Some look the latest obsession with cucumbers, from Popeyes cucumber menu To a constantly growing number of diaper-oriented recipes on the Internet as just a trend hier today, tomorrow. I don’t. I’ve been a cucumber lover since childhood.
My school dinner to the high school every day? Mini bagels with cream cheese and cut cucumber. Even now I probably have that I will probably have at least Five different types of cucumbers in the fridge.
Whenever I can find a way to work in a recipe, I do that. I recently developed a recipe for a five-ingredient, a striped rice baking, and when I tested it, I had a thought: a baking rice would be a great vehicle for Dill pickle taste!
And so this one-pan-dill cucumber chicken and baking rice was born. It is a funny and delicious ode to the cucumber in the form of fluffy, fat-coated chicken rice, crispy chicken legs and of course many cucumbers.
Simply recipes / Mark Beah
Make the recipe your own
This recipe is as big as it is, but there are some ways to switch it and make it your own. Here are some of my favorites:
- Bones in chicken: Use bone-in-in-chicken legs instead of boneless. Simply check the temperature to ensure that you are cooked all the way through (you should reach 170 ° F).
- Go meatless: A can made of rinsed and drained chickpeas or £ 1 on a herbal meat on a vegetable meat into some olive oil before turning over to step 2.
- Cucumber exchange: Use your favorite cucumbers – extra Garlicky or even hot cucumbers would be delicious here.
- No fresh dill? No sweat: If you do not have a fresh dill, use frozen dill for every fresh dining spoon or replace 1 teaspoon of dried dill.
- More taste: Enter the taste by adding entire or ground spices to the mixture. I like whole coriander seeds, chilli flakes, fennel or a laurel leaf.
Simply recipes / Mark Beah
Other self -contained dinner for busy days of the week
I recommend using a 10-inch cast iron pan or another ovenproof pan at least as large or larger. You can also use a Dutch oven, but you may have to brown the chicken in batches and/or cook longer so that the liquid is completely absorbed.
Cooking mode
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For the pan
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1 tablespoon Vegetable oil
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4 large Skinless chicken legs without bones without bones (to 1 1/4 pound)))
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3/4 teaspoon Kosher saltPlus more to taste
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2 Green onionsSliced ​​thinly into slices
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3 Carnate GarlicSliced ​​thinly into slices
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1 tablespoon Dill cucumber Sole
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2 Cup BASMATI riceRinse good under cold water in a fine sieve
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1/4 cup chopped Dill Pickles
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2 tablespoon chopped Fresh dill
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1/2 teaspoon Freshly ground black pepperPlus more to taste
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3 Cup Chicken or vegetable broth
For the dill yogurt sauce
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3/4 cup Simple Greek yogurt
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2 tablespoon chopped Fresh dill
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2 tablespoon chopped Dill Pickles
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1 tablespoon Dill cucumber Sole
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Preheat the oven to 350 ° F.
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Tan the chicken:
Heat the oil in a 10-inch cast iron pan or a Dutch oven over medium heat. When the oil shimmers, add the chicken legs and sprinkle them generously with salt. Let it boil for 5 minutes, undisturbed until the chicken is golden brown. Turn over and let it boil for another 5 minutes, then take it out of the pan; The chicken is not cooked through.
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Bake:
Add the spring onions and garlic into the pan and let it boil it for about 3 minutes or until you are soft. Add the cucumber solution and scratch all the stuck pieces from the underside of the pan. Add the Basmati rice, chopped cucumber, dill and black pepper. Pour the broth over the rice and stir well to combine.
Assign the tanned chicken on the rice and cover the pan with a piece of foil or an ovenproof lid. Transfer carefully in the preheated oven and bake for 30 to 35 minutes or until the rice was cooked and the liquid was absorbed.
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Make the yogurt sauce:
While the pan is in the oven, mix the Greek yogurt, the dill, the cucumbers and the brine in a bowl. Taste and season with salt and pepper and a little more salt lake, if necessary to get a spicy, bright sauce. Set aside.
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Surcharge:
Remove the pan from the oven and let it sit for at least 5 minutes before they are served on the side with the yoghurt sauce.
Remains will stay in the fridge for up to 3 days; Store the yoghurt sauce and baking rice separately. Warm the chicken and rice as desired until it is called all the way through the way.
Do you love the recipe? Let’s star and a comment below!
| Nutritional information (by portion) | |
|---|---|
| 620 | Calories |
| 30g | Fat |
| 32g | Carbohydrates |
| 56g | protein |
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| Nutritional information | |
|---|---|
| Portions: 3 to 4 | |
| Amount per serving | |
| Calories | 620 |
| % Daily value* | |
| 30g | 39% |
| Saturated fat 8g | 41% |
| 253 mg | 84% |
| 1198 mg | 52% |
| 32g | 12% |
| Food fiber 2G | 5% |
| Total sugar 5G | |
| 56g | |
| Vitamin C 4MG | 22% |
| Calcium 117mg | 9% |
| Iron 4mg | 21% |
| Potassium 770 mg | 16% |
| *The % Daily Value (DV) tells you how much a nutrient in a food service contributes to a daily diet. 2,000 calories a day are used for general nutritional advice. | |
Nutritional information is calculated using an ingredient database and should be considered an estimate. In cases where several ingredients are given, the first diet listed is calculated. Side dishes and optional ingredients are not included.
