bulgarian chicken
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).
prep time
10 Min
cook time
2 Hr 30 Min
method
---
yield
6-8 serving(s)
Ingredients
- 8 - chicken pieces (legs and thigh mix)
- 1/4 cup 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 cups chicken stock
- 1 - chile pepper, seeded and diced
- 2 - bay leaves
- 2 tablespoons paprika
- 10 - white peppercorns, bruised
- - handful of parsley, finely chopped
- - salt to taste
How To Make bulgarian chicken
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Step 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.
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Step 2Add all remaining ingredients except for parsley. Stir well.
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Step 3Cover tightly and let cook over low - low / medium heat, stirring occasionally, until chicken is tender (about 2 hours).
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Step 4Turn off heat. Add parsley, mix, cover and let standd for 25-30 minutes before serving.
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Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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