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 ==
# 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 ¾ 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 – 200 °C) 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.
Category:Bell pepper Recipes
Category:Celeriac Recipes
Category:Chicken Recipes
Category:Leek Recipes
Category:Macedonian Meat Dishes
Category:Parsley root Recipes
Category:Parsnip Recipes
Category:Recipes that need photos
Category:Rice Recipes