5 dishes to make with a grocery rotisserie chicken
By Gretchen McKay, Pittsburgh Post-Gazette
If ever there was liberation to be found in the never-ending grind of nightly meal preparation, it’s got to be the ready-to-go product scorned by some but beloved by many: the supermarket rotisserie chicken.
Personally, the plump and juicy birds have come to the rescue more times than I care to count in my own kitchen over the years, both as a last-minute main course served with veggies and rice and picked clean to star in chicken salad.
Groceries and warehouse clubs like Sam’s and Costco do flawlessly what many of us struggle to do at home — roast a whole chicken to golden-brown perfection on a rotating spit so that every morsel is cooked evenly and deliciously tender.
Admit it, you’ve torn into one with your finger while standing over the kitchen sink because you just! can’t! wait! to get a taste of that heavenly smelling, rich and flavorful meat, right?
Sure, it might be cheaper to buy a raw broiler and cook it yourself. But do you really want to invest two or three hours to roast a 4- to 6-pound chicken on a busy weeknight when you’ve got a much easier option right at hand? You’re likely at the store anyway trying to figure out something quick and easy, so why not give in to the convenience a precooked bird offers?
That, in a nutshell, is the beauty of a rotisserie chicken. It stands at the ready, hot, fresh and ready to eat. All you need is a carving knife and fork.
Already got that night’s dinner planned? If you pick and pull the meat from the bone — a process that takes about 10 minutes — then shred it or cut it into bite-sized chunks, you’ve got a terrific, cost-effective building block for several meals.
A 3-pound bird at Costco — which yields about 4 cups of meat, depending on how thoroughly you pick it — runs just $4.99, while a 2-pound chicken at Giant Eagle costs $7.99 and will net around 3 cups.
We’ve rustled up five recipes using rotisserie chicken that will make short work of dinner. They include a chili-forward chicken tortilla soup that will take the chill off a cold winter day; chicken enchiladas topped with a spicy roasted poblano sauce; a silky chicken pasta with a sun-dried tomato cream sauce; a tangy Asian chicken salad that gets its crunch from cabbage and also includes fresh citrus; and for fans in search of a quick and easy tailgate nosh for Super Bowl, buffalo chicken pizza balls.
None of them take more than a half-hour to prepare, including prep time, putting dinner on the table in about the same time it takes to watch an episode of my favorite predinner show, “Jeopardy.”
A few tips for choosing a rotisserie chicken:
— Larger is definitely better when picking a precooked bird, so look for one that feels heavy for its size. If it’s plump, it’s going to be moist.
— The skin should be evenly browned, with taut skin. If it’s shriveled, that means it’s been overcooked and lost moisture.
— Always look for a timestamp to see how long it’s been sitting out; a fresh bird will have a steamy package.
Chicken Tortilla Soup
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This soup is a family favorite. It comes together quickly and is so warm and comforting on a cold winter evening!
You can find ancho chilies in most larger grocery stores and Latin American markets like Reyna Foods in the Strip District. I add sliced tortilla strips to give it more heft and corn flavor.
- 3 tablespoons olive oil, divided
- 3 ancho chilies, stemmed, seeded and torn into large pieces
- 1 (15-ounce) can fire-roasted tomatoes
- 1/2 medium yellow or white onion, coarsely chopped
- 1 clove garlic
- 8 cups chicken stock or broth
- 2 cups rotisserie chicken, shredded or cubed
- Salt and ground black pepper, to taste
- 1/2 cup canola oil, for frying
- 14 white or yellow corn tortillas, sliced into 1/4 -inch strips
- 2 avocados, pitted, peeled and cubed
- 1-2 cups shredded quesadilla or Monterey Jack cheese
- 2 limes, cut into wedges
- Chopped fresh cilantro
Heat 1 tablespoon oil over high heat and fry the torn chili pieces quickly for about 1-2 minutes on each side. Be careful not to burn them or they will have a bitter taste.
Puree fried chilies with tomatoes, onion and garlic in a blender. Add the remaining 2 tablespoons oil in a deep pot over high heat.
