Estimated Nutrition (whole recipe, rough)
Counts 14 of 16 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lard | 1 tbsp (12.8g) | 115 |
| Butter | 1 tbsp (14g) | 102 |
| Parsnip | 1/2 cup (78g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Chili | 1 tsp (2.7g) | 8 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Root Vegetables | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 medium size chicken
- 2 l water
- 1 bunch root vegetables (2 carrots, 1 parsley root, 1 parsnip, 1/2 celery root, 1 leek)
- 1 pepper (Hungarian, or chili)
- salt
- peppercorns
- 250 gr. rice
- 40 gr. oil or lard
- 1 onion
- 40 gr. 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 3/4 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 175-200C) 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:Macedonian Recipes
Category:Macedonian Meat Dishes