Shredded Roast Chicken with Herbed Rice

This is less of a recipe and more of a dinner idea. If you're a follower of my Twitter account, you'll see that I tweet an awful lot about Citarella's rotisserie chicken. It's the best I've ever had: flavorful and moist with a crisped, well-seasoned skin. Just about all that you could ever want in a roast chicken. But, to really take it to the next level, here's the SGD secret: Try dipping the chicken into Citarella's tartar sauce.

Yes. I'm totally serious. Tartar sauce is not just for fish sticks. Tell me, how could chicken not work with the combination of mayonnaise with dill pickle, onion, capers, fresh parsley, lemon, Dijon mustard, and Worcestershire sauce?

Most of the time, I'll ask the prepared foods counter guy to cut the chicken into quarters and, for dinner, I'll have a quarter of the chicken, on the bone, with a knife and fork. For this dish, however, I tore the chicken off the bone and shredded the meat with my fingers. This makes it feel like a whole new meal. 

I like to have a side of freshly steamed rice. I usually add a swirl of olive oil and a pinch of sea salt to the pot before cooking the rice. When it's done, I turn off the heat then chop up a bunch of herbs, like scallions, dill, and chives. Just throw them over the rice and cover the lid so that the flavors will infuse with the steam. When you fluff the rice, you'll want all of the herbs to mixed into the rice evenly. This adds so much dimension and requires such little effort!

Try this meal with an easy side salad (shown here is a sugar snap pea, pea shoots, and radish salad). And, of course, a dollop of that tartar sauce.