We invite you to explore more ways to use your leftovers at home. Join Harvest Executive Chef Roy Ellamar as he shares how to make the most out of your next meal! #VegasatHome #TogetheratHome

Ingredients:
1 ea whole chicken
1 cup medium dice carrot
1 cup medium dice onion
1 cup medium dice celery
5 ea garlic cloves
1 quart chicken stock
1 quart water
¼ cup tomato sauce
1 tablespoon salt

Combine all ingredients in a large stock pot and simmer the chicken for 1 hour. Remove the chicken from the pot and place in a deep bowl. Strain the cooking liquid over the chicken and let cool overnight. Reserve the leftover vegetables to use in another dish. Next day, or when the chicken is cool, remove it from the bones and shred, chop or slice. Reserve the stock for use in rice, pasta sauce, etc.


Chicken Tinga Ingredients:
1 cup tomato sauce
½ cup water or reserved stock
1 cup onion sliced
4 clove garlic sliced thin
3 tablespoons light cooking oil
1 teaspoon New Mexico chili powder
½ chipotle pepper in adobo sauce
2 teaspoons chipotle adobe sauce (from the can the Chile was packed in)

In a medium heat saucepan, warm the oil and add onions and garlic, cook until it begins to soften but do not brown. Add the rest of the ingredients and simmer, covered for 20 minutes. Add shredded chicken to the sauce. Garnish with cilantro, avocado, red onions and serve with tortillas. This can also be used for nacho toppings, enchiladas or rice.


Rice Ingredients:
1 cup small diced onion
2 ea garlic clove minced
1 tablespoon light cooking oil
2 cups white rice
2 cups reserved chicken stock
½ cup water
¼ cup tomato sauce
1 bay leaf

In a medium hot shallow dutch oven or casserole, heat the oil and add the onions and garlic. Cook them until soft but do not color. Add the rice and sauté briefly. Add the reserved chicken stock, water tomato sauce and bay leaf then mix well. Cover and reduce to simmer for 30 minutes or until rice is cooked. Garnish with chopped cilantro, scallions and jalapenos. Enjoy with the chicken in Tinga sauce.

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