1deseeded and sliced pepper cut into , or 3 large slices jarred pepper, cut into chunks
1x290gcan garden peas in water, or ¾ cup frozen peas
salt, black pepper, to taste
For serving
40ggrated edam, or mild cheddar
handfulchopped fresh parsley
10gherkins, slice if needed
Instructions
Prepare all ingredients and set aside.
Add sunflower/vegetable oil into a large non-stick frying pan or wok. Set on medium-high heat.
When the oil is hot, add the shredded chicken and teaspoon of paprika and fry until slightly brown.
Add chopped onion and garlic and fry for 3-4 minutes or until the onion is soft and almost translucent.
Add tomato puree and stir thoroughly. Fry for 2 minutes and add the diced carrot. Fry for another 2 mins, add chopped tomatoes and toss everything in the pan. Cover with a lid and cook for 5 minutes.
Rinse the rice and add it to the pan. Stir thoroughly so that the rice is evenly covered in the sauce. Cover and cook for 5 minutes.
Start adding chicken stock to the pan: Add a spoonful (large serving spoon) and stir. Cover again and cook until all of the liquid is soaked up by the rice. Keep adding the stock slowly (and re-covering) the lid. Stir occasionally from the bottom of the pan making sure nothing sticks to it.
After 5 minutes of cooking the rice, add the sliced pepper into the sauce. Stir, cover and cook for another 5 minutes. Drain the garden peas and add it to the meal. Stir and cook for another 5 minutes. Taste and season with salt and pepper if needed.
Once all of the liquid is gone and the rice is fully cooked (soft to bite), turn off the heat.
Serve with grated cheese, freshly chopped parsley, and gherkins on the side. Enjoy!
Notes
Tip for serving: This chicken and rice casserole (djuvec) is usually served in scoops or as one big scoop, for no obvious reason. Feel free to serve it classically as risotto or paella.Possible ingredient swaps:
leftover chicken for leftover pork or turkey (even minced)
long-grain rice for basmati or parboiled rice
vegetables (carrots, peas, onion, pepper) - use jarred, fresh or frozen