Dill Chicken And Rice Recipes

Steps:

• Preheat the oven to 425 degrees F. Melt the butter in a large ovenproof skillet over medium heat. Add the garlic and about three-quarters of the scallions and cook, stirring occasionally, until soft, about 2 minutes. Add the broccoli, chicken, rice, tomato, 1 teaspoon salt, and pepper to taste; stir to combine.
• Whisk the chicken broth and sour cream in a bowl, pour into the skillet and bring to a simmer. Stir in half each of the havarti and parmesan. Cover tightly with a lid or aluminum foil, transfer to the oven and bake until the rice is tender and most of the liquid is absorbed, about 20 minutes.
• Turn on the broiler. Uncover the skillet and sprinkle with the remaining havarti and parmesan, then broil until golden, about 2 minutes. Sprinkle with the reserved scallions.

Steps:

• Butterfly chicken breasts and set aside. In a food processor combine the dill and parsley and pulse until finely chopped. Reserve 1/4 cup of the herb mixture for spread, set aside.
• In a plastic bag set in a medium bowl, combine remaining herb mixture, half the lemon juice, 1/4 cup olive oil, and salt and pepper, to taste. Place chicken in a plastic bag, add marinade, seal, and massage to distribute marinade evenly on the chicken. Refrigerate 1 hour, flipping once halfway through.
• Meanwhile to make the herb spread, in a small bowl mix together remaining herb mixture, remaining lemon juice, lemon zest, sour cream, mayonnaise, pepperoncini, and salt and pepper, to taste.
• Preheat grill to medium-high. Remove chicken from bag being careful not to remove herbs. Season with salt and pepper and cook on grill, turning once, until juices run clear, approximately 6 minutes on each side. Remove to a cutting board and cut each breast in half.
• To assemble sandwich: cut ciabatta pieces in half horizontally, slather one side of bread with dill-pepperoncini spread. Place chicken on other slice, top with baby greens, and finish with the piece of bread covered with dill-pepperoncini sauce.

Steps:

• Combine the chicken, carrots, bay leaf and a pinch of salt in a medium saucepan. Add 3 cups broth and bring to a boil; immediately reduce the heat to low, cover and cook until the chicken is just firm, about 20 minutes.
• Meanwhile, heat the butter in another saucepan over medium-low heat. Add the onion, sugar and 1 teaspoon salt; cook until the onion is soft, 5 minutes. Add the curry powder and cook for 1 minute. Add the rice and the remaining 3 cups broth. Increase the heat to medium, cover and simmer until the rice falls apart, 15 to 20 minutes.
• Remove the chicken from its broth; discard the skin and shred the meat into pieces. Return the shredded chicken to the same broth.
• Puree the rice mixture with an immersion blender until smooth (or use a regular blender, then return to the pan). Pour in the shredded chicken and broth, stirring gently to combine; bring to a simmer. Toss in the chopped herbs and serve the soup with lemon wedges.
• Photography by Antonis Achilleos

Steps:

• Toss the carrots and celery together in a slow cooker. Add the dill, thyme, bay leaf, onion and 1/2 teaspoon salt.
• Rub the chicken thighs all over, including under the skin, with 1 teaspoon salt total, and place them on top of the vegetables. Add the chicken broth. Cover and cook on low for 8 hours. During the last 15 minutes of cooking, remove the chicken and stir in the rice. While the rice warms through, remove and discard the chicken skin and bones and shred the chicken (it will mostly fall apart on its own).
• After the 15 minutes, turn off the slow cooker and remove the dill and thyme stems and the bay leaf. Add the shredded chicken and 1 tablespoon lemon juice. Taste and add more lemon juice and salt as needed. Stir in a good amount of pepper and the chopped dill. Serve hot topped with whole dill fronds.

Steps:

• Heat the butter in a large wide pot over medium heat until melted. Add the carrot, celery and garlic and cook, stirring occasionally, until the vegetables are soft, about 5 minutes. Add the broth and bring to a boil.
• Stir in the gnocchi and cook until al dente, 3 to 5 minutes. Stir in the frozen peas and chicken and cook until warmed through, about 3 minutes. Remove from the heat, stir in the dill and season with salt and pepper.
• Divide the soup among 4 bowls, sprinkle with Parmesan and serve with crusty bread on the side.

