June Meyer's Authentic Hungarian Sticky Chicken
i found this recipe on the site below. this was so delicious. i made it 
the way 
the directions called for even though i don't usually use so much fat in 
one 
dish. i needed a pot luck dish and i had all the ingredients at home. it 
tasted much better than i would have thought. 
 
june meyer's authentic hungarian sticky chicken (uveg) 
 
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. 
 
regards, june meyer. 
 
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 cup  of raw white rice, washed in cold water and slightly drained
1   heaping tbsp of hungarian paprika
1-1/2 tsp  salt
1 small  green or banana pepper chopped
1   bay leaf
1-1/2 cup  water
6   peeled and seeded fresh tomatoes chopped -or- 1 can of whole tomatoes,
  not
  drained but pulled apart
  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 
cups of rinsed raw rice. just saute rice and onion until onion is 
transparent. stir in 1 heaping tbsp of hungarian paprika 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. 
 
serves 4 to 6. 
 
 
http://homepage.interaccess.com/~june4/recipes.html 
welcome to june meyer's authentic hungarian heirloom recipes 
j...@interaccess.com 
 
 
-- 
(ID: 11402) Mirror: rec.food.recipes: Tue, Aug 5, 2003


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