Uveg (Sticky Chicken)

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This is one of my favorite childhood meals. It is called Sticky Chicken because when you eat the chicken it sticks to your fingers. It is truly "finger licking good".

It is a dish that even today, I can never get enough of. You just want to eat more and more.

This is a dish that originated in Serbia where it is called Uveg. It is made in a single pot, that is, never uncovered until it is done. Cook it low and long, you will be able to tell after about an hour when it is done purely by smell. It will smell delicious.

After an hour you can peek, watch out! The steam can burn you nose! The rice should be fully cooked and sticky along with the chicken.

Serves 4 to 6.

Ingredients:

• 1/2 cup lard
• 1 chicken cut up or the equivalent chicken parts, skin on. (Do not use boneless chicken)
• 1 large onion peeled and chopped
• 2 cups of raw white rice, washed in cold water and slightly drained
• 1 heaping Tbs. of Hungarian Paprika
• 1 1/2 tsp. salt
• 1 small green or banana pepper chopped
• 1 Bay leaf
• 1 1/2 cups water
• 6 peeled and seeded fresh tomatoes chopped -OR- 1 can of whole tomatoes, not drained but pulled apart

Method:

I use a heavy black iron pot with a heavy lid. Put into pot 1/2 cup of lard and just brown all sides of chicken legs, wings, breasts, backs, etc. If you have liver and gizzards use them also. Remove chicken from pot and set aside.

Into the juices and lard in the pot, saute 1 chopped onion along with the 2 cups of rinsed raw rice. Just saute rice and onion until onion is transparent. Stir in 1 heaping Tbs. of Hungarian Pakrika and 1 1/2 teas. of salt.

Into pot, add 1 chopped green pepper, and one can of whole tomatoes that were not drained but pulled apart. Throw in 1 bay leaf and mix up the rice and veggie mix. Now layer the browned chicken into the rice and veggie mix. I just scoop up some rice mix and lay chicken underneath, rice layer, chicken layer. Give the pot a shake to settle everything. Now start the pot to simmer on a moderate heat on top of the stove, when it all starts to cook, LOWER THE HEAT and put the cover on and DO NOT LIFT UP THE COVER FOR AT LEAST 60 MINUTES.
You must slowly cook and give it a shake once in a while, but do not uncover.

You will smell the wonderful aroma of cooked chicken when it is done.

If you smell burning, your heat is too high. Use the lowest heat possible, you can hear if it is cooking.
Adjust salt seasoning, this dish should not be sloppy like a stew, it should be moist.
When I make it sometimes the rice sticks to the bottom of the pot, but it is good and chewy. I love this dish, can't eat enough of it.

Serve with a salad like Cucumber with Sour Cream, or Coleslaw to be Authentic. Or you can serve it with a nice green lettuce salad.