Chicken Olivye

There’s something so comforting about the Chicken Olivye that takes me back to family gatherings and sunny picnics. Growing up, my grandmother would whip up this delicious dish, a delightful twist on the classic chicken potato salad that my family adored. The combination of tender chicken, crisp potatoes, and vibrant veggies, all enveloped in creamy mayonnaise, always had me coming back for seconds. It’s one of those dishes that feels like a warm hug, bringing everyone together at the table. Whenever I make it now, I can almost hear her laughter and smell her kitchen filled with love. Whether it’s a summer barbecue, a holiday feast, or just a simple weeknight dinner, Chicken Olivye never fails to impress. It’s a dish that not only satisfies hunger but also sparks joy through its nostalgia.

Ingredients Overview for Chicken Olivye

When it comes to crafting the perfect Chicken Olivye, the selection of ingredients makes all the difference. Each component plays a crucial role in creating a harmonious balance of flavors and textures. The key players in this dish include tender chicken, hearty potatoes, crisp vegetables, and a creamy dressing, all coming together to create a dish that’s not only tasty but also deeply satisfying.

• Chicken: About 2 medium chicken breasts, or you can opt for store-bought rotisserie chicken for convenience. The chicken provides the protein that makes this dish filling.
• Potatoes: Three medium to large russet potatoes, peeled. The potatoes add a creamy texture and absorb flavors well.
• Carrots: Three large carrots, peeled. They bring sweetness and a vibrant color to the dish.
• Peas: Two cups of thawed frozen peas. These add a pop of freshness and a lovely green color.
• Eggs: Five large eggs, boiled and diced. They contribute protein and creaminess.
• Dill Pickles: Twelve baby dill pickles, diced. They provide a tangy crunch that enhances the flavors.
• Onion: One small yellow onion, finely diced. This adds depth and a slight sharpness.
• Dill: One-quarter cup of chopped fresh dill. Fresh herbs brighten the dish immensely.
• Mayonnaise: One cup, or to taste. The mayonnaise binds all the ingredients together and adds creaminess.
• Salt: Half a teaspoon or to taste. Essential for enhancing flavors.
• Pepper: One-quarter teaspoon or to taste. Adds a mild spice to the dish.

Step by Step Guide for Chicken Olivye

Preparing the Chicken Olivye is a straightforward yet rewarding process. As you follow these steps, you’ll enjoy the delightful aromas filling your kitchen, making the anticipation all the more exciting. Let’s dive into making this classic dish come to life.

1. First, place the chicken breasts in a medium saucepan. If the breasts are large, cut them in half to ensure they cook evenly. Cover them with water and add one teaspoon of salt. Bring the water to a boil, then reduce the heat, cover, and let it simmer for around fifteen to twenty minutes, or until the chicken is cooked through. You want it tender and easily shreddable. Once done, drain the chicken and let it rest until cool enough to handle before dicing it into bite-sized pieces. If you opt for rotisserie chicken, simply remove the skin and chop the meat into pieces.

2. While the chicken is cooking, peel and finely dice the carrots. Then, peel and dice the potatoes into similar-sized pieces to ensure even cooking. In a medium pot, cover the diced carrots and potatoes with water, add one teaspoon of salt, and bring it to a boil. Cook uncovered for about ten to twelve minutes until they are tender but still hold their shape. Once cooked, drain and rinse them under cold water to stop the cooking process. Place them on paper towels to absorb any excess moisture.

3. Now it’s time to mix everything together! In a large mixing bowl, combine the diced chicken, carrots, and potatoes. Add in the remaining ingredients: two cups of thawed peas, five diced eggs, twelve diced dill pickles, finely diced onion, and one-quarter cup of chopped fresh dill. The colors should be vibrant, and the aroma should start to fill the air, teasing your senses.

4. Finally, stir in the mayonnaise. You can adjust the amount according to your preference for creaminess. Add the salt and pepper to taste, mixing everything gently to ensure all the ingredients are well coated and distributed. The mayonnaise should lightly cover all ingredients without overwhelming them.

Things Worth Knowing

Recipe Tips about Chicken Olivye

To ensure your Chicken Olivye turns out perfectly every time, I’ve compiled some helpful tips. These will guide you through the process and enhance your overall experience.

