I just have to name the dish as such because that’s how I truly feel about it. Absolutely delicious! I actually get pretty addicted with dill lately. It started after I made a rice with green peas and dill (recipe coming up soon) and from that point on, I can’t believe I never make use of this wonderful aromatic herb more often. Dill wasn’t something I was familiar with. I don’t think my mom ever used it or if dill can be commonly found in Indonesia. But, I’m glad it comes to my life. Better late than never.
I’m also a kind of person who likes to dunk some rice into a soup (soupy rice if that makes sense). My brother often got put off by that though haha! He said it was like a pig lol. But something comforting about that to me, the rice swimming in the soup lol! This dish fits my bill very well and it tastes even better the next day (and it feeds lots of people too).
- About 3 lbs chicken (skin-on, boned-in, get a mixture of thighs, drumstick, breast, etc)
- 4 cloves of garlic (peeled and crushed slightly with heavy object)
- 3 stalks of leeks (washed and cut into 2-inch lengths)
- 2 celery stalks (cut into 1/2-inch slices)
- 3 carrots (peeled and cut into 3-inch sticks)
- 1 tsp of salt
- 2 tsp of freshly ground black pepper
- 8 cups of cold water
- 2 Tbsp of cooking oil
- Large bunch of dill (washed and roughly chopped)
- 1/2 cup of chopped parsley leaves
In a large pot, preheat cooking oil. Place the chicken (skin side down) and brown the chicken for few minutes until golden brown then turn and brown the other side. Do this in batches if necessary and place the browned chicken on a platter. Once you are done with all the chicken, put them back into the pot. Add in the garlic, leeks, carrots, celery, salt, pepper and 8 cups of water. The chicken should be covered by the water, if not, add a bit more. Bring to a boil and then lower the heat, cover with lid and let it cook away for the next 2 hours. Have a taste and season with more salt and pepper if needed
Serve over cooked rice with generous amount of the soup and garnish with chopped dill and parsley or serve the parsley and dill on the side
Recipe NotesYou can always skim off the fat on top if you like. The skin and bones are kept to give extra flavor to the dish