Ingredients:
1 rotisserie chicken
2 cups of cooked oregano rice or your choice rice
2 pound of seasoned bite size creamer potatoes
*3 lemons if you want to garnish casserole and tart taste
Oregano rice
2 cups basmati rice
4 cups of water
1 tsp white vinegar
1 tsp Mexican oregano
1/2 tsp salt
Seasoned creamers potatoes:
2 pounds of creamer potatoes
1/2 tbsp olive oil
1 tbsp butter
Spring of rosemary
1 tsp coarse salt at the end
Creamy lemon sauce:
1/2 tbsp olive oi
3 tbsp butter
2 white onions
3 garlic cloves
1/2 cup heavy whipping cream
1 cup warm water + 3 tbsp chicken bouillon (adjust to taste)
Juice and zest of 1 lemon
1 tsp black pepper
Instructions:
Place your burner on medium heat and drizzle a little bit of oil in your rice pot. Add the washed basmati rice. Toast the rice until it turns golden brown and releases a nutty aroma. Add water, vinegar, Mexican oregano, and coarse salt. Mix well. Reduce the heat to low and cook until the rice is done.
On medium heat, add olive oil and butter to a pot. The olive oil will prevent the butter from burning. Add a sprig of rosemary (or other herbs) and 3 garlic cloves. Cook for 3-4 minutes. Add the small potatoes to the pot. Cook until they are slightly tender. Remove the rosemary sprig before it disintegrates.
Place a pan on medium heat and add olive oil and butter. Add the sliced onions and cook until they become translucent (about 4 minutes). Add finely chopped garlic and cook for another 30 seconds. Squeeze the lemon juice into a bowl and add the chicken bouillon and warm water. Mix well. Add the lemon mixture, lemon zest, and black pepper to the pan. Mix well. Add the heavy whipping cream and cook for another 3-4 minutes until the sauce thickens.
Preheat your oven to 380°F (190°C). Spread the cooked oregano rice evenly at the bottom of a baking dish. Sprinkle the cooked potatoes over the rice. Add shredded rotisserie chicken, including the juices from the chicken, on top of the potatoes. Pour the creamy lemon sauce over the chicken and rice mixture. Garnish with lemon slices around the edges. Cover the baking dish with foil and bake for 35-40 minutes. Remove the foil for the last 5 minutes of baking.
Garnish with chopped chives or green onions.
Tips:
- Remove foil last 5 mins to to roast the onion on the top.
- Once casserole finishes baking sprinkle salt and freshly cracked black pepper over the top.aditional leftover sandwiches.
Feel free to customize the recipe to your liking and preferences. Enjoy this delicious lemon chicken potato and rice casserole!
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