Chicken with sauerkraut

Name: Chicken with sauerkraut
Cuisine: Bulgarian
Ingredients: 1 kg chicken meat; 500 g sauerkraut; 1 cup rice; 2 cups sauerkraut juice; 100 ml oil; salt

A classic Bulgarian dish with chicken and sauerkraut, baked in the oven with rice.

🌐 gotvach.com
🌍 Bulgarian

Ingredients

1 kg chicken meat

500 g sauerkraut

1 cup rice

2 cups sauerkraut juice

100 ml oil

salt

Method

Place 1 kg of chicken meat in a pot and cover it with 500-600 ml of cold water. Add a pinch of salt.
Put the pot on the stove on high heat and wait for the water to boil. When it boils, reduce the heat to medium and skim the meat until foam forms on the surface.
Boil the chicken for about 10 minutes until the meat is partially cooked.
Remove the chicken from the pot and let it cool slightly.
Chop 500 g of sauerkraut finely. If it is very sour, you can rinse it lightly with water.
Return the chicken to the pot and add the finely chopped sauerkraut and 2 cups of sauerkraut juice.
Add 100 ml of oil and stir well.
Boil everything together until the meat is completely tender and the sauerkraut is cooked, about 15-20 minutes.
Meanwhile, wash 1 cup of rice under running cold water until the water runs clear.
Grease a baking dish measuring about 20x30 cm with a little oil.
Pour the washed rice into the dish and spread it evenly.
On top of the rice, arrange the cooked sauerkraut and some of the broth from the boiling.
Stir the rice well with the sauerkraut and broth.
Cut the chicken into portions and arrange it on top of the rice.
If necessary, add more hot water or broth so that the ratio is 1 part rice to 3 parts liquid.
Season to taste.
Preheat the oven to 200°C.
Place the dish in the preheated oven and bake for about 30 minutes, or until the rice is swollen and fully cooked.
Remove the dish from the oven and let the dish cool slightly before serving.