Classic Chicken with Eggplant (Пиле с патладжани)
Традиционно ястие · Bulgarian
A traditional Bulgarian dish featuring tender chicken pieces simmered with eggplant, tomatoes, onions, and peppers in a rich, savory sauce. This hearty and flavorful meal is a staple in Bulgarian home cooking.
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Съставки
- Chicken thighs, boneless, skinless500g
- Eggplant1 large
- Tomatoes, ripe400g
- Onion, yellow1 large
- Red bell pepper1
- Garlic3 cloves
- Vegetable oil3 tbsp
- Tomato paste1 tbsp
- Paprika, sweet1 tsp
- Saltto taste
- Black pepperto taste
- Water100ml
- Fresh parsley, chopped2 tbsp
Стъпки
- 1
Cut chicken thighs into bite-sized pieces. Season with salt and pepper.
- 2
Peel and dice the eggplant. Salt it and let it sit for 20 minutes to draw out bitterness, then rinse and pat dry.
- 3
Dice the onion and red bell pepper. Mince the garlic.
- 4
Dice the tomatoes or use canned diced tomatoes.
- 5
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the chicken pieces on all sides. Remove chicken and set aside.
- 6
Add the diced onion and bell pepper to the pot. Sauté until softened, about 5-7 minutes.
- 7
Add the eggplant and minced garlic. Cook for another 5 minutes, stirring occasionally.
- 8
Stir in the tomato paste and paprika. Cook for 1 minute until fragrant.
- 9
Return the chicken to the pot. Add the diced tomatoes and water. Season with salt and pepper.
- 10
Bring to a simmer, then reduce heat to low, cover, and cook for 45-60 minutes, or until chicken is cooked through and eggplant is tender.
- 11
Stir in fresh parsley before serving.
