A lot of us rely on supermarket rotisserie chickens for a quick dinner. But while the chicken is tasty on its own, you can take it a bit further by using it as an ingredient.
Shred or cube it for tacos and salads, add it to soups or casseroles or use it as a pizza topping. When you’ve picked most of the meat from the bones, don’t forget to make a broth from them.
Sweet and Sour Rotisserie Chicken only looks like it has a lot of ingredients. All you’re doing is making a warm, sweet and tangy glaze with Asian flare to brush over the chicken and making a cucumber and frisee salad with a citrus vinaigrette to go with it.
Sweet and Sour Roast Chicken
Adapted from www.delish.com.
1/2 cup packed light brown sugar
2 tablespoons Thai fish sauce
2 tablespoons reduced-sodium soy sauce or tamari
2 tablespoons water
2 teaspoons chile garlic sauce, or to taste
1/4 cup fresh lime juice, divided
1 warm fully cooked rotisserie chicken, cut into 10 pieces
1 1/2 cups sliced seedless cucumbers
1/2 cup sliced red onion strips
1 teaspoon rice vinegar
Salt and freshly ground black pepper to taste
1 small head frisee, torn into bite-size pieces
1 fresh red or green chile, sliced, optional
Whisk together the brown sugar, fish sauce, soy sauce, water and chili garlic sauce in a medium saucepan. Bring to a boil, reduce heat to medium and cook until sauce thickens, 3 to 5 minutes. Remove from heat and stir in 3 tablespoons lime juice.
Brush half of the sweet-and-sour sauce over the flesh and skin sides of chicken pieces.
Toss cucumbers and red onion with remaining 1 tablespoon lime juice, vinegar, salt and pepper in a medium bowl. Arrange the frisee, cucumbers and onions on a platter and place chicken on top. Sprinkle with sliced chile, if desired. Spoon remaining sauce over chicken or serve on the side.
Per serving: 762 calories (38 percent from fat), 31 g fat (9 g saturated fat), 35 g carbohydrates, 82 g protein, 1,211 mg sodium, 246 mg cholesterol, 1 g fiber.
Yield: 4 servings.