Bulgarian Katina Chicken with a Twist
Ingredients
- 2 chicken breasts or 4 chicken thighs
- 1 tablespoon olive oil
- 1 tin of tomatoes, drained
- 2 onions
- 1 yellow or orange pepper
- 180ml chicken stock
- 1 teaspoon paprika
- 1 tablespoon Bulgarian Sol mix
- 200g Jersey royal potatoes
- 40g grated cheddar
Preparation
Allow at least 2 hours cooking time and be patient, as it is worth it.
Fry the onions in the oil until soft.
Dice the chicken and add it to brown.
Add all remaining ingredients except potatoes and cheese, and bring to a boil.
Reduce heat, cover, and simmer for 2 hours, stirring every 20-30 minutes.
After 2 hours, quarter the potatoes and add them to the stew.
Cook for another 30 minutes; the potato starch will thicken the sauce.
Remove the lid, top with grated cheddar, let it melt, and then serve.
