Main course
Chicken with rice
The commonest Sunday lunch there is: chicken thighs over rice, baked until the rice has drunk all the stock.
Recipe from Туѓино Јабано
- Prep
- 15 min
- Cook
- 55 min
- Total
- 1 hr 10 min
- Fasting
- Not suitable
Ingredients 11 ingredients
Method
- Season the thighs and fry them in oil skin side down until well browned, about six minutes. Lift them out.
- In the same pan sweat the finely chopped onion, the grated carrot and the pepper cut into dice.
- Take the pan off the heat and stir in the paprika, then add the washed and well-drained rice and stir for a minute so it takes on the fat.
- Tip the rice into a greased baking dish, level it with a spoon and pour over the hot stock. The rice underneath must be flat or it bakes unevenly.
- Lay the thighs on top skin side up and dot pieces of butter between them.
- Bake covered with foil at 190 °C for 30 minutes, then uncover and bake for another 20 until the rice has taken up the liquid and the skin is crisp.
- Leave the dish covered with a cloth for ten minutes before serving, and only then fork the rice through. Scatter with parsley.
If you cannot find it
Substitutions that work outside Macedonia.
- Chicken stock
- Water with a stock cube, or the water from boiling chicken bones if you have it.
- Long-grain rice
- Basmati, well rinsed; parboiled rice also works and is more forgiving.
- Butter
- Another two tablespoons of oil, if you want to keep the dish dairy-free.
