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!