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Djuvec (Serbian Chicken and Vegetable Rice)

Serbian · Dinner · Medium

Djuvec (Serbian Chicken and Vegetable Rice)

Total
1 hr 25 min
Prep
20 min
Serves
4
Calories
650
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Chicken roasts over rice, peppers and tomatoes, letting its juices season every grain in this Serbian oven-baked dinner.

The rice cooks in the vegetable juices beneath the chicken in Djuvec (Serbian Chicken and Vegetable Rice). A covered first stage gives the grains enough steam, then an uncovered finish brings color back to the skin.

Use regular long-grain white rice and a snug baking dish so the liquid does not evaporate too quickly. This Serbian version includes peas and peppers; keep the vegetable pieces small enough to soften alongside the rice.

SavoryHeartyOne PanBakingGluten-freeDairy-freeNut-freeEgg-freeHigh-protein

Method

  1. Heat the oven to 375°F (190°C). Season chicken thighs with paprika, black pepper and 3/4 tsp salt.

  2. Heat vegetable oil in a 12-inch ovenproof deep skillet over medium-high heat. Brown chicken skin-side down for , then turn and cook for . Transfer to a plate.

  3. Cook onion, red bell pepper and carrot in the pan over medium heat for until softened. Stir in garlic, rice and peas, then add crushed tomatoes, hot water and remaining salt.

  4. Nestle chicken skin-side up over the rice. Bring the liquid to a simmer, cover tightly and bake for .

  5. Uncover and bake for until the rice is tender, liquid absorbed and chicken reaches 165°F near the bone. Rest for before fluffing the rice around the thighs.

Forkue tips

  • If your skillet lid is loose, seal the pan with foil before adding the lid so the rice can steam evenly.

Storing and reheating

Keep chicken and rice in the fridge for up to 3 days. Reheat covered at 350°F with a splash of water, then uncover briefly to dry the chicken skin.

Kitchen gear

Ovenproof skilletTop picks on AmazonInstant read thermometerTop picks on Amazon
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Nutrition per serving, estimated

650Calories
38gProtein
54gCarbs
31gFat

Image: AI-generated picture of the finished dish, made by Forkue. Yours will look like home cooking.

Djuvec (Serbian Chicken and Vegetable Rice): FAQ

Can I use brown rice?

Not with the same timing or liquid. Brown rice takes substantially longer; cook it partway separately before using it beneath the chicken.

Why is the rice hard around the edges?

The cover may have leaked steam or the pan may be too broad. Add a little boiling water around the edges, cover tightly and return to the oven until tender.

How do I store and reheat Djuvec (Serbian Chicken and Vegetable Rice)?

Keep chicken and rice in the fridge for up to 3 days. Reheat covered at 350°F with a splash of water, then uncover briefly to dry the chicken skin.

How long does Djuvec (Serbian Chicken and Vegetable Rice) take?

About 1 hr 25 min in total: 20 min prep and 1 hr 5 min cooking.

What do I need to make Djuvec (Serbian Chicken and Vegetable Rice)?

The key ingredients are chicken thighs, long-grain white rice, onion, red bell pepper, carrot and frozen peas, plus pantry basics.

Any tips for Djuvec (Serbian Chicken and Vegetable Rice)?

If your skillet lid is loose, seal the pan with foil before adding the lid so the rice can steam evenly.

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