Add blended ingredients and fry for about 5 minutes. Add chicken broth and simmer for 30 minutes.
Add chicken and simmer for another 10 minutes. Add salt and pepper to taste.
In a large skillet, heat canola oil over medium-high heat and fry tortilla strips until lightly browned around the edges, about 45 seconds. Transfer to paper towels to drain.
Set out separate bowls along with avocados, cheese, lime and cilantro.
Ladle soup into bowls and top with a handful of tortilla strips. Each person can add avocados, a squeeze of lime juice, cheese and cilantro according to taste.
Serves 6-8.
— Gretchen McKay, Post-Gazette
Enchiladas Pachuquenas
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If you love salsa verde sauce, you’ll adore this recipe. It comes from the stellar cookbook “Enchiladas: Aztec to Tex Mex” by Cappy Lawton and Chris Waters Dunn (Trinity University Press, $34.95) and hails from Pachuca in Hidalgo. It features a creamy green sauce made with roasted poblanos, peanuts and cream on top of corn tortillas stuffed with shredded rotisserie chicken. Queso fresco, a mild and milky cheese, balances spicy food exceptionally well.
With so many peppers, it sounds like it will be spicy. But it’s only mildly so, since poblanos have a lot less heat than, say, jalapeños.
For filling
- 2 cups shredded rotisserie chicken
- 3/4 cup queso fresco
For sauce
- 6 poblano chiles, fire roasted, peeled, seeded and deveined, divided
- 1 medium white onion, peeled and roughly chopped
- 1/2 cup roasted peanuts
- 1 slice French bread, soaked in 1 cup whole milk
- 1 tablespoon vegetable oil for frying
- 1/2 cup heavy cream
- Milk or water, for thinning sauce
- Kosher salt
- For assembly
- 12 corn tortillas
- Vegetable oil
For garnish
- Sliced radishes
- Shredded iceberg lettuce
- Reserved poblano chile, chopped
- 1/4 cup queso fresco, crumbled
Make filling: Mix shredded chicken with queso fresco and set aside.
Prepare sauce: Place 5 prepared poblano peppers, onion, roasted peanuts and bread with soaking milk in a blender and puree until smooth.
Strain through a medium-mesh strainer.
Heat 1 tablespoon oil in a saucepan over medium-high heat. Add poblano puree, reduce heat to medium low and cook 5-8 minutes, or until sauce slightly darkens.
Stir in cream. Taste and season with salt. Gently simmer for a few minutes longer to allow the flavors to meld. Add milk or water as needed to attain a medium sauce consistency. Cover, set aside and keep warm.
Assemble enchiladas: (Have the garnishes ready at hand.) Pour 1/2 inch oil into heavy skillet over medium-high heat. Heat to low frying temperature (about 300 degrees).
Place each tortilla in oil and fry for a few seconds, just long enough to soften. Drain on paper towels.
Dip a softened tortilla in warm sauce. Place 2 tablespoons filling on each tortilla. Fold in half and place, slightly overlapping, on a warm individual plate, 3 enchiladas per serving. Top with more sauce.
Garnish with radishes, lettuce, polano and queso fresco.
Serves 4.
— “Enchiladas: Aztec to Tex-Mex” by Cappy Lawton and Chris Waters Dunn
(Re)marry-Me Chicken Pasta
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This hearty riff on Marry-Me Chicken is a must-have if you love the rich flavor of sun-dried tomatoes. It’s probably not for the calorie-conscious — it includes both Parmesan and cream — but it will hit the spot if you’re looking for a creamy, rich dish.
- I used rigatoni, but any favorite pasta will work.
- 3 tablespoons extra virgin olive oil, divided
- 2 cloves garlic, finely chopped
- 1 teaspoon fresh thyme leaves
- 1 teaspoon crushed red pepper flakes
- 3/4 cup chicken broth
- 1/2 cup chopped sun-dried tomatoes packed in oil
- 1/2 cup heavy cream
- 1/3 cup finely grated Parmesan, plus more for garnish
- 2 cups shredded rotisserie chicken
- 1/2 pound cooked rigatoni or other favorite pasta
- Fresh basil, torn, for serving, optional
In skillet over medium heat, heat 2 tablespoons oil. Stir in garlic, thyme and red pepper flakes.
