- Level: Easy
- Total: 35 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 500
- Total Fat
- 22 g
- Saturated Fat
- 6 g
- Carbohydrates
- 60 g
- Dietary Fiber
- 6 g
- Sugar
- 13 g
- Protein
- 18 g
- Cholesterol
- 46 mg
- Sodium
- 599 mg
If you are from Cleveland or Northeast Ohio and have never experienced Serbian-American Barberton fried chicken and “hot sauce,” you are either a transplant or are in a bad sitcom of suburban torture. I mean this is the city that invented it and it is an Ohio staple. This is my take on the most secret of all recipes.
- Level: Easy
- Total: 35 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 500
- Total Fat
- 22 g
- Saturated Fat
- 6 g
- Carbohydrates
- 60 g
- Dietary Fiber
- 6 g
- Sugar
- 13 g
- Protein
- 18 g
- Cholesterol
- 46 mg
- Sodium
- 599 mg
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- Prepare a grill for direct heat.
- Heat the olive oil in a non-reactive saucepan on the grill over medium-high heat. Add the celery, hot peppers, onion and a four-finger pinch of salt. Sweat until the vegetables begin to soften, 2 to 3 minutes. Then add the garlic and sweat for another minute. Add the canned tomatoes, chicken stock, rice, Calabrian chiles and sugar and bring to a simmer, then move to offset heat to maintain a low simmer for 15 to 20 minutes or until the rice is tender. It should be soupy; if it’s a little tight, add additional stock or even some tomato juice.
Cook’s Note
If you can’t find Hungarian hots, you can use jalapeños or habaneros. If you go with a base recipe with Hungarian hots and want to jack up the heat, add your favorite hottest hot sauce.
