bland chicken/rice mix needs help

[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.

[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.

[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.