• Storage: Store any leftovers in an airtight container in the refrigerator for up to three days. The flavors will continue to develop!
• Freezing: It’s best not to freeze Chicken Olivye as the texture of the vegetables may change. However, you can freeze the chicken separately if needed.
• Pairing: Serve Chicken Olivye with a fresh garden salad or crusty bread to create a balanced meal.
• Serving Temperature: While it can be enjoyed cold, some prefer it at room temperature, allowing the flavors to shine.
• Variations: Try adding chopped apples or grapes for a sweet twist, or switch up the fresh herbs for a unique flavor.
• Cooking Chicken: Use bone-in, skin-on chicken for the most flavor when boiling, though boneless works just as well.

What to Serve With Chicken Olivye

When serving Chicken Olivye, you have many options to complement this hearty dish. Here are some ideas:

• Light Salads: Pair with a crisp green salad dressed with lemon vinaigrette to add freshness.
• Crusty Bread: Serve with slices of warm, crusty bread to dunk into the creamy salad.
• Potato Dishes: Roasted or mashed potatoes can be a delightful pairing, enhancing the meal.
• Grilled Vegetables: Add a side of grilled vegetables for a colorful and healthy addition.
• Pickled Vegetables: A side of pickles or pickled onions will enhance the meal’s flavor profile.
• Chilled Soups: A chilled cucumber soup can be a refreshing start before the Chicken Olivye.
• Occasions: This dish works beautifully for picnics, family gatherings, or as a side at potlucks.

FAQ

Conclusion

In conclusion, Chicken Olivye is a delightful dish that brings warmth, comfort, and rich flavor to your table. Its creamy texture and variety of ingredients make it a favorite among many, perfect for any occasion. I encourage you to try making this dish yourself; you’ll not only enjoy the process but also create wonderful memories with family and friends around the table.

Chicken Olivye

The ultimate comfort food, Chicken Olivye blends tender chicken with hearty potatoes and vibrant veggies in a creamy dressing. This easy weeknight dinner is perfect for gatherings, sure to satisfy cravings and impress your guests. Make it tonight!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 12 minutes mins

Total Time 42 minutes mins

Servings: 8 servings

Course: Dinner, Side Dishes

Cuisine: Various

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 2 medium chicken breasts or store-bought rotisserie chicken
• 3 medium/large russet potatoes peeled
• 3 large carrots peeled
• 2 cups thawed frozen peas
• 5 large eggs boiled and diced
• 12 baby dill pickles diced
• 1 small yellow onion finely diced
• 1/4 cup chopped fresh dill
• 1 cup mayonnaise or to taste
• 1/2 tsp salt or to taste
• 1/4 tsp pepper or to taste

Equipment

• Wooden Spoon
• Mixing Bowl
• Peeler
• Cutting Board
• Large Pot
• Frying Pan
• Chef's Knife
• Saucepan

Method

 

1. First, place the chicken breasts in a medium saucepan. If the breasts are large, cut them in half to ensure they cook evenly. Cover them with water and add one teaspoon of salt. Bring the water to a boil, then reduce the heat, cover, and let it simmer for around fifteen to twenty minutes, or until the chicken is cooked through. You want it tender and easily shreddable. Once done, drain the chicken and let it rest until cool enough to handle before dicing it into bite-sized pieces. If you opt for rotisserie chicken, simply remove the skin and chop the meat into pieces.
2. While the chicken is cooking, peel and finely dice the carrots. Then, peel and dice the potatoes into similar-sized pieces to ensure even cooking. In a medium pot, cover the diced carrots and potatoes with water, add one teaspoon of salt, and bring it to a boil. Cook uncovered for about ten to twelve minutes until they are tender but still hold their shape. Once cooked, drain and rinse them under cold water to stop the cooking process. Place them on paper towels to absorb any excess moisture.
3. Now it’s time to mix everything together! In a large mixing bowl, combine the diced chicken, carrots, and potatoes. Add in the remaining ingredients: two cups of thawed peas, five diced eggs, twelve diced dill pickles, finely diced onion, and one-quarter cup of chopped fresh dill. The colors should be vibrant, and the aroma should start to fill the air, teasing your senses.
4. Finally, stir in the mayonnaise. You can adjust the amount according to your preference for creaminess. Add the salt and pepper to taste, mixing everything gently to ensure all the ingredients are well coated and distributed. The mayonnaise should lightly cover all ingredients without overwhelming them.

Notes

Stored leftovers in an airtight container for up to three days. This dish is best enjoyed fresh but can be chilled for an hour to meld the flavors.

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Meet Rose Kelley

I’m happiest when I have dirt under my fingernails and fresh herbs in my hand. I bring a garden-to-table philosophy to our group. I’m always tossing handfuls of fresh basil or mint into our pots, looking for that pop of freshness. I love cooking alongside Maya to ensure our meals feel vibrant and alive. I participate in every step, from the initial chopping to the final taste test!