     Then there's chicken and cauliflower over rice: I trim and prep the cauliflower into bite size or slightly smaller pieces, place on sheet pan, drizzle with olive oil and season lightly with coriander and ginger and salt. Massage together. And roast in 425 degree oven for approximately 12-17 minutes. Then I saute onion and red pepper, add rice, diced chicken, chicken broth. Season with cumin, coriander and chili powder to taste. Add cauliflower when roasted.

     Chicken Alfredo with broccoli (so many recipes for different tastes available out there, but here's one...) https://www.thekitchn.com/make-these-chicken-alfredo-shells-tonight-244597

     Tomato, Spinach, Chicken Spaghetti, is another recipe with plenty of options. I sub pesto for the basil: https://juliasalbum.com/tomato-spinach-chicken-spaghetti/

     But, barbecue chicken sandwiches, might be my favorite. It's a situation when the barbecue sauce, and bread matter . . . a lot. Bacon can add a little something extra, as well as some nice thick tomato slices on top of the spinach leaves, and don't forget that sour dough and a bit of horseradish sauce. Sometimes I'll add a slice of Monterey Jack cheese on top--telling myself that it's all about keeping the chicken from falling off the bread.

     What's your favorite use of rotisserie chicken? Because I'm always looking for another good recipe.