Bulgarian Chicken
By
Monica H
@MonisiaH
1
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).
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).
Ingredients
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8chicken pieces (legs and thigh mix)
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1/4 colive oil
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7tomatos, diced
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2garlic cloves, smashed
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3yellow onions, diced
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1/2green bell pepper, sliced into strips
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1/2red bell pepper, sliced into strips
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1 1/2 cchicken stock
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1chile pepper, seeded and diced
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2bay leaves
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2 Tbsppaprika
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10white peppercorns, bruised
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·handful of parsley, finely chopped
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·salt to taste
How to Make Bulgarian Chicken
- 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.
- Add all remaining ingredients except for parsley. Stir well.
- Cover tightly and let cook over low - low / medium heat, stirring occasionally, until chicken is tender (about 2 hours).
- Turn off heat. Add parsley, mix, cover and let standd for 25-30 minutes before serving.
- ** 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.
