An easy appealing serbian dish

Rachel - posted on 11/28/2008 ( 1 mom has responded )

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Hi all,
Just joined this group. Looking forward to some great meals!
My mom is from the former Yugoslavia. Here's a familiy recipe for Djuvich.
It is very hearty - and re-heats (and freezes) well.
Happy eating!
Rachel

DJUVIC*
*Pronounced JOO-VICH.
6-8 chicken parts (boneless, thighs, drumsticks, whatever you like)
Some brown rice (a cup?)
2 onions, minced
2-3 peppers (red, green – your choice), sliced
2 16 oz cans of diced tomatoes (or one of the big ol’ cans)
About 6-8 medium potatoes (I prefer red potatoes) – sliced ¼” thick

1. Preheat oven to 400
2. Heat olive oil in large pan over high heat. Sear chicken parts until brown on each side. Move to plate.
3. Sauté onions, tomatoes and peppers in same pan until soft and yummy. Remove from heat.
4. Drizzle a little olive oil in the bottom of a baking dish. (9”x13”)
5. Arrange rice in the bottom of the dish. Just enough to soak up the tomato juices.
6. Pour one-third of the tomato, pepper, onion mixture over the rice.
7. Arrange a layer of the sliced potatoes over this.
8. Nestle the chicken into this mixture. Cover the chicken with second third of the tomato mixture.
9. Arrange the slices of potatoes on top of the chicken. Pour the rest of the tomato mixture over the top. Do one more layer of potatoes and tomato mixture, if you have enough. (think of it like lasagna)
10. Cover tightly with foil and cook for 1.5 hours. Remove foil and cook for 30 more minutes until the potatoes are soft and the top is a little toasted and bubbly.

Serve with a hearty salad. Great warmed up for leftovers!
Expand and contract the recipe as needed – just make sure there is
a good juicy stuff/chicken/potato ratio.

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