The rice dish
Soften chopped onion and red pepper in olive oil until wilted, then stir in garlic and risotto rice until coated in the oil. Add 1 x 400 g can crushed tomatoes, smoked paprika and chicken broth and simmer for a few minutes. Joint a rotisserie chicken, add the pieces and simmer for 30 minutes until the rice is tender.
Add the shredded meat from a rotisserie chicken to your favourite creamy mushroom sauce, then season with salt, pepper, freshly chopped dill and lemon juice. Sandwich the mixture between ready-made all-butter puff pastry and bake until golden brown and puffed up.
Mix equal amounts of grated Cheddar and mozzarella with cream cheese and mayo to create a paste. (Optional: add chopped coriander). Spread onto a tortilla, top with shredded rotisserie chicken, smear with sour cream and season. Top with another tortilla. Fry the sandwich on both sides in a little oil until brown and crispy and the cheese has melted.
Bring the carcass of a rotisserie chicken and 5 cups of water to a simmer with 1 chopped onion, a handful of chopped carrots, celery leaves, parsley, salt, peppercorns and a ripe tomato. Simmer, covered, for 1 hour, skimming the scum off the surface every now and then. Strain, then use as a base for soup.
Shred the breast meat of a rotisserie chicken, then marinate in lime juice, fish sauce, canola oil, brown sugar, apple cider vinegar, garlic and fresh chillies for 30 minutes. Toss with shredded cabbage, chopped celery, carrots, cucumbers, spring onions, fresh mint and coriander.