Steps:

• Sprinkle chicken with garlic salt and pepper. In a large skillet, heat oil over medium heat; brown chicken on both sides. Remove from pan., Add broccoli and broth to same skillet; bring to a boil. Reduce heat; simmer, covered, until broccoli is just tender, 3-5 minutes. Using a slotted spoon, remove broccoli from pan, reserving broth. Keep broccoli warm., In a small bowl, mix flour, dill and milk until smooth; stir into broth in pan. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Add chicken; cook, covered, over medium heat until a thermometer inserted in chicken reads 165°, 10-12 minutes. Serve with broccoli.

Steps:

• Heat the olive oil in a saucepan.
• Saute the chopped onion for 1 minute.
• Add rice and "parch" over low heat, by stirring until the rice turns white again. Do not let the rice brown.
• Add the rest to the ingredients and bring to boil.
• Lower heat and cover with a tight fitting lid. Cook until all of the liquid is absorbed.
• Fluff well with a fork, replace the lid and let sit for 5 minutes.
• Note: The rice turn translucent when mixed with the oil. Sauteing the rice greatly reduces foaming during cooking.

Steps:

• Season chicken with salt and pepper.
• Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5 minutes.
• Reduce heat to medium and add onion; cook until translucent and soft, about 3 minutes. Add mushrooms and cook, stirring occasionally, for 4 to 5 minutes. Stir in garlic and sauté until fragrant, about 30 seconds.
• Pour in chicken broth, wine, and sherry and bring to a boil. Stir in Greek yogurt, 1/4 cup dill, and Dijon mustard until well incorporated. Add butter and stir until melted.
• Place flour in a small bowl. Add a ladle of hot broth and whisk until smooth and no lumps remain. Pour mixture into the skillet and stir until well incorporated.
• Reduce heat to low and simmer until the sauce starts to thicken, 3 to 4 minutes. Taste and adjust seasoning and/or add additional dill if necessary.

Steps:

• Cook rice.
• Heat up a frying pan over medium high heat.
• Chop onion.
• Put enough olive oil in the preheated pan to saute the onion.
• Saute the onion.
• After a minute or two add the garlic to the pan.
• Saute the mixture util the onion is translucent.
• Chop the chicken breast while the onion is cooking. Salt one side of the chicken. Make sure that the chicken is dry before cooking it.
• Transfer the cooked onion and garlic to a wok.
• Put the pan back on the heat and turn it up higher.
• Once the pan is hot add enough olive oil to saute the chicken, then add the chicken.
• Cook the chicken for about 3 minutes per side so that it gets a good sear on each side.
• As the chicken cooks add the sour cream to the wok with the garlic and onions.
• Heat the wok mixture on low to medium low heat. Make sure not to heat too fast or the sour cream will seperate.
• When the chicken is done cooking add it to the wok mixture.
• Add cinnamon, turmeric, dill, and salt to mixture and stir.
• Once heated serve with the rice.

Steps:

• Rinse the rice until the water runs clear, then drain. Heat the oil in a medium pan and fry the onion for 5 mins. Stir in the chicken, allspice and tomato purée, and cook for 2 mins more. Add the rice, stock and half the dill, then bring to a boil. Cover, reduce heat slightly and simmer for 8 mins.
• Stir in the beans and cook for 2-3 mins more until the rice is cooked and liquid has been absorbed. Stir in the pine nuts and remaining dill with some seasoning.

Steps:

• Combine sour cream and all seasonings in a small bowl and whisk until smooth.
• Spoon about 1/4 of the sour cream mixture over the bottom of your slow cooker.
• Arrange chicken in a single layer over top and pour remaining sauce over chicken and spread until even.
• Cover and cook on low for 3-4 hours.

Steps:

• In a small saucepan over medium heat, dissolve bullion in 2C water then add dill and gravy mix, wisk thoroughly and set aside.
• In large frying pan, brown cubed chicken breasts.
• Add gravy mix into frying pan.
• Add sour cream and bring the mix almost to a boil.
• Serve over rice. Cooking time does not include cooking rice.

