Djuvec as a dish is quite famous in Serbia and everyone loves it. Everyone makes it differently in the regions of Serbia, so Vojvodina also has its own way of preparing it. It consists of rice and various vegetables and chicken meat. It is very tasty and everyone loves it! Read the NOTE 👇 before preparing this dish, which will help you and make your job easier to get a very tasty dish! Follow the recipe.
Ingredients: simple, total time: 90 min., 6-8 serving
6 pieces chicken thighs/ without bones or drumsticks
100–150 g bacon/ diced
Baking dish 38 × 24 cm
Vegetables:
2–3 Tbsp Olive oil EVO
1 onion/ finely chopped
1 leek/ or spring onions — finely chopped
1 carrot/ diced
1 cup green beans/200 ml
2 medium potatoes/ diced
3 cloves of garlic/ minced
2 fresh peppers red and yellow/ diced
1 cup rice/ 300 ml
1 cup peas/ 150 ml
2 medium tomatoes/ diced
1 Tbsp fresh parsley/ finely chopped
1 green hot pepper as you like / optional
Spices:
500 ml chicken broth/ 1 cube for soup + 500 ml water
1 Tbsp dry spice Vegeta
1 tsp red ground pepper
salt and pepper to taste
Preparation:
Prepare all the ingredients as described above.
First, pour 500 ml of water and 1 soup cube to heat, wait to boil then turn off.
While you're waiting for that, wash all vegetables well, chop the onion, leek, fresh parsley and mince garlic. Set aside.
Clean the peppers from the stalks and seeds, then cut them into larger cubes. Set aside.
Cut the potatoes into smaller cubes. I chopped the carrot in a super chopper, if you don't have one, chop it into the small cubes. Set aside.
Turn off broth and set aside.
Wash and dry the meat well. Season with salt, black pepper, and dry spice Vegeta to taste.
Chicken meat fry in a little oil in deep wok pan, with adding water, until golden brown, then take out. Remove the meat from the bones and set aside.
In the same pan, add diced bacon, fry until well browned then remove on a kitchen towel.
In another deep bigger pan, add olive oil, fry chopped onion and leek (or spring onions), add 1/2 tsp of dry spice Vegeta, simmer until softened, about 3 minutes.
Add the chopped carrot and peppers, stir all ingredients. Simmer 10 minutes with ocasionaly stirring. Immediately add diced potatoes, and tomatoes and green beans cover the pan, and simmer about 10–13 minutes with occasionally stirring.
Finally add rice, peas, and minced garlic, simmer about 2 minute, then pour 1/2 amount of the broth, (Adding broth is gradually), reduce heat. Cook for about 15 minutes.
Wait for the rice to swell for about 10-15 min.(but not all percents will go in the oven).
When the liquid has almost evaporated, add 1 tsp of allspice and the rest of the broth.
Sprinkle with chopped parsley, mix everything well. Turn off heat.
Pour all components into an oiled fireproof dish. My baking dish is 38 × 24 cm.
Add the chicken meat and bacon, mix it all together.
Check the taste, add spices as required, salt, black pepper, or red ground pepper.
Pour enough water to cover the vegetables and meat. (I have also used sauce of chicken meat, read in NOTE).
Bake in a preheated oven at 180 °C for about 40-45 minutes.
During cooking, add water if necessary. I did not add it, do not mix.
If your oven works harder, cover with aluminum foil 15 minutes before the end.
Serve warm.
Buon appetito!
NOTE:
If you have already purchased a ready-made package of vegetables for đuveč, you will add them after stewing the leeks and onions. You will stew for about 10 minutes, then add the rice, cover with broth gradually. It is mostly sold in 400 g and that will be quite enough!
This package includes already prepared cubed: potatoes, peas, peppers, green beans, and tomatoes.
To make your djuvech tastier, use the juice where you roasted the chicken meat and added water. Discard the fat and leave the remaining layer in the pan, put it on the fire and add about 200 ml of water, mix and remove the remains of the chicken meat with a spoon, and pour it over the djuvec. Add water as needed.
Keep the rest of the food covered in the refrigerator for up to 4 days.
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