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Chicken and Mushroom with Dill Sauce & Garlic Kale Rice

A comforting dish, Chicken and Mushrooms in a Dill Sauce served over Garlic-infused Kale Rice.

369 Reviews


Cooking Time

2 People

Serving Size





Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

What you'll need

Oil | Salt | Pepper | Chopping board | Knife | Cooking pot | Cooking pan

Cooking Instructions


Step 5 : Final Touches

In a small bowl, blend flour with some skillet broth, then stir this mixture into the skillet. Simmer for 3-5 minutes, adjust seasoning.

10 g Garlic
200 g Basmati Rice
400 ml Water for Rice
320 g Chicken Breast Cubes
140 g White Onion
125 g Button Mushroom
10 g Apple Cider Vinegar
150 ml Home Made Vegetable Stock
5 g Dill Fresh
100 ml Sour Cream
20 g Butter
6 g Flour
80 g Kale



Step 1 : Cook the Rice

Melt half the butter in a pot over medium heat. Sauté half the garlic for 30 seconds, then stir in rice. Add water and salt, bring to a boil, then simmer covered on low heat for 12 minutes.

Nutritional Information

Energy (kJ/kcal)    


Protein (g)    


Carbohydrates (g)    


Fibers (g)    




Fats (g)


  • The nutritional information provided is only for ingredients supplied by COOKFRESH.

  • Please note that the total nutritional values will vary based on the cooking process and any additional ingredients you add at home.

Step 3 : Sauté the Chicken

Season chicken breasts with salt and pepper. In a pan over medium heat, cook the chicken for 5-7 minutes. Add the remaining garlic and onion; cook for 1-2 minutes. Add mushrooms; cook until golden, 3-6 minutes.

Step 2 : Prep the Ingredients

Chop onion, slice mushrooms, dill, and kale. Set aside.

Step 4 : Simmer the Sauce

Add apple cider and vegetable stock to the pan. Bring to a boil, then lower the heat. Mix in dill and sour cream.

Step 6 : Serve and Enjoy!

Serve kale-stirred rice topped with creamy chicken mushroom sauce. Enjoy your meal!


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