Recipe
Peka-style Chicken
Dinaric tradition - chicken with vegetables baked under iron bells. Meat slow-cooks in its own juices.
Peka-style Chicken takes about 115 minutes and makes 4 servings. Each serving has 773 kcal.
- Preparation
- 25 minutes
- Cooking
- 90 minutes
- Total time
- 115 minutes
- Servings
- 4
Nutrition per serving
- Calories
- 773 kcal
- Protein
- 38 g
- Carbohydrates
- 42.4 g
- Fat
- 47.9 g
Ingredients
- Whole chicken1.2 kg
- Potatoes600 g
- Red bell pepper2 pcs
- Tomatoes3 pcs
- Red onion2 pcs
- Garlic4 cloves
- Olive oil6 tbsp
- White wine100 ml
- Rosemary, thyme6 g
- Salt1 pinch
- Pepper1 pinch
Instructions
- 1
Season 1.2 kg of chicken with salt and pepper. Peel 600 g of potatoes and cut into 2 cm cubes. Slice 2 peppers and 3 tomatoes. Quarter 2 onions.
- 2
In a large oven pan or baking dish, mix potatoes, peppers, tomatoes and onion with 4 tbsp oil, a pinch of salt and a pinch of pepper.
- 3
Place chicken pieces skin-side up on vegetables. Add 4 crushed garlic cloves and 6 g of rosemary and thyme. Drizzle with 100 ml of wine and the remaining 2 tablespoons of oil.
Tip: Skin-on chicken stays juicier - skin protects meat during slow roasting.
- 4
Cover tightly with aluminum foil so steam does not escape. Bake 1 hour at 200°C.
- 5
Remove foil. Increase temperature to 220°C and bake 25 more minutes for chicken to brown and skin to crisp.
- 6
Check chicken is cooked (internal temp in thickest part at least 75°C). Rest 5 minutes before carving.
Tip: Juices in the pan make an excellent sauce - serve over chicken and potatoes.
Cooking methods
On the stove
The peka bell method requires coals. As a stovetop-to-oven alternative, brown the chicken pieces in an oven-safe pan on high heat for 4–5 minutes, then transfer to the oven at 200°C covered with foil for 1 hour, then 220°C uncovered for 25 minutes.
On induction
Use induction to sauté vegetables and brown chicken before oven transfer. Induction's precise heat gives a good initial sear. Complete the dish in the oven at 200°C for 1 hour covered, then 220°C for 25 minutes uncovered - matching the peka effect.
Over an open fire
The authentic peka method. Layer chicken and vegetables in a shallow pan, cover with the cast iron dome (peka). Heap glowing coals over and around the bell. Cook undisturbed for 2–3 hours. The result - incomparably tender, smoky chicken - cannot be replicated by any other method.
Recipe questions
- How long does this recipe take?
- Plan for about 115 minutes from start to finish.
- How many servings does this recipe make?
- This recipe makes 4 servings.
- Can I cook this recipe on induction?
- Yes. Use induction to sauté vegetables and brown chicken before oven transfer. Induction's precise heat gives a good initial sear. Complete the dish in the oven at 200°C for 1 hour covered, then 220°C for 25 minutes uncovered - matching the peka effect.
- Can I cook this recipe over an open fire?
- Yes. The authentic peka method. Layer chicken and vegetables in a shallow pan, cover with the cast iron dome (peka). Heap glowing coals over and around the bell. Cook undisturbed for 2–3 hours. The result - incomparably tender, smoky chicken - cannot be replicated by any other method.
In the app
Cooking the way it should feel
One step on screen, a timer that keeps going, and clear progress until the dish is done.
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