- 1.8 kg Chicken
- 100 g Rice
- 100 ml Water
- 110 g Onions
- 50 g Walnuts
- 2 tbs Sunflower oil
- 100 g Bacon
- 550 g Pickled cabbage
- 4 sprigs fresh Thyme
- 1 tsp Savory
- 1 tsp Red pepper
- 1 tsp Black pepper
- 2 Bay leaves
- 150 ml Water
- A pinch of Salt
Festive trio – chicken, rice and pickled cabbage. All this stewed slowly in the magical clay pot, called gyuvetch. Absolutely best friends combination for the holidays and family. Soo Tasty with Soo Foodies!
- Remove inner heart of cabbage leaves for more tender result
- Always put clay pot (gyuvetch) in cold oven
- You can put some oil over the chicken in addition
- Instead of sticks you can sew the chicken up
- It is up to you to put bacon or not
- The quantity of salt depends on the usage of bacon and the sour cabbage – we use both and only a pinch of salt for the rice and no salt for the chicken
Wash and chop the onion, pickled cabbage and walnuts. Take a frying pan and put the oil in it. Fry the onion for 2-3 minutes. Add rice and 100 ml of water. Stir well and cook for about 10 more minutes. Flavor the mixture with savory, fresh thyme and a pinch of salt. Add also chopped walnuts, stir and put away the mixture for about 10 minutes for rice to absorb the water entirely.
Prepare the gyuvetch (clay pot). Put chopped pickled cabbage on the bottom with the bay leaves on top. Lay the stuffed chicken above it with wings and legs well spread. This is done for all cabbage to be soaked well with meat juices. Pour 150 ml water and close with the lid. Put the clay pot in cold oven. Turn it on 200 C and cook for about 40 minutes. Reduce temperature to 180 C and stew for another 1.5 hours. Finally have a portion of chicken, rice and pickled cabbage.