Chicken Quarters Rice Pepper Slide

Ingredients

• 2 piece Chicken Quarter
• 3 3/4 tbsp Olive Oil
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 2 clove Garlic
• 1/4 piece Onion
• 1/4 piece Bell Pepper
• 1/4 can Tomato
• 1 tsp Oregano
• 1 tsp Thyme
• 4 tbsp Rice
• 8 tbsp Chicken Stock

Directions

1. Heat olive oil in a wide pan over medium heat until shimmering.
2. Season chicken with salt and black pepper on all sides.
3. Brown chicken in the hot oil for about 5 minutes per side, working skin-side down first if using skin-on quarters.
4. Remove chicken from the pan and set aside.
5. In the same pan, sauté garlic, onion, and bell pepper until softened and fragrant, scraping up the browned bits from the bottom.
6. Add canned tomatoes, oregano, and thyme, then simmer for about 10 minutes to build the sauce.
7. Return chicken to the pan, cover loosely, and simmer until cooked through, about 15 minutes.
8. Cook rice separately in chicken stock until tender.
9. Serve chicken with the rice and sauce.
10. Reserve leftover chicken for the next meal.

Ingredients

• 1/2 servings Garlic Herb Chicken
• 1/2 piece Bell Pepper
• 1/4 piece Onion
• 3 1/2 tbsp Salsa
• 1 3/4 tbsp Corn Starch
• 7 tbsp Vegetable Juice
• 1 3/4 tbsp Taco Seasoning

Optional Ingredients

• 1/2 can Black Beans

Directions

1. Slice onion and bell pepper into large wedges so they hold some texture in the pan.
2. Remove chicken from the bone, if needed, and cut into roughly 1-inch chunks.
3. Heat a skillet over medium-high heat with a small splash of oil if the pan is dry.
4. Sauté onion and bell pepper until just shy of tender, letting the edges pick up a little color.
5. Stir in chicken and any optional ingredients, then cook until the chicken is reheated.
6. In a bowl, whisk together salsa, corn starch, vegetable juice, and taco seasoning until smooth.
7. Pour the sauce mixture into the pan and stir to coat everything evenly.
8. Simmer until thickened and glossy, stirring occasionally so the starch does not clump.
9. Reserve leftover stir fry for the fried rice.

Ingredients

• 1/4 servings Roast Chicken Stir Fry
• 12 tbsp Rice
• 3 piece Egg
• 1 1/8 cup Vegetable Oil

Directions

1. Cook rice ahead of time and chill it overnight if possible so it fries instead of steaming.
2. In a large skillet or wok, heat 2 tbsp of vegetable oil over medium-high heat.
3. Beat eggs in a bowl until smooth.
4. Pour eggs into the hot oil while stirring, then scramble quickly until just barely set.
5. Remove egg from the pan and return it to the bowl.
6. Add enough additional oil to coat the pan, then add chilled rice.
7. Break up any clumps and stir fry until the rice starts to dry out and lightly crisp.
8. Add leftover roast chicken stir fry and mix until evenly distributed and warmed through.
9. Return scrambled egg to the pan and fold everything together.
10. Reserve leftover fried rice for stuffed peppers.

Ingredients

• 1 servings Spanish Fried Rice
• 2 piece Bell Pepper
• 4 tbsp Shredded Cheese

Directions

1. Preheat oven to 400 F.
2. Slice the tops off the bell peppers and remove seeds and pith.
3. Stuff each pepper with leftover Spanish fried rice, leaving about 1/2 inch of space at the top.
4. Place stuffed peppers upright in a baking pan.
5. Cover the pan with foil so the peppers soften without drying out.
6. Roast for 20 minutes.
7. Remove the pan from the oven and uncover.
8. Sprinkle shredded cheese into the remaining opening at the top of each pepper.
9. Return to the oven and bake uncovered for another 10 minutes, or until the cheese melts and the peppers are tender.
10. Reserve leftover stuffed peppers for the casserole.

Ingredients

• 1 servings Stuffed Peppers
• 4 tbsp Shredded Cheese
• 2 tbsp Salsa

Directions

1. Preheat oven to 400 F.
2. Slice leftover stuffed peppers into roughly 3/4-inch strips.
3. Lightly oil a small casserole dish.
4. Layer the sliced stuffed peppers into the dish.
5. Spoon salsa over the top so it settles into the rice and pepper pieces.
6. Top evenly with shredded cheese.
7. Bake for about 15 minutes, or until the casserole is hot and the cheese is melted.