Gjuvech

Ingredients

 * 1 medium size chicken
 * 2 l water
 * 1 bunch root vegetables (2 carrots, 1 parsley root, 1 parsnip, ½ celery root, 1 leek)
 * 1 pepper (Hungarian, or chili)
 * salt
 * peppercorns
 * 250 g rice
 * 40 g oil or lard
 * 1 onion
 * 40 g melted butter
 * fresh ground pepper

Directions

 * 1) Wash chicken and put up to cook.
 * 2) When the water boils, add cleaned roots, pepper, salt and a few peppercorns.
 * 3) Simmer until chicken is tender.
 * 4) Clean and wash rice, pour lukewarm water over it and leave to sit for 10–15 minutes; then drain.
 * 5) Put oil or lard into a fireproof dish, add finely chopped onion, cook gently to soften.
 * 6) When chicken is cooked, take it out of the broth and cut into pieces.
 * 7) Strain the broth and cut the root vegetables into cubes.
 * 8) Add rice to soften the onion, pour in ¾ l broth and cook until half soft.
 * 9) Mix cooked and cut root vegetables into rice, stir, add salt and pepper.
 * 10) Place chicken meat over rice, pour in more broth if needed.
 * 11) Bake in a preheated oven (to 175 – 200 °C) until the rice is tender and the meat is brown.
 * 12) Pour heated butter over and sprinkle with freshly ground pepper.
 * 13) With "gjuvech" serve beet root salad with horseradish, lettuce, or cucumber salad with yogurt or sour cream.