Bulgarian Kavarma Chicken with Peppers

Ingredients

• 10 oz chicken thigh, cubed
• 1 tbsp olive oil
• 1/2 small onion, sliced
• 1 red bell pepper, sliced
• 1 cup mushrooms, sliced
• 2 garlic cloves, minced
• 1 tsp sweet paprika
• 1/2 cup crushed tomatoes
• 1/2 cup chicken stock
• 1 tsp dried savory or oregano
• 2 tbsp chopped parsley
• Salt and black pepper
• Cooked rice or crusty bread, for serving

Steps

1. Brown chicken in oil until golden, then transfer to a plate.
2. Cook onion, pepper and mushrooms in the same skillet until soft and browned.
3. Add garlic, paprika and dried herbs for 30 seconds.
4. Add tomatoes and stock, return chicken, and simmer gently.
5. Cook until sauce thickens and chicken reaches 165F.
6. Season, sprinkle with parsley and serve with rice or bread.

Allergen note: Contains gluten. Check stock for allergens.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.