Oh, the never-ending task of transforming leftovers. I don't like them. I never have and I am hard-pressed to make myself take those little containers out of the fridge and do something with them. Baking the rice and chicken this way gave it a whole new texture with the crispy rice on top. Well done, me!
Chicken & Rice Cake
- ¼ small onion, diced
- 1 celery rib, diced
- ¼ bell pepper, diced
- 1 garlic clove, minced
- 1 T. tomato paste
- 2 T. tomato sauce
- ¼ c. chicken stock
- ½ boneless, skinless chicken thigh
- 1 c. cooked rice
- 1 T. butter
- ½ tsp. cayenne pepper
- 1 tsp. paprika
- 1 tsp. coriander
- Olive oil
Preheat an oven to 375 degrees.
Mix together the cayenne, paprika and coriander. Rub it over the chicken and season it with salt and pepper. Heat ½ T. of oil in a skillet and add the chicken. Cook it for 2-3 minutes per side and remove it to a cutting board.
In a small pot, heat 1 T. of olive oil. Add the onion, celery and bell pepper, season with salt, and let them soften for 5-6 minutes. Add the garlic and tomato paste and stir for another minute. Add in the tomato sauce and stock. Season again with salt and pepper.
Chop the chicken into ¼-in. pieces. Add it to the sauce and let it simmer for 15-20 minutes.
While the sauce simmers, butter or oil a small baking dish. Press half of the rice into the bottom of the dish. Top with the chicken mixture. Finish with another layer of rice. Dot the butter over the top. Bake for 20 minutes, then turn the oven up to broil and letting the rice toast on top.