Real Recipes From Real Home Cooks ®

bulgarian chicken

(1 rating)
Recipe by
Monica H
Michigan City, IN

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).

(1 rating)
yield 6 -8
prep time 10 Min
cook time 2 Hr 30 Min

Ingredients For bulgarian chicken

  • 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
  • 10
    white peppercorns, bruised
  • handful of parsley, finely chopped
  • salt to taste

How To Make bulgarian chicken

  • 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.