A super easy way to use up leftovers, this chicken rice broth uses up elements from the dishes I made earlier in the week turning them into a lovely comforting meal. This dish is a great example of this series, honest cooking and showing real recipes.
Would you believe me when I tell you that this is my leftover meal? A chicken supreme sat on a bed of rice in a curry broth finished with crispy kale. What a time to be alive. If you’ve been following along this week, you’ll know how we got here. From breaking down the whole chicken to turning the bones into stock, using the trimmings for chicken fat rice, and blending our turmeric curry sauce with plenty of that stock. And this is exactly why I always make extra sauces and stocks so I can pull together dishes like this in no time. This actually took about 15 minutes to bring together. Nothing wasted, just clever cooking with scraps that taste like a showpiece. I’ve posted the full recipe in detail on my Substack if you want to make it yourself. Safe.
1 Comment
Rice swimming in broth? Never even SEEN that before, but that looks bomb though 🤤