Some would possibly see the current obsession with pickles, from Popeye’s pickle menu to an ever-growing variety of pickle-focused recipes across the web, as only a pattern—right here right now, gone tomorrow. I don’t. I’ve been a pickle lover since I used to be a child.
My faculty lunch day by day throughout highschool? Mini bagels with cream cheese and sliced pickles. Even now, at any given time I’m more likely to have at the least 5 several types of pickles within the fridge.
Whenever I can discover a technique to work pickles right into a recipe, I do. I not too long ago developed a recipe for a five-ingredient, one-pan rice bake, and as I used to be testing it I had a thought: a rice bake can be an excellent car for dill pickle taste!
And so, this one-pan dill pickle hen and rice bake was born. It’s a enjoyable and scrumptious ode to the pickle within the type of fluffy, hen fat-coated steamed rice, crispy hen thighs, and, after all, loads of pickles.
Simply Recipes / Mark Beahm
Making the Recipe Your Own
This recipe is nice as is, however there are a number of methods you could possibly change it up and make it your individual. Here are a few of my favorites:
- Bone-in hen: Use bone-in, skin-on hen thighs as a substitute of boneless. Just examine the temperature to make sure they’re cooked throughout (they need to attain 170°F).
- Go meatless: Crisp up a can of rinsed and drained chickpeas or 1 pound of your favourite plant-based floor meat in some olive oil earlier than shifting on to step 2.
- Pickle swap: Use your favourite pickles—additional garlicky and even sizzling pickles can be scrumptious right here.
- No contemporary dill? No sweat: If you don’t have contemporary dill, use frozen dill or substitute 1 teaspoon dried dill for each tablespoon of contemporary.
- More taste: Amp up the flavour by including complete or floor spices to the combination. I like complete coriander seeds, chili flakes, fennel, or a bay leaf.
Simply Recipes / Mark Beahm
More One-Skillet Dinners for Busy Weeknights
I like to recommend utilizing a 10-inch cast-iron skillet or different ovenproof pan at the least that measurement or bigger. You may also use a Dutch oven, however it’s possible you’ll have to brown the hen in batches and/or cook dinner longer for the liquid to completely take in.
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For the skillet
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1 tablespoon vegetable oil
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4 giant boneless skinless hen thighs (about 1 1/4 kilos)
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3/4 teaspoon kosher saltplus extra to style
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2 inexperienced onionsthinly sliced
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3 cloves garlicthinly sliced
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1 tablespoon dill pickle brine
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2 cups basmati ricerinsed effectively underneath chilly water in a high-quality sieve
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1/4 cup chopped dill pickles
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2 tablespoons minced contemporary dill
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1/2 teaspoon freshly floor black pepperplus extra to style
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3 cups hen or vegetable broth
For the dill yogurt sauce
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3/4 cup plain Greek yogurt
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2 tablespoons minced contemporary dill
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2 tablespoons chopped dill pickles
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1 tablespoon dill pickle brine
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Preheat the oven to 350°F.
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Brown the hen:
Heat the oil in a 10-inch cast-iron skillet or Dutch oven over medium warmth. When the oil shimmers, add the hen thighs and sprinkle generously with salt. Let cook dinner, undisturbed, for five minutes, or till the hen is golden brown. Flip and let cook dinner for one more 5 minutes, then take away from the pan; the hen won’t be cooked by means of.
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Bake:
Add the scallions and garlic to the pan and let cook dinner for about 3 minutes or till softened. Add the pickle brine and scrape up any stuck-on bits from the underside of the pan, then add the basmati rice, chopped pickles, dill, and black pepper. Pour the broth over the rice and stir effectively to mix.
Arrange the browned hen on prime of the rice and canopy the skillet with a chunk of foil or an oven-safe lid. Carefully switch to the preheated oven and bake for 30 to 35 minutes, or till the rice is cooked by means of and the liquid has been absorbed.
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Make the yogurt sauce:
While the skillet is within the oven, combine the Greek yogurt, dill, pickles, and brine in a bowl. Taste and season with salt and pepper and a bit extra brine if wanted to get a tangy, vibrant sauce. Set apart.
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Serve:
Remove the skillet from the oven and let sit for at the least 5 minutes earlier than serving with the yogurt sauce on the aspect.
Leftovers will preserve for as much as 3 days within the fridge; retailer the yogurt sauce and rice bake individually. Reheat the hen and rice as desired till sizzling throughout.
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| Nutrition Facts (per serving) | |
|---|---|
| 620 | Calories |
| 30g | Fat |
| 32g | Carbs |
| 56g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings: 3 to 4 |
|
| Amount per serving | |
| Calories | 620 |
| % Daily Value* | |
| 30g | 39% |
| Saturated Fat 8g | 41% |
| 253mg | 84% |
| 1198mg | 52% |
| 32g | 12% |
| Dietary Fiber 2g | 5% |
| Total Sugars 5g | |
| 56g | |
| Vitamin C 4mg | 22% |
| Calcium 117mg | 9% |
| Iron 4mg | 21% |
| Potassium 770mg | 16% |
| *The % Daily Value (DV) tells you the way a lot a nutrient in a meals serving contributes to a each day eating regimen. 2,000 energy a day is used for basic diet recommendation. | |
Nutrition data is calculated utilizing an ingredient database and ought to be thought-about an estimate. In circumstances the place a number of ingredient alternate options are given, the primary listed is calculated for diet. Garnishes and non-obligatory components should not included.
