Something new and different at Giangi’s Kitchen today. I have ten (10) coupons for one free Deli Fresh Savory Roasted Chicken from Fry’s Food Store. Just drop me a note and the coupon will be on your way to you.
I always enjoyed Fry’s Roasted Chicken, actually it has saved me so many times as time was closing in on me, and dinner was way too close to bed time.
So when I was contacted by Fry’s to experience their fresh oven-roasted new “Savory Fresh Roasted Chicken” seasoned with a signature blend of spices, I immediately said “YES”.
I was treated to new flavors by two of Fry’s chefs, Cynthia and Bryan. They showed us how they incorporated the roasted chicken with Quinoa in a wonderful warm salad as well as a very easy Pot Pie. Never had quinoa and I like it and loved the pot pie. They were very kind to share the recipe with me and I am going to be making it soon to share with all of you.
So today I have prepared my version of how I am going to use the chicken: “Salad of rice, chicken and Giardiniera”. My mom and Nonna had served this dish all my life during the summer months. Easy to prepare, can be done early in the morning, or late at night. It can be eaten immediately or refrigerated. I prefer a bit cold as all the flavors will be enhanced. Perfect for a light lunch or a nice summer dinner al fresco, for any party or pot luck.
Enjoy it and do not forget to contact me so I can send you your free Deli Fresh Savory Roasted Chicken by Fry’s…. I only have 10…
Tonight’s July 17, 2012 dinner:
Salad of Rice, Roasted Chicken and Giardiniera
Fresh Strawberries with sugar
SALAD OF RICE, ROASTED CHICKEN AND GIARDINIERA
1 whole Deli Fresh Savory Roasted Chicken, cut into bite size pieces
2 cup of Uncle Ben’s Rice
6 to 7 tablespoon Olive oil, plus more to taste
3 to 4 tablespoon Red Wine vinegar, plus more to taste
1 16 ounces jar of Giardiniera by Mezzetta, cut into small pieces
In a large pot with salted water cook the rice until still has a light bite when tasted.
Drain under cold water and place in a bowl.
At this point you can either let the rice cool off at room temperature or place in the refrigerator for 1 hour or until ready to assemble the dish.
Place in a small bowl the Giardiniera vegetables cut in small pieces.
Add 1 tablespoon olive oil and mix. Let it set for 10 minutes.
When the rice has cool down add the pieces of chicken, the Giardiniera and the olive oil. Blend well and add the vinegar ½ teaspoons at the time and taste in between. It should not be overpowered by the vinegar.
Chill before serving if time permitting.