This is a semi-homemade recipe. It is very quick and easy! This is also a great recipe if you’re trying to figure out what to do with that leftover fried chicken! I have done this recipe for years and If you don’t have leftover fried chicken I would even recommend store-bought fried chicken for this recipe! To smother it, I just use some really delicious chicken broth, carrots, and celery. I love having it over rice, but try mashed potatoes if you like!
THE CHICKEN JUST BREAKS APART, IT IS SO TENDER AND JUICY!
Cook time: It takes about 30 minutes to cook the chicken down. Prep: 5 minutes
- Fried chicken
- Baby carrots
- Celery diced (about 4 or 5 stalks)
- Extra Virgin Olive Oil
- Long grain white rice
- Chicken broth
- 2 teaspoons of salt and pepper
- 2 teaspoons of crushed red pepper (if you like spice)
DIRECTIONS: Drizzle olive oil in a skillet and saute carrots and celery for 5 minutes. Season veggies to your liking. I use a little crushed red pepper for heat and about 2 teaspoons of sea salt and cracked black pepper.
Add chicken to the pan. Then pour in chicken broth until chicken is halfway covered.
Submerge chicken and allow to cook on medium heat. Cover for 30 minutes but make sure to keep checking to make sure your broth has not cooked out.
The skin will begin to soften. Continue cooking until chicken and vegetables are very tender and happy and ENJOY! Simple and easy! Have with rice or mashed potatoes.