Recipe :
The roasted chicken leftovers from our last day we can easily and quickly use them on the following day. We only use the white flesh of the chicken ( half chicken) and throw the rest away. Each piece in the same size . In a pot put extra virgin olive oil just to cover the bottom , and 1 chopped onion . Saute slightly and pour 500 gr rice and mix them . Add salt and pepper , not much, because I do not forget that the chicken was already seasoned . Throw the chicken pieces and stir once again. Add water to the ratio of 1 rice – 1.5 water , ie every 1 cup rice use 1.5 cup water . This ratio is ideal for kettle , however, if you use a pot with a lid , add a little more water after the first quarter of the boil. Cook for another 3 minutes and leave the rice on a cold surface still covered with the pot lid to suck the remaining water. Once the rice is ready and softened enough uncover the pot and serve. Leave open the pot to cool completely before storing it in the fridge . Yoy can preserve the rice in the fridge for 1 or 2 days .
Add to each portion 1 pinch of organic lemon zest and 1 pinch of thyme and accompany the rice with yoghurt or feta cheese .
Bon appetit !