Chicken Kavarma
Tender chicken braised with onion, bell pepper, mushrooms, tomatoes and white wine, this hearty Bulgarian dish comes together with a rich, thick sauce.
Ingredients
- chicken fillet700 g
- onion2 pcs
- bell pepper2 pcs
- button mushrooms200 g
- tomato400 g
- dry white wine150 ml
- oil30 ml
- ground paprika1 tsp
- savory1 tsp
- dried thyme0.5 tsp
- salt1 to taste
- black pepper (ground)1 to taste
- parsley20 g
Instructions
Cut the chicken fillet into medium pieces, slice the onion into half-rings, cut the bell pepper into strips, slice the mushrooms, and finely chop the parsley. Purée the tomatoes with a blender.
Heat the oil in a wide skillet and sauté the chicken for 5–7 minutes until lightly browned. Transfer the meat to a clay pot or a heatproof baking dish.
In the same skillet, sauté the onion for 3 minutes, then add the bell pepper and mushrooms and cook for another 5–7 minutes until the vegetables soften slightly.
Pour in the dry white wine and let it simmer off for 2–3 minutes. Add the pureed tomatoes, paprika, savory, thyme, salt and black pepper. Stir and heat through for 3–4 minutes.
Pour the vegetable-tomato sauce over the chicken and stir to combine. Cover the dish with a lid or foil.
Bake the kavarma in an oven preheated to 200 °C for 30–35 minutes, then remove the lid or foil and bake for another 5 minutes to thicken the sauce.
Let the dish rest for 5 minutes, sprinkle with parsley, and serve hot.
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