Saturday, July 18, 2009

Leftover Maven: Puerto Rican-spiced Chicken and Rice Casserole



Since my sister's husband is a pastor and they founded their own church, my sister and her family are surrounded by a wonderful and caring group of people. The church members have really helped my sister during her recovery, bringing food for dinner every day.

Josie, a warm and friendly woman who is in charge of hospitality at the church, dropped off a vat of Puerto Rican rice and pigeon peas, and Puerto Rican chicken fricassee.

I took some of the leftover chicken and rice, and along with leftover chicken broth, corn, salsa, scallions, and grated cheese in the fridge, made a chicken and rice casserole. The casserole was bound together by a hybrid bechamel-veloute sauce, which was made from milk and chicken broth and thickened with a roux.

It was terrific, creamy from the sauce, a little crunchy from the broiled cheese topping, and a little spicy from the well-seasoned rice and chicken.

This recipe from about.com was my inspiration. The technique (leftover meat, rice, and veggies, brought together with a sauce, baked) can be used with any leftover meat and rice, and can take on different flavors, from Mexican, Puerto Rican, to Hungarian paprikash, to even Indian curry. You get the idea.

5 comments:

Nina's Recipes said...

Ninette, this is "Bold and Beautiful"
well done! Congrats!

zurin said...

what a good idea! left overs are always a problem...no one wants to eat them so this looks like a good way to reinvent them ..thanks:)

stephchows said...

what a wonderful community helping your sister out! I love hearing stories like that. and your dish looks delicious!

Marta said...

This is a great use for leftover chicken for sure! Looks delicious and satisfying. Very comforting, I'm sure dishes like these keep your sister feeling strong and fuzzy inside :)

Ellie said...

This is a great recipe for left overs. Thanks for sharing!