Djuvec (Serbian Baked Chicken and Rice with Peppers)
Chicken thighs baked with paprika-tinted rice, sweet peppers, peas and a spoonful of ajvar, all in one dish.
- Time1 hr 10
- LevelEasy
- Costabout £1.63 a head
- Oven190°C (170°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 625kcal
- 68.3gcarbs
- 4.9gof which sugars
- 13.8gfat
- 3.9gsaturates
- 53.8gprotein
- 4.5gfibre
- 1.8gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 190°C (170°C fan). Heat the oil in a large ovenproof casserole and brown the chicken for 5 minutes until golden. Lift out onto a plate.
- 2
Add the onion, pepper and carrot and cook for 6 minutes until softening. Stir in the garlic, paprika, ajvar and tomato purée for 1 minute.
6 min - 3
Add the rice and stir for 1 minute so every grain is coated.
- 4
Return the chicken, then pour in the hot water. Add the bay leaf and salt and stir once. Bring to a simmer.
- 5
Cover tightly and bake for 30 minutes.
30 min - 6
Scatter the peas on top, replace the lid and bake for 10 minutes more, until the rice is tender and all the water has been absorbed.
10 min - 7
Leave to stand covered for 5 minutes, fluff with a fork and serve.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
