Chicken with Rice Straight from the Oven (A Bosnian Specialty)

It’s finally time to share an occasional Bosnian recipe that I like to make. Since Ernan and I were both born in Bosnia, it’s nice to go back to our roots and cook up something that our parents, and their parents before them, basically grew up on. Even though we were both raised in the States, we were lucky enough that our moms still held on to those roots and we got to experience delicious Bosnian cuisine. This whole chicken and rice baked in the oven (in Bosnian: Piletina s rižom iz pećnice) is one of our favorites and one of the easiest to make! There are several different ways you can get creative with this one (like adding potatoes, bell peppers, and/or tomatoes) but I kept it simple this time.

Ingredients:

  • A whole chicken (or you can use chicken drumsticks, chicken thighs, or chicken wings – just make sure the bone is in it)
  • 2 cups of brown rice
  • 4 cups water
  • carrots, cut into small squares
  • onions, chopped
  • 2 Knorr jelly chicken bouillons (I swear I can’t live without these lol)
  • All purpose seasoning (I used Vegeta – this is an absolute must-have spice in a Balkan kitchen)
  • Salt/pepper to taste

Directions:

  • Boil the whole chicken in water for about 20 minutes. (Tip: always dump out the first round of water that you bring to a boil because that’s where the yucky parts from the chicken come out. The second round of water that you bring to a boil is perfect to use as a base for chicken soup)
  • Take the chicken out from the boiling water and simply lay it on a large pan, season to taste
  • Spread evenly the 2 cups of brown rice, carrots, and onions

IMG_1740

Add 4 cups of water
Add 4 cups of water
  • Add 4 cups of water (if you’re using chicken stock just substitute it with water here)
  • Simply bake at about 210C (410F) for 25 minutes
  • Take the pan out of the oven and add the 2 Knorr jelly chicken bouillons (ignore this step if using chicken stock instead)
  • Continue baking at the same temperature until the rice has absorbed all the liquid (close to the end I like to rank up the temperature on Broil until the chicken looks nice and crispy)
  • We like to eat this with sour cream on the side (weird, I know, but it’s really tasty!)

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  • I like to garnish with fresh parsley

IMG_1748 IMG_1750 IMG_1753

Enjoy!

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