Name: Bulgarian Chicken Stew
Yield: 4
Cuisine: Bulgaria
Ingredients: 1.00 lb Chicken thighs; 2.00 cups Potatoes, peeled and diced; 2.00 tablespoons Olive oil; 1.00 cup Carrots, diced; 1.00 cup Onions, diced; 2.00 cloves Garlic, minced; 1.00 teaspoon Paprika; 1.00 teaspoon Oregano; 1.00 teaspoon Parsley; 1.00 cup Chicken broth; 1.00 tablespoon Lemon juice

Bulgarian Chicken Stew

A classic Bulgarian stew made with chicken, potatoes, and vegetables.

Preparation time: 15 Minutes

Cooking time: 45 Minutes

Total duration: 1 Minutes

Calories: 300, Total Fat: 10g, Saturated Fat: 2g, Cholesterol: 70mg, Sodium: 300mg, Carbohydrates: 25g, Fiber: 4g, Sugars: 2g, Protein: 25g

This classic Bulgarian stew is a hearty and comforting dish that can be served with rice, bread, or potatoes. It is made with chicken, potatoes, carrots, onions, and garlic, and is seasoned with a combination of paprika, oregano, and parsley. The dish is simmered until the chicken is cooked through and the potatoes are tender. The stew is finished with a splash of lemon juice, which adds a bright and tangy flavor.

Ingredients

1 lb Chicken thighs
2 cups Potatoes, peeled and diced
2 tablespoons Olive oil
1 cup Carrots, diced
1 cup Onions, diced
2 cloves Garlic, minced
1 teaspoon Paprika
1 teaspoon Oregano
1 teaspoon Parsley
1 cup Chicken broth
1 tablespoon Lemon juice

Chicken Potatoes vegetables stew Bulgarian Main Course
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short description

Heat olive oil in a large pot over medium-high heat.
Add the chicken and cook until golden brown, about 5 minutes.
Add the potatoes, carrots, onions, garlic, paprika, oregano, and parsley and cook for an additional 5 minutes.
Pour in the chicken broth and bring to a boil.
Reduce heat to low and simmer for 30 minutes.
Stir in the lemon juice and season to taste with salt and pepper.

detailed description

Heat 1 tablespoon of olive oil in a large pot over medium-high heat.
Add the chicken thighs and cook until golden brown, about 5 minutes.
Add the potatoes, carrots, onions, garlic, paprika, oregano, and parsley and cook for an additional 5 minutes, stirring occasionally.
Pour in the chicken broth and bring to a boil.
Reduce heat to low and simmer for 30 minutes, or until the chicken is cooked through and the potatoes are tender.
Stir in the lemon juice and season to taste with salt and pepper.
Serve hot with bread, rice, or potatoes.

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