RCI-SP.004.0155.001
Gjuvech
Gjuvech from the Recidemia collection
Prep5 min
Cook0 min
Total5 min
Servings4
Difficultyintermediate
Ingredients
- size chicken1 medium
- 2 l
- bunch root vegetables (2 carrots1 unit1 parsley root, 1 parsnip, ½ celery root, 1 leek)
- pepper (Hungarian1 unitor chili)
- 1 unit
- 1 unit
- 250 g
- 40 g
- 1 unit
- 40 g
- 1 unit
Method
1
Place the chicken in a large pot with 2 liters of water and bring to a boil over high heat. Skim off any foam that rises to the surface.
2
Add the root vegetables (carrots, parsley root, parsnip, celery root, and leek) along with the peppercorns and salt to the pot. Reduce heat and simmer gently.
45 minutes
3
Remove the cooked chicken from the broth and set aside to cool slightly. Strain the broth through a fine sieve into a separate pot, discarding the cooked vegetables.
4
Once cooled, shred or dice the chicken meat into bite-sized pieces, discarding the skin and bones.
5
Heat the oil or lard in a large pan over medium heat. Dice the onion finely and sauté until softened and golden, about 5 minutes.
6
Slice the Hungarian pepper (or chili) into thin strips, removing seeds if desired. Add to the sautéed onion and cook for 2-3 minutes until fragrant.
7
Add the rice to the pan and stir well to coat with the oil, cooking for 2-3 minutes until lightly toasted.
8
Pour the reserved chicken broth into the pan with the rice and bring to a boil. Reduce heat to low, cover, and simmer until rice is tender and liquid is absorbed, about 20-25 minutes.
23 minutes
9
Stir the shredded chicken into the rice mixture. Drizzle the melted butter over the top and season with fresh ground pepper and additional salt to taste.
10
Cover and let rest for 5 minutes off heat, allowing the flavors to meld before serving.