Rumanian Romanian Ghivetch Recipes

CHICKEN GHIVECI (ROMANIAN BRAISED CHICKEN)

Chicken Ghiveci (Romanian Braised Chicken) image

This is a Romanian chicken dish that we love having with either bread or rice. DH would whip up a lot to last us for days so we don't need to cook much and we never get bored with it. Dried spices are used here to speed up preparation time and preparation time here assumes that the chicken has already been cut.

Provided by Pneuma

Categories Stew

Time 1h

Yield 6-8 chicken pieces, 4-6 serving(s)

Number Of Ingredients 14

Ingredients

3 tablespoons olive oil
1 medium onion, thinly sliced
5 garlic cloves, minced
2 red bell peppers, deseeded and sliced
1 kg chicken piece, or cut-ups
1/2 cup tomato paste
2 large potatoes, diced
1 pinch dried thyme
1 pinch dried rosemary
2 carrots, chopped into chunks
1/2 cup dry white wine
1 pinch sugar
1 pinch salt
1 pinch pepper

Steps:

heat oil in large wok or casserole pan until hot enough to cook.
add onions and garlic stir frying 1 min until soft.
add bell pepper and stir fry for 1 minute
add chicken cut ups and brown both sides 10-13 minutes.
add rest of ingredients, stir fry for 1 min then cover and cook for 40-45 mins until the chicken looks cooked and there's no blood when pierced by a fork near the bones.
garnish with thyme or rosemary (optional) and serve with bread or rice.

Nutrition Facts : Calories 865.7, Fat 48.4, SaturatedFat 12.3, Cholesterol 187.5, Sodium 509, Carbohydrate 49.8, Fiber 8.1, Sugar 10.8, Protein 53

GHIVECI---ROMANIAN VEGETABLE STEW

Ghiveci---Romanian Vegetable Stew image

This is my favorite Romanian dish. It is popular in summer and during Ortodox lent, when hen you can't eat meat. The recipe can vary a lot....in the late summer people put in eggplant sometimes, in the earlier summer zucchini. Use what is best for the season. Make sure to follow the cooking order so that nothing gets too mushy. Serve this with rice. Some people even add a bit of rice towards the end of the cooking time.

Provided by Transylmania

Categories Stew

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 21

Ingredients

2 large onions, chopped
4 -5 medium carrots, peeled and sliced
3 -4 medium bell peppers, seeded and chopped (any color)
3 garlic cloves, minced
2 tablespoons vegetable oil (I use olive oil.)
1 small cabbage, sliced thinly
3 fresh tomatoes, peeled and chopped or 1 (14 ounce) can tomatoes, chopped and juices reserved
2 cups water
3 -4 medium potatoes, peeled and chopped
1 (12 ounce) package frozen peas
1/2 teaspoon thyme
2 tablespoons fresh dill, minced
2 tablespoons fresh parsley, minced
1/2 lemon, juice of
1 -2 teaspoon paprika
salt
pepper
1 large eggplant (cubed, salted, and rinsed)
1 large zucchini (sliced)
1 small head cauliflower (broken into flowerets)
1 kohlrabi (peeled and cubed)

Steps:

Heat the oil in a large stewpot or Dutch oven.
Add the onion, carrots, and peppers. Saute over medium heat until onions are transparent. (About 5 minutes).
Add garlic, potatoes, and cabbage. If using kohlrabi add it now. Saute for about 3 minutes.
Add water and tomatoes, salt and pepper, and thyme and paprika. Bring to a boil.
Cover and simmer for about 15 minutes, or until the potatoes are almost tender.
Add the other optional veggies (eggplant etc.) of your choice. Return to a boil, cover and simmer.
Simmer, covered for about 20 more minutes or until the vegetables are soft and flavors have blended.
Add frozen peas, fresh herbs, and lemon juice. Cook for five minutes with the cover on.
Serve hot with rice. This is a treat!

Nutrition Facts : Calories 301.3, Fat 5.7, SaturatedFat 0.8, Sodium 149, Carbohydrate 57.6, Fiber 16.1, Sugar 19.5, Protein 11.4

RUMANIAN (ROMANIAN) GHIVETCH

Rumanian (Romanian) Ghivetch image

Vegetable stew adapted from The New York Times Cookbook. I call for vegetable broth here; the original said "bouillon."

Provided by Chocolatl

Categories Vegetable

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 17

Ingredients

1/2 head cauliflower, separated into florets
2 potatoes, peeled and diced
2 carrots, sliced thin
1/2 eggplant, cubed (don't peel)
1 (14 1/2 ounce) can plum tomatoes, drained
1/2 yellow squash, sliced thin (don't peel)
2 medium onions, quartered
1/2 cup green peas
1/2 cup green beans, cut up
1 bell pepper, seeded and thinly sliced
2 stalks celery, thinly sliced
salt
pepper
1 1/2 cups vegetable broth
1/3 cup olive oil
2 garlic cloves, crushed
1/2 tablespoon fresh dill, chopped (or parsley)

Steps:

Preheat oven to 350°F.
Layer the vegetables in an ungreased 3-4 quart casserole, sprinkling each layer with salt and pepper.
Heat broth, olive oil and garlic in a small pan.
Pour over the vegetables.
Sprinkle with dill.
Cover and bake until all vegetables are tender, about 1 hour.
Let cool to lukewarm before serving.

Nutrition Facts : Calories 240.2, Fat 12.7, SaturatedFat 1.8, Sodium 52.8, Carbohydrate 29.6, Fiber 7.4, Sugar 8.8, Protein 5.3

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