1/2 Rotisserie Chicken Recipe
yellow rice, roasted jalapeños, ranchero beans, corn tortillas, pickled red onions, chimichurri
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Chicken
Carefully remove half of the rotisserie chicken from the packaging. Shred the meat into bite-sized pieces, discarding the skin and bones.
- 2
Cook the Yellow Rice
In a medium pot, bring 4 cups of water to a boil. Add the yellow rice and cook according to package instructions, usually about 18-20 minutes, until fluffy.
- 3
Roast the Jalapeños
Preheat the oven to 400°F (200°C). Place the whole jalapeños on a baking sheet and roast for about 15-20 minutes, turning occasionally, until the skin is blistered and charred. Remove from the oven and let cool before slicing.
- 4
Heat the Ranchero Beans
In a small saucepan, heat the ranchero beans over medium heat until warmed through, stirring occasionally.
- 5
Warm the Corn Tortillas
In a dry skillet over medium heat, warm the corn tortillas for about 30 seconds on each side until pliable.
- 6
Assemble the Dish
On a serving platter, layer the yellow rice, topped with shredded rotisserie chicken, roasted jalapeños, ranchero beans, and garnish with pickled red onions and chimichurri sauce. Serve with warm corn tortillas on the side.
