Rice Toppings of Garlic Lemon Rosemary Roast Chicken

It’s Sunday. You have good leftovers from Saturday dinner. You also have to make Sunday supper quickly because the weekend was a busy whirl. But what if the good leftovers were Garlic Lemon Rosemary Roast Chicken from the “Mom 100 Cookbook”? Well then, get ready to relish some delightful Rice Toppings.



Rice toppings are a favorite way to serve different meals on the Filipino table. Filipinos and most Asians cook rice almost every meal. Filipino food is best served with rice. There was a time, growing up I remember rice was cooked three times a day at our home, for every meal. So for me, it’s a great idea to put different toppings on a bed of steamed jasmine white rice and is a popular way to extend a meal. It’s also amazingly appetizing to look at.


Picture this : Chunks of shiny roast chicken slices, with its own gravy, stir fried in napa cabbage , red pepper and fresh pineapple cubes, all bedecked on a bed of fragrant white rice. The thick gravy is slowly cascading downwards, drenching the white rice with its lemon-rosemary flavors. The mountain of steamed white rice is fragrant as a shy dewy night. The chicken chunks are juicy, tender morsels . The textures vary from smooth, silky chicken bits to crunchy vegetables. What a superb way to make Sunday Supper. Put a spin to last night’s meal and own up to a totally new Rice Topping feast tonight. 


Rice Toppings with Garlic Lemon Rosemary Roast Chicken

  • Recipe for Roast Chicken from the “Mom 100 Cookbook” by Katie Workman


2 cups cubed Garlic Lemon Rosemary Roast Chicken 

2 Tablespoons cornstarch

2 Tablespoons vegetable oil

1 teaspoon minced garlic

1 whole onion, chopped fine

½ cup finely chopped celery

1 cup broth

2 teaspoons soy sauce

2 cups coarsely chopped napa cabbage

½ cup chopped red pepper

½ cup fresh pineapple cubes


How To Cook Rice

*Makes 3 cups cooked rice

1 and ½ cup white rice grains

3 cups water

  • Wash the rice grains in running water. Drain out the water. Repeat washing a second time. Drain water a second time.
  • Put the rice grains in a medium size deep pot. Add the 3 cups water. Cover and turn stove to high heat. After about 5 minutes, the water will boil. Lower heat to a slow simmer. Stir the bottom of the rice pot for a bit, so that rice doesn’t stick to the pot. Simmer rice for 8 to 10 minutes more, keeping it covered.
  • When rice is cooked, turn off heat. Keep the pot covered till ready to serve with the entrée.
  • RECIPE NOTES: An automatic rice cooker can cook rice expertly, too. All you need to do is pour rice grains and water needed in the right amount. Cover and press the button to cook. When rice is cooked, set aside for later.


How to Prepare Rice Toppings:

  • Coat the chicken with the cornstarch. Set aside.
  • In a large skillet, over medium high heat, add the vegetable oil. Saute quickly the garlic, onions and celery.
  • Add the coated chicken slices. Stir this around the pan so the coated chicken does not stick to the bottom.
  • Add the broth and soy sauce. Watch the broth simmer and then boil. It will become a thick sauce. Lower the heat to a slow simmer. Once the liquid boils, add the napa cabbage, red pepper and fresh pineapple cubes.
  • Season with salt and pepper if desired.
  • Meanwhile, on a large plate, arrange a mountain of the white rice. Then add about ½ cup of the chicken-vegetables mixture over the rice. Serve hot.

COOK’S COMMENTS: Feel free to add other vegetables preferred. I added napa cabbage, peppers and fresh pineapple cubes to complement the robust roast chicken flavors.


FULL DISCLOSURE : I was not compensated in any way to review this cookbook or to promote it in any social networking event or site. But it is a great cookbook  and I highly recommend it to anyone in search of delicious, fantastic recipes .



Tags Posted under Appetizers and Sides, Breakfast, Cooking, Dinner, Featured, Lunch, Poultry, Vegetables by

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