Ingredients

• 
  Saffron Rice
• 200 g of cooked saffron rice
• 
  Rotisserie Chicken
• 200 g of leftover rotisserie chicken
• 
  Caramelized onions
• 2 big onions
• 
  Béchamel
• 30 g of butter
• 40 g of flour
• 300 ml of cold milk

Preparation

• This recipe uses leftovers from another video I did: https://www.youtube.com/shorts/Uw8g40yFah8

• Saffron Rice

• You need about 200 g of cooked saffron rice
• If you do not have leftovers, boil 150 g of basmati rice with 180 g of water, then add salt, white pepper, butter, and saffron, and let it cool down a few hours

• Rotisserie Chicken

• You need about 200 g of leftover rotisserie chicken mixed with sundried tomatoes and caramelized onion
• If you do not have it, you can make it with 150 g of rotisserie chicken, 2 chopped sundried tomatoes, and 1 caramelized onion
• Mix all together and let it rest a few hours

• Caramelized onions

• Get 2 big onions, and chop them not too fine
• Cook them in butter with a pinch of salt and sugar with a cartouche until they are brown

• Béchamel

• Get 30 g of butter and 40 g of flour with a pinch of salt, and mix them in a pan over medium heat until you form a roux
• Add 300 ml of cold milk and stir over the flame until it thickens
• Add pepper and nutmeg

• Preparation

• Combine the onions with the remaining chicken, then incorporate a splash of white wine and a small piece of butter. Warm it up in a pan for 5 minutes at medium heat
• Mix the rice with the warm béchamel
• Add the rice on the bottom of a plate and place the chicken over

Video