"Turkey left-over is now an endangered species" said our beloved local weatherman on KSDK Channel 5, Chester Lampkin.
Maybe that's the case in most households, but not in ours. You see as soon as our Thanksgiving dinner ensemble were washed and tucked back in the upper shelf of our cupboard, I divided my turkey left-overs in small storage containers and kept them in the freezer.
So instead of living out the weekend with endless left-overs and suffer the unequivocal turkey coma syndrome, I just grab a container whenever we feel like it. With the temperature down to the 20's and with some sniffles to cure, I grabbed one container in the freezer and magically transformed it to a wonderful bowl of comforting Arroz Caldo. The steam from the ginger lent some homeopathic remedies to the sniffles.
I hope all's well on your end :)
2 tbsp olive oil
2 cloves garlic
½ medium onion
3 slices of ginger (thumb size and pounded)
Tukey lef-over bone in ( Use 8 pcs. Chicken - drumsticks/thigh or if you prefer white meat do so)
1 c rice (soaked in water for about 30 minutes but is optional)
5 cups chicken stock (add if needed)
A dash of safflower
Heat pan. Saute garlic until light brown. Add onions and ginger. Add the turkey slices and bones. (Use chicken in lieu of Turkey). Add the rice and give it a quick stir. Add 5 cups of chicken stock and a dash of safflower. Cook for about 30 minutes (if using lefovers and 1 hour if using raw meat). Cook longer if desired. You want the rice to be soft and mushy. Add chicken stock as you go.
For garnishings: Toasted garlic-annato oil and soft boiled egg. (you could use hard boiled egg if desired) Sprinkle some green onion leeks. Enjoy :)