Varna Style Braised Chicken Bulgarian Dish
Transport your taste buds to the shores of Bulgaria with this comforting and flavorful Varna Style Braised Chicken. This classic dish features tender, bone-in chicken thighs that are seared to golden perfection before simmering in a vibrant medley of tomatoes, sweet bell peppers, and aromatic spices like paprika, oregano, and thyme. Infused with the rich flavors of garlic, onions, and a luscious tomato-based sauce, this one-pot wonder is brought to life with a slow braise that melds every ingredient into a harmonious, savory masterpiece. Topped with a sprinkle of fresh parsley, this Bulgarian recipe is perfect for a hearty family meal, served alongside crusty bread or fluffy rice to soak up every drop of its irresistible sauce. Whether you're seeking an authentic taste of Bulgarian cuisine or a new comfort food favorite, this braised chicken dish is sure to satisfy!
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Recipe Information
Ingredients
- 8 pieces Chicken thighs (bone-in, skin-on)
- 3 tablespoons Olive oil
- 1 large Yellow onion, finely chopped
- 4 pieces Garlic cloves, minced
- 2 medium Red bell peppers, julienned
- 2 medium Green bell peppers, julienned
- 4 medium Tomatoes, diced
- 2 tablespoons Tomato paste
- 2 cups Chicken stock
- 2 teaspoons Paprika
- 1 teaspoon Dried oregano
- 1 teaspoon Dried thyme
- 2 pieces Bay leaves
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Season the chicken thighs generously with salt and ground black pepper on both sides.
In a large deep skillet or Dutch oven, heat the olive oil over medium-high heat.
Sear the chicken thighs skin-side down for 3-4 minutes until golden brown. Flip and cook for another 3 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, lower the heat to medium and add the chopped onion. Sauté for 3-4 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in the red and green bell peppers, cooking for 5 minutes until they begin to soften.
Add the diced tomatoes and tomato paste, stirring to combine and cook for another 2 minutes.
Sprinkle the paprika, oregano, and thyme over the vegetable mixture, mixing well to coat everything in the spices.
Pour in the chicken stock and add the bay leaves, then bring the mixture to a gentle simmer.
Return the seared chicken thighs to the skillet, nestling them into the sauce and vegetable mixture.
Cover the skillet with a lid, reduce the heat to low, and let the chicken braise for 40 minutes, occasionally spooning the sauce over the chicken.
Remove the bay leaves and check the seasoning, adjusting with additional salt and pepper if needed.
Garnish with fresh parsley and serve hot with crusty bread, rice, or boiled potatoes.
Nutrition Facts
Calories |
733 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.7 g | 65% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 43 mg | 14% | |
| Sodium | 2649 mg | 115% | |
| Total Carbohydrate | 42.6 g | 15% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 18.6 g | ||
| Protein | 33.1 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 178 mg | 14% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1178 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
