I love making this easy chicken and rice bowl

Ingredients

• 1 whole Costco Rotisserie Chicken (remove meat from bones, separate white and dark meat)
• 2 cups White Rice (rinsed until water runs clear)
• 2.5 cups Water (for cooking rice)
• 2 tablespoons Sriracha (adjust to heat preference)
• 2 tablespoons Kewpie Mayonnaise (Japanese style mayo, richer than regular mayo)
• 2 tablespoons Bachan's Barbecue Sauce (sweet‑smokey flavor)
• 1 tablespoon Furikake (Japanese rice seasoning (seaweed, sesame, dried fish))
• 1 teaspoon Salt (for rice water)

Instructions

1. Remove and Separate Chicken Meat

   Open the Costco rotisserie chicken bag, pull the meat off the bones, and separate the white meat (breast) from the dark meat (thighs and drumsticks). Set the meat aside in a bowl and keep the bones for future stock.

   Time: PT10M

2. Rinse and Cook Rice

   Place the rice in a fine‑mesh sieve and rinse under cold water until the water runs clear. Transfer to a saucepan, add 2.5 cups water and 1 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18‑20 minutes until water is absorbed and rice is tender.

   Time: PT20M

   Temperature: 100°C

3. Fluff Rice and Portion

   Remove the saucepan from heat, let sit covered for 5 minutes, then fluff the rice with a fork. Divide the rice evenly between two serving bowls.

   Time: PT5M

4. Add Chicken and Sauce

   Top each bowl of rice with an equal amount of mixed white and dark chicken meat. Drizzle 1 tbsp Sriracha, 1 tbsp Kewpie mayo, and 1 tbsp Bachan's barbecue sauce over the chicken. Sprinkle ½ tbsp furikake on each bowl.

   Time: PT5M

5. Final Mix and Serve

   Gently toss the bowl contents together so the sauces coat the rice and chicken. Serve immediately.

   Time: PT0M

Nutrition Facts

Calories

380

Protein

25g

Carbohydrates

45g

Fat

12g

Fiber

2g