Steps:

• Dredge the chicken breasts lightly in flour; season with a pinch each of salt and pepper.
• In a skillet, heat butter and oil over medium-high heat; cook chicken, turning once, for about 6 minutes or until golden brown and no longer pink inside.
• Remove from the pan and keep warm.
• Pour off all the fat from the pan.
• Pour in the wine and bring to a boil over high heat; cook, stirring to scrape up any brown bits in the pan, for about 1 minute or until reduced and syrupy.
• Add the cream; boil for about 1 minute or until thick enough to coat a spoon.
• Stir in the dill, chives, lemon juice, and salt and pepper to taste.
• Stir any accumulated juices from the chicken back into the pan; pour the sauce over the chicken.
• Garnish with lemon slices and dill sprigs.

Steps:

• Boil the rice in enough water to just cover until the rice is al dente and the liquid has been absorbed - about 10 mins. Season, then set aside.
• Heat a large frying pan, then add the butter. Once melted, fry the mushrooms and onion until golden. Season, add the garlic, then cook for another couple of mins. Stir in the flour and cook for 1-2 mins, turning the vegetables over in it. Now take the pan off the heat and gradually add the milk, stirring to incorporate every addition before you add any more. Once done, put the pan back on the heat and bring to the boil, stirring all the time as the sauce thickens. Season well and let the sauce simmer so that the flour gets cooked. Stir in the cooked chicken and add the lemon juice, soured cream and dill.
• Spread the rice in the bottom of 6 buttered individual pie dishes, then spoon the meat and sauce on top. Leave it to cool a little. Roll out the pastry a little and cut to fit your dishes, then pop on top and press the pastry down. Trim off the excess. You can finish the pie crusts by making a long strip of pastry with the leftovers, twisting it like a rope. Moisten the edges of the pastry on the pies with water, then press on the rope of pastry. Otherwise just crimp the edges.
• Heat oven to 200C/180C fan/gas 6. Make 3 slits in the centre of the pies, then brush the tops with egg yolk. Bake for 10 mins, then turn the heat down to 180C/160C fan/gas 4 and cook for a further 20-25 mins, until the pastry is golden and cooked.

Steps:

• In a small saucepan, saute rice in butter until golden, stirring constantly. Add broth and onion; bring to a boil. Reduce heat to low; cover and cook for 20 minutes or until rice is tender. Stir in dill.

Steps:

• In a small saucepan, combine the rice and 1/2 cup water. Cook using the package directions. Remove from the heat. Set aside.
• Meanwhile, in a medium saucepan, stir together 2 cups water, the chicken, garlic, salt, and pepper. Bring to a boil over high heat. Reduce the heat and simmer, covered, for 12 to 15 minutes, or until the chicken is no longer pink in the center. Transfer the chicken to a cutting board, leaving the remaining soup in the pan. Set the chicken aside.
• Pour the final 2 cups water into the pan. Increase the heat to high and bring to a boil. Add the carrots. Reduce the heat and simmer, covered, for 5 minutes, or until the carrots are tender.
• Meanwhile, dice the chicken. When the carrots are ready, add the chicken and asparagus to the soup. Return to a simmer. Reduce the heat and simmer, covered, for 3 minutes, or until the asparagus is crisp-tender. Remove from the heat.
• Stir in the rice, dillweed, lemon juice, and green onion.
• Cook's Tip on trimming asparagus
• Asparagus has a natural bending point where the tough part of the stem begins. To trim asparagus, hold the spears at the top and the bottom, bend them, and snap at the bending point. Save the tough parts for use in making Vegetable Broth (page 53) or discard them.
• Nutrition Information
• (Per serving)
• Calories: 179
• Total fat: 2.0g
• Saturated: 0.5g
• Trans: 0.0g
• Polyunsaturated: 0.5g
• Monounsaturated: 0.5g
• Cholesterol: 66mg
• Sodium: 256mg
• Carbohydrates: 12g
• Fiber: 3g
• Sugars: 3g
• Protein: 28g
• Calcium: 50mg
• Potassium: 562mg
• Dietary Exchanges
• 1/2 starch
• 1 vegetable
• 3 very lean meat

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place cooked chicken breasts in a 7x11 inch baking dish. Combine the soup, milk, dill weed and olives. Mix together and pour mixture over chicken. Top each chicken breast with 2 biscuits. Bake in the preheated oven for 20 minutes or until biscuits are golden brown.