Serbian Rice Meat (Đuveč) with Chicken – Healthy One-Pot Comfort Food

This Serbian Rice Meat (also known as Đuveč) is a wholesome, family-friendly one-pot recipe made with juicy chicken, tender rice, and savory vegetables. A beloved dish across the Balkans, it’s known for its comforting, home-cooked flavor and simple ingredients, making it perfect for everyday cooking.

This version keeps things light and nutritious, using lean chicken, lots of vegetables, and minimal oil—ideal for anyone seeking a hearty meal that’s also healthy.

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What Is Serbian Rice Meat (Đuveč)?

Đuveč (pronounced joo-vech) is a traditional Balkan casserole dish, typically made by slow-baking meat, rice, and vegetables in one pot or baking dish. The ingredients are layered and baked together so the flavors blend beautifully.

This healthy version:

• Uses boneless chicken for quicker cooking

• Is made on the stovetop or baked in one pot

• Features bell peppers, onions, tomatoes, carrots, and garlic

• Is naturally gluten-free and easy to adapt

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Ingredients Overview

Let’s go over the essential ingredients and why they’re important:

Chicken

• Boneless, skinless chicken thighs or breasts

• Cut into bite-sized pieces for quick, even cooking

• Thighs offer more flavor and stay moist, but breasts work well for leaner results

Rice

• Long grain white rice (e.g., basmati or jasmine) is traditional

• Medium grain or brown rice can be used but may require more liquid and time

• Uncooked rice absorbs the seasoned broth during cooking

Vegetables

This dish is veggie-packed, traditionally including:

• Bell peppers (red, green, or yellow) – sweetness and color

• Onions and garlic – aromatic base

• Tomatoes or tomato paste – adds richness and acidity

• Carrots and peas – for texture, color, and natural sweetness

Broth or Water

Used to cook the rice and infuse flavor:

• Low-sodium chicken broth is best

• Water with added herbs and seasoning works too

Herbs and Seasoning

• Paprika (sweet or smoked) is key for Serbian flavor

• Bay leaves, thyme, or parsley for depth

• Salt, black pepper, and optional chili flakes for seasoning

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Step-by-Step Instructions

Step 1: Prep Ingredients

• Dice 1 lb chicken into bite-sized cubes

• Rinse and drain 1 cup uncooked rice

• Dice 1 onion, 2 bell peppers, 1 carrot, and 2 tomatoes (or use 1/2 cup canned)

• Mince 3 cloves of garlic

Step 2: Sauté Aromatics and Chicken

In a large deep skillet or pot:

• Heat 1–2 tbsp olive oil over medium heat

• Add onions and sauté for 2 minutes

• Stir in garlic, bell peppers, carrots; cook for 4–5 minutes until slightly softened

• Add the chicken, season with salt, pepper, and 1 tsp paprika

• Sear chicken until lightly browned (no need to cook through)

Step 3: Add Rice and Liquid

• Stir in 1 cup uncooked rice

• Add 1/2 cup diced tomatoes or 1 tbsp tomato paste

• Pour in 2 cups chicken broth

• Add 1 bay leaf and 1/2 tsp dried thyme

• Bring to a boil, then reduce heat to low

Step 4: Simmer or Bake

Option 1 – Stovetop:

• Cover with a lid and simmer for 18–20 minutes, or until rice is tender

• Stir once or twice gently, adding a splash of water if needed

Option 2 – Oven Baked (Traditional Style):

• Preheat oven to 375°F (190°C)

• Transfer everything to a baking dish or leave in oven-safe pot

• Cover and bake for 25–30 minutes, or until rice is cooked and liquid absorbed

Step 5: Rest and Serve

• Remove from heat and let rest covered for 5 minutes

• Fluff with a fork, discard bay leaf

• Garnish with fresh parsley and a squeeze of lemon juice if desired

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Tips, Variations, and Substitutions

Tips for Perfect Rice Meat

• Sear the chicken lightly to lock in moisture

• Use warm broth to speed up cooking and avoid temperature drops

• Don’t over-stir once rice is added—gentle is best

Variations

• Traditional Đuveč: Add eggplant or zucchini for a more rustic version

• Add peas or green beans in the last 10 minutes

• Use chicken drumsticks or wings and bake the whole dish longer (45–50 mins)

Substitutions

• Vegetarian: Skip chicken, use chickpeas or mushrooms

• Low-carb: Substitute rice with cauliflower rice and reduce liquid

• No broth? Use water with 1 tsp bouillon or seasoning salt

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Serving Ideas & Occasions

This hearty one-pot dish is perfect for:

• Family dinners

• Meal prep (stays great for 3–4 days)

• Lunchboxes—packed with protein and carbs

• Cold weather meals or lazy Sundays

Serve it with:

• Fresh cucumber salad or tomato salad

• Yogurt or sour cream on the side

• Pickled vegetables or crusty bread for dipping

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Nutritional & Health Notes

This version of Serbian Rice Meat is:

• High in protein from lean chicken

• Gluten-free

• Full of fiber and vitamins from veggies

• Lower in fat with controlled oil use

Estimated nutrition per serving (based on 4 servings):

• Calories: 380–420

• Protein: 28–32g

• Carbs: 35–40g

• Fat: 12–15g

• Fiber: 4–6g

• Sodium: Variable based on broth

Make it lighter by:

• Using chicken breast

• Reducing oil to 1 tbsp

• Adding extra vegetables

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Frequently Asked Questions

1. Can I make this ahead of time?

Yes. This dish stores well. Let cool completely and refrigerate in an airtight container for up to 4 days. Reheat with a splash of broth or water.

2. Can I freeze Serbian rice meat?

Yes! Cool completely and freeze in portions. Thaw overnight in the fridge and reheat gently on the stove or microwave.

3. What type of rice is best?

Long-grain white rice is ideal. Brown rice can work, but it will take longer to cook and need extra liquid (about 2½–3 cups broth).

4. Can I use leftover cooked chicken?

Yes—add cooked shredded or diced chicken in the last 5–10 minutes of cooking to heat through. Reduce cooking time accordingly.

5. Is this dish spicy?

Not traditionally. It’s flavorful but mild. Add red chili flakes or chopped chili if you like heat.

6. Can I make this in the oven only?

Yes. Sauté everything on the stove first, then transfer to an oven-safe dish and bake covered at 375°F (190°C) for 30–35 minutes.

7. How do I make it more flavorful?

• Use bone broth or homemade stock

• Add a pinch of smoked paprika

• Stir in a spoon of Ajvar (Serbian red pepper spread) for extra richness

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