Bulgarian Chicken

Monica H

By
@MonisiaH

Its more about the method than the ingredients. Use a dutch oven on the stovetop and cook it slow, but not so slow as to mimic a crockpot.
I do like to turn up the heat in the beginning to crisp up the chicken, but you don't have to!
Also, I love to add more paprika and sometimes throw in a jalapeno whole (discard at end of cooking).


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Comments:

Serves:

6-8

Prep:

10 Min

Cook:

2 Hr 30 Min

Ingredients

8
chicken pieces (legs and thigh mix)
1/4 c
olive oil
7
tomatos, diced
2
garlic cloves, smashed
3
yellow onions, diced
1/2
green bell pepper, sliced into strips
1/2
red bell pepper, sliced into strips
1 1/2 c
chicken stock
1
chile pepper, seeded and diced
2
bay leaves
2 Tbsp
paprika
10
white peppercorns, bruised
handful of parsley, finely chopped
salt to taste

Directions Step-By-Step

1
In dutch oven on stovetop, heat up olive oil. (If you have a thick one, use vegetable oil because it has a higher tolerance of temperature... won't burn out as quick as olive oil). Brown chicken lightly.
2
Add all remaining ingredients except for parsley. Stir well.
3
Cover tightly and let cook over low - low / medium heat, stirring occasionally, until chicken is tender (about 2 hours).
4
Turn off heat. Add parsley, mix, cover and let standd for 25-30 minutes before serving.
5
** Sauce will not be thick. If you want a thicker sauce, during last 5 minutes of cooking, mix 1-2 Tbs cornstarch or flour in separate bowl along with a few ladels of hot broth from pot. Mix away all lumps and add mixture back to pot.

About this Recipe

Course/Dish: Chicken
Other Tag: For Kids