Dill rice with creamy chicken
Dill rice with creamy chicken

Hey everyone, it is Brad, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, dill rice with creamy chicken. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Dill rice with creamy chicken is one of the most favored of recent trending meals in the world. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions daily. They’re fine and they look wonderful. Dill rice with creamy chicken is something that I have loved my whole life.

Saute the onions and celery until the onions are starting to soften. Then add the mushrooms, basil, oregano, salt, and diced chicken. Saute until the chicken is cooked through. Then add the rice, cream cheese, and chicken stock.

To get started with this recipe, we must first prepare a few components. You can cook dill rice with creamy chicken using 16 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Dill rice with creamy chicken:
  1. Get cubes Large chicken breast x3-4, cut into
  2. Make ready Juice of 1 lemon
  3. Prepare 1/4 C soy sauce
  4. Get Onion large x1, sliced
  5. Prepare 1 tsp Garlic mince x
  6. Prepare Large carrot x1, grated
  7. Take Mushrooms, sliced
  8. Take Green pepper x1, sliced
  9. Take Spices: black pepper, 1/2 Tbsp each curry powder, turmeric, chicken spice
  10. Get 300 ml Single cream x
  11. Take 300 ml Sour cream x
  12. Prepare For the rice:
  13. Take 1 onion, finely chopped
  14. Get fresh dill
  15. Get 1 tsp cardamom spice
  16. Get rice

Marinate the chicken in black pepper, lemon juice, and soy sauce for at least an hour. Fry the slices of onion with the garlic till it softens then add the chicken and keep frying till it gets cooked (the water from the chicken dries out). At this point add the carrot, mushrooms, pepper, and the spices. Add the chicken stock and the bay leaves, cover and bring up to a simmer.

Steps to make Dill rice with creamy chicken:
  1. Marinate the chicken in black pepper, lemon juice, and soy sauce for at least an hour
  2. Fry the slices of onion with the garlic till it softens then add the chicken and keep frying till it gets cooked (the water from the chicken dries out)
  3. At this point add the carrot, mushrooms, pepper, and the spices. Give it a good mix. And stir for a few more minutes. Then add the cream and sour cream and cook for another minute or so
  4. Cook the rice: fry the chopped onion for a minute then add the chopped dill with the cardamom spice and salt to taste. Fry for another minute then add your rice. Give it a good stir then add boiling water (according to how much rice you are cooking). Cook according to instructions

At this point add the carrot, mushrooms, pepper, and the spices. Add the chicken stock and the bay leaves, cover and bring up to a simmer. This lightly creamy and incredibly comforting soup is all about the almost-austere interplay of chicken, broth, white rice and lemon. It's also a great way to use up leftover rice: Any variety will. My two favourite brands of rice are Lundberg and Kohuho Rose.

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