Gjuvech
Ingredients:
- 1 medium size chicken
- 2 l water
- 1 bunch root vegetables (2 carrots, 1 parsley
root, 1 parsnip, 1/2 celery root, 1 leek)
- 1 pepper (Hungarian, or chili)
- salt
- peppercorns
- 250 gr. rice
- 40 gr. oil or lard
- 1 onion
- 40 gr. melted butter
- fresh ground pepper
Wash chicken and put up to cook. When the water
boils, add cleaned roots, pepper, salt and a few
peppercorns. Simmer until chicken is tender
Clean and wash rice, pour lukewarm water over it and
leave to sit for 10-15 minutes; then drain.
Put oil or lard into a fireproof dish, add finely
chopped onion, cook gently to soften. When chicken is
cooked, take it out of the broth and cut into pieces.
Strain the broth and cut the root vegetables into cubes.
Add rice to soften the onion, pour in 3/4 l broth and
cook until half soft. Mix cooked and cut root vegetables
into rice, stir, add salt and pepper. Place chicken meat
over rice, pour in more broth if needed. Bake in a
preheated oven (to 175-200C) until the rice is tender
and the meat is brown. Pour heated butter over and
sprinkle with freshly ground pepper.
With "gjuvech" serve beet root salad with
horseradish, lettuce, or cucumber salad with yogurt or
sour cream.
From The Balkan Cookbook by Radojko Mrljesh,
for fair use only.
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