Bulgarian Chicken

Monica H


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 vote

10 Min
2 Hr 30 Min


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

How to Make Bulgarian Chicken


  • 1In 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.
  • 2Add all remaining ingredients except for parsley. Stir well.
  • 3Cover tightly and let cook over low - low / medium heat, stirring occasionally, until chicken is tender (about 2 hours).
  • 4Turn 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.

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About Bulgarian Chicken

Course/Dish: Chicken
Other Tag: For Kids

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