Cook, stirring, until fragrant, about 1 minute. Stir in broth, tomatoes, cream, and Parmesan; season with salt and bring to a simmer.
Add shredded chicken to pan, and toss to combine. Cook over low heat until heated through, about 5 minutes.
Add cooked pasta and stir well to combine. Serve immediately, with additional Parmesan for dusting and torn basil.
Serves 4.
— Gretchen McKay, Post-Gazette
Asian Chicken Salad
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It can be tough to figure out how to dress up crunchy winter veggies like cabbage. This crisp and tangy salad, which also features winter citrus, is both healthful and satisfying.
I shredded the rotisserie chicken, but you could also cut it into fork-friendly chunks or slice into larger portions. Add the dressing a little at a time to prevent sogginess and be sure to toss gently (I used my hands) so it’s evenly coated.
If you don’t have fresh mandarins, canned is great — just be sure to drain all the juice.
For dressing
- 2 tablespoons soy sauce
- 3 tablespoons unseasoned rice wine vinegar
- 1 tablespoon toasted sesame oil
- 2 tablespoons vegetable oil
- 1 teaspoon sugar
- 1-inch knob fresh ginger, finely minced or grated
- 1 garlic clove, minced
- 1/2 teaspoon freshly ground black pepper
For salad
- 2 cups shredded green cabbage
- 2 cups shredded red cabbage
- 1 cup mandarin orange segments
- 1/2 cup shredded carrot
- 2 cups chicken shredded rotisserie
- 3 scallions, finely sliced on the diagonal
For garnish
- 1 cup fried tortilla strips or chow mein noodles
- 1 tablespoon toasted sesame seeds
Make dressing. In large bowl, whisk together soy sauce, rice wine vinegar, sesame oil, vegetable oil, sugar, ginger, garlic and black pepper until well combined. Set aside while you prepare salad.
In second large bowl, toss together green and red cabbage, orange segments, carrot, chicken and scallions.
Add to bowl with dressing, and toss well to combine. Allow to sit for 10 minutes to allow cabbage to soften.
Garnish with fried tortilla strips and sesame seeds, and serve.
Serves 4.
— Gretchen McKay, Post-Gazette
Buffalo Chicken Pizza Balls
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These super-easy pizza puffs are filled with that quintessential pregame nosh: Buffalo chicken. If you can cut refrigerated pizza dough into squares, you can make these! A brush of garlic butter before baking adds a savory finish.
- 1 package refrigerated pizza dough
- 1 1/2 cups shredded rotisserie chicken
- 4 ounces ( 1/2 package) cream cheese, softened
- 4 ounces cheddar cheese, shredded
- 1/4 cup blue cheese or ranch dressing
- 1/4 cup Frank’s RedHot Sauce, or more to taste
For topping
- 2 tablespoons melted butter
- 1 teaspoon fresh parsley
- 1 clove garlic, finely minced
- Generous pinch of salt
Preheat the oven to 450 degrees and grease a baking sheet with olive oil or butter.
Roll a package of pizza dough onto the baking sheet and cut into 24 squares.
Prepare chicken dip. In large bowl, mix shredded chicken, cream cheese, cheddar cheese, blue cheese or ranch dressing and Frank’s RedHot until well combined.
Scoop 1 tablespoon of Buffalo dip onto each dough square, then fold the opposite corners to each other so they overlap.
Press the seams together, flip over so the seam is down, and shape gently into a ball.
Combine melted butter, parsley, garlic and salt in a small bowl.
Brush the sauce onto each dough ball. Bake for 10-12 minutes in preheated oven, or until golden brown.
Serve hot, with ranch or blue cheese for dipping.
Makes 24 balls.
— Gretchen McKay, Post-Gazette
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