Traditional Bulgarian Chicken with Sour Cabbage (Pilesh s Kiselo Zele)
Традиционно ястие · Bulgarian
A hearty and flavorful Bulgarian classic where tender chicken pieces are slow-cooked with tangy fermented sour cabbage, onions, and aromatic spices. This dish is a staple during colder months, offering a comforting and deeply satisfying meal.
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Съставки
- Chicken thighs1 kg
- Sour cabbage (whole head)1 kg
- Onions2 large
- Carrot1 large
- Sweet paprika2 tbsp
- Hot paprika (optional)1 tsp
- Black pepper1 tsp
- Saltto taste
- Vegetable oil or lard3 tbsp
- Water or chicken broth200 ml
Стъпки
- 1
Separate the leaves of the sour cabbage. Remove the tough core and finely shred the leaves. If the cabbage is very salty, rinse it briefly under cold water.
- 2
Cut the chicken thighs into large pieces. Season with salt and black pepper.
- 3
Peel and finely chop the onions. Peel and grate the carrot.
- 4
In a large, heavy-bottomed pot or Dutch oven, heat the oil or lard over medium heat. Add the chopped onions and sauté until softened and translucent, about 5-7 minutes.
- 5
Add the grated carrot and cook for another 3-5 minutes until slightly tender.
- 6
Stir in the sweet paprika and hot paprika (if using). Cook for 30 seconds, stirring constantly, until fragrant. Be careful not to burn the paprika.
- 7
Add the shredded sour cabbage to the pot. Stir well to combine with the onions, carrot, and spices.
- 8
Place the seasoned chicken pieces on top of the cabbage mixture.
- 9
Pour in the water or chicken broth. Season with salt and pepper to taste, keeping in mind the saltiness of the cabbage.
- 10
Bring the mixture to a simmer, then cover the pot tightly. Reduce the heat to low and let it simmer gently for at least 2 to 2.5 hours, or until the chicken is very tender and the cabbage is soft and flavorful. Stir occasionally.
- 11
Adjust seasoning if necessary. Serve hot, directly from the pot or plated.
