Chicken Kavarma
Chicken gives you protein without feeling too heavy, while tomatoes and sweet pepper make the sauce juicier without flour or sugar. Paprika and savory give the dish its characteristic Bulgarian flavor. This is a practical home-style hot meal that also works well for two or three planned servings.
Cut the chicken (900 g) into medium pieces. Slice the onion (240 g) into half-rings, cut the bell pepper (120 g) into strips, and dice the tomatoes (300 g).
Heat the olive oil (30 g) in a skillet and cook the chicken (900 g) for 6-7 minutes until lightly browned. Add the onion (240 g) and bell pepper (120 g), then cook for 6 more minutes until the vegetables begin to soften.
Add the tomatoes (300 g), paprika (3 g), savory (1 g), salt (5 g), and black pepper (2 g). Stir everything together, cover with a lid, and stew for 25-30 minutes over moderate heat until the chicken is tender and the sauce thickens.
Serve the kavarma hot. The sauce tastes even more integrated the next day, so it also works well as a make-ahead dish.
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