Dive into the rich flavors of the Balkans with this authentic Bulgarian Chicken Kavarma. This traditional slow-cooked stew combines succulent chicken breast with a colorful array of vegetables, all infused with a blend of classic Bulgarian spices. Cooked in a traditional clay pot, this dish promises a tender, flavorful experience perfect for warming the soul.
Ingredients
🍗 600g Chicken breast
🧂 1 teaspoon Salt
🧴 2 tablespoons Vegetable oil
🧅 2 medium Onions, chopped
🧄 3 cloves Garlic, sliced
🌶️ 3 small Bell peppers (red, green, yellow), chopped
🥬 1 Leek, sliced
🍄 200g Button mushrooms, whole
🍅 2 medium Tomatoes, sliced
🌶️ 2 Roasted green chilies
🌿 1 tablespoon Cumin
🌿 1 tablespoon Savory
🌿 1 tablespoon Oregano
🧂 1/2 tablespoon Bulgarian samardala spice salt
🌶️ 1/2 teaspoon Ground black pepper
🌿 Generous amount of Parsley, chopped
💧 Water as needed (to adjust consistency)
Instructions
1- Prepare the Chicken:
- Heat a generous amount of vegetable oil in a large stainless steel frying pan over medium heat.
- Add the chicken breasts to the hot pan and season with salt. Sauté for approximately 3 minutes per side, or until lightly browned.
- Transfer onto a ceramic plate and set aside.
2- Sauté Onions and Garlic:
- In the same pan, add chopped onions and sauté until softened and translucent, scraping any browned bits from the bottom.
- Stir in sliced garlic and sauté for 1 minute until fragrant.
3- Cook the Vegetables:
- Add chopped bell peppers and sauté until they begin to soften.
- Incorporate sliced leek and whole button mushrooms; continue to sauté until vegetables are slightly tender.
4- Combine Ingredients:
- Add sliced tomatoes and roasted green chilies, stirring to combine.
- Return the browned chicken and any accumulated juices to the pan with the vegetables.
5- Season and Mix:
- Season with cumin, savory, oregano, Bulgarian samardala spice salt, and ground black pepper.
- Mix thoroughly.
6- Transfer and Cook:
- Carefully transfer the entire mixture into a traditional terracotta clay kavarma pot.
- Cover the pot with its painted lid and place it in an unheated oven.
- Set the oven to 320°F (160°C) and cook for 1 hour.
7- Final Touches:
- After 1 hour, remove the pot, check consistency, and add water if necessary to achieve a stew-like texture.
- Stir in a generous amount of chopped parsley.
8- Serve:
- Cover and return to the oven for an additional 10 minutes.
- Serve hot and enjoy!
Prep Time: ~15 minutes
Cook Time: 1 hour 13 minutes
Total Time: ~1 hour 28 minutes
Servings: 4
Calories: ~300-350
Proteins: ~30g
Fats: ~10g
Carbohydrates: ~20g
Equipment:
- Frying pan (Stainless steel)
- Tongs (Metal)
- Plate (Ceramic)
- Wooden spoon
- Clay kavarma pot (Terracotta with painted lid)
- Oven
- Potholder/Oven mitt
Cooking Tips
- Sautéing the vegetables in the same pan after the chicken helps to build layers of flavor.
- Adjust spices to suit your taste preferences.
- Always start cooking a clay pot in an unheated oven to prevent cracking.
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Bulgarian Chicken Kavarma
