Cook Time | 120 minutes |
Servings |
Ingredients
- 800 gram Bulgarian peppers
- 500 gram Tomatoes
- 800 gram Chicken
- 1 bunch Parsley
- 3 tablespoons Vegetable oil
- 4 cloves garlic
- 1 tablespoon Vinegar wine
- Salt to taste
- Paprika sweet to taste
Ingredients
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Instructions
- We'll need chicken meat, you can take either chicken or ham, as I have. There are also two cooking options. The first is the chicken is simply boiled. The second-and it's more authentic for the village salamura, is the chicken you need to bake. But tasty is obtained in both cases. I had time and desire and so I rubbed the ham with salt, pepper, paprika, dry garlic and oil. Allow to marinate for about an hour and bake until tender.
- Finely chop the garlic and parsley and add to the soup. Vinegar is taken wine and added to taste, who adds a spoon, and who wants more acidity, then two. Let boil and cook all together for about 10 minutes. If you want a thicker version of the dish, then the baked legs are filled with tomato-pepper mass, add a little water and garlic and parsley are also added, everything is baked for about 25 minutes.
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