bland chicken/rice mix needs help

[bmccasland]

Call me frugal...
I have about 4 cups of poached chicken and rice mix in my freezer left over from when I was cooking for Nala. She wouldn't eat kibble in her final weeks, but did like chicken/rice/sweetpotato/ricotta cheese.
She ate through one batch, so I cooked a second batch (poached some chicken thighs, then cooked the rice in the broth), little did I know it was her last weekend. For her meals, I'd add the sweetpotato and ricotta cheese separately. Anyway, the fates had different plans, but being frugal, I couldn't just throw the mix out, so I froze it.

Now I need to turn it into people food.

Any thoughts on what I can add to this mix to turn it into something tasty for me?

Or split it into two different tasty dishes?

One thing that probably doesn't need to be added is any fat - I didn't really pull much fat off the thighs when I was poaching the chicken, Nala needed the calories.

[OakLeaf]

Tarragon punches up chicken nicely?

(yep... besides reading The Omnivore's Dilemma, the other thing that got me eating meat occasionally was preparing meals for Tazzie before he died. To me it was painful yet affirming to share his food after he was gone. Take good care.)

[lph]

I'd put some kind of hot sauce over like sweet chili, and add some lightly cooked vegetables like broccoli.

[Becky]

I'd put some kind of hot sauce over like sweet chili, and add some lightly cooked vegetables like broccoli.

Yum!!

Something like curry powder would be tasty too.

[shootingstar]

Or use the chicken to make a faster omelet or scrambled egg dish with onions, garlic, mushrooms/peppers/other veggies and abit of soy sauce, even a touch of hot sauce.

Or variation on the above, is to add heated rice towards end to make stir fried rice.

This is what my mother did with poached leftover chicken to make stir fried rice.
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A traditional Chinese dish is a slow poached whole chicken. Which drained, chopped and served light dipping saucewith very small amount of soy sauce, Chinese hot mustard or simply oil-water with abit of salt. This is considered best for free-range chicken in order to appreciate the meat.

[GLC1968]

Saute some onions in a skillet. When they start to brown, add a little dry white wine or cooking sherry and some italian seasoning. Let that simmer for a few minutes. In a bowl, whisk some flour into some water (2 T mixed with 1/3 cup or so) and then whisk that into the pan, stirring the whole time. Let it thicken and then pour over chicken and rice and bake (or microwave) to reheat.

Or, heat the chicken and rice first and then just pour the mixture over it and eat!

[channlluv]

Got a wok? Stir fry is easy.

Slice your favorite veggies - onions, peppers, carrots, squash, zucchini, cabbage, etc. and saute them in some olive oil, add salt, pepper, soy sauce, drop in the rice and chicken, then an egg or two, and keep stirring to heat it all through, and you're good to go.

Roxy

[uk elephant]

I'd add some stir fried veggies, seasoning and soy sauce, and egg and make it into fried rice....that's what I often do with leftover rice for a quick meal...

[Zen]

UKE, that would be my dish too. But with lots of garlic

[Trek420]

chicken, rice, a little onion, some sausage, some ocra, a little shrimp, peas and or carrots .... you get my drift

(((So sorry about Nala))) but hope you can make the leftovers into a little feast honoring her.

[tangentgirl]

If you have a Trader Joe's, they've got some snazzy sauces that would go great with chk&rice. Curry sauce, masala sauce, a couple others, all good.

[marni]

curry- stir fry some onions, celery, apples, raisins and dry roasted peanuts in some olive oil , curry powder and a bit of gingeer until tender. throw in a can of low fat coconut milk or if you are opposed to fat, try some cream of celery soup and a bit of water along with the chicken, let simmer 30 minutes. Serve over the rice with side dishes of more chopped apples, peanuts and raisins.

marni

[smilingcat]

living in NewOrleans and have to ask about what to do with rice and chicken?

Ask a bonafide cajun and I'm sure you'll come up with some fantastic dish. Meanwhile, chcking into my cookbook library, "La Bouche Creole" by Leon E. Soniat, Jr. Pelican Publishing Co. 1981.

Try chicken Jambalaya:

4 to 5 pound hen cut up 1-1/2 qts chicken stock
1/2cup lard or shortning 1/2cup finely chopped green onions
3 onions chopped 1/2 cup minced parsley
1 small can of tomatoes 1/2 tsp Tabasco
5 stalks of celery chopped
3 cups long grain rice

salt and pepper to taste.

Salt and pepper chicken pieces. Fry in the shortning in a heavy sauce pan until brown. (you can start with pre-cooked chicken breast). Remove chicken and set aside.

fry onions and celery for 5 minutes. mix in the tomatoes and tabasco cook for few minutes, return the chicken and add stock. Cook until chicken is tender.

add rice (pre-cooked is fine too). cook till rice is tender. Add green onions and parsley, mix well and let it stand for 5 minutes before serving.

adjust the measurement for left over.

The tomato base will hide and erase any hint of chicken being pre-cooked and frozen and rice also being pre-cooked and frozen.

Very easy and very yummy.

[smilingcat]

double post so try another...

chicken and sour cream

1 fryer cutp 1 stick butter
1 cup finely chopped shallots 1 TBS oil
1/2 pund fresh mushroom sliced 1/8 tsp cayenne pepper
8oz carton of sour cream 1 cup water or chicken stock
1/2 cup dry white wine (vermouth is okay) salt and pepper to taste

slat and pepper the chiken pieces and brown then in a heavy skillet in the butter and oil.
remove the chicken.

Add green onions and mushrooms and saute for 5 minutes over a very low fire*.

Add sour cream, stock, cayenne, salt black pepper and return the chicken.

cover and simmer slowly until chicken is tender about 25 minutes.

server over rice.

* saute is generally over high heat. it means that the veggies are supposed to dance in the hot pan.

[PamNY]

Ask a bonafide cajun and I'm sure you'll come up with some fantastic dish. Meanwhile, chcking into my cookbook library, "La Bouche Creole" by Leon E. Soniat, Jr. Pelican Publishing Co. 1981.

I have that book -- it's a great one.