Bell pepper and chicken appetizer
8 servings
30 minutes
The appetizer of bell pepper and chicken is a harmony of flavors born in Bulgarian cuisine. Sweet pepper filled with tender chicken filling acquires a special texture thanks to nuts and eggs, while the sauce based on chicken broth adds depth to the taste. Initially, such appetizers appeared as a way to use seasonal products, turning them into a hearty and aromatic dish. The light acidity of vinegar highlights the rich flavor of the chicken, while herbs add freshness. This dish is perfect as a cold appetizer and pairs wonderfully with traditional Bulgarian side dishes. It is served with herbs that give the appetizer a festive look and complete the flavor.
1
Boil the chicken in advance, separate it from the bones after 40 minutes with onion and bay leaf, chop finely, fry in a pan until cooked in vegetable oil, and season with salt and pepper.
- Chicken: 500 g
- Onion: 5 piece
- Bay leaf: 2 pieces
- Vegetable oil: 3 tablespoons
- Salt: to taste
- Ground black pepper: to taste
2
Chop the onion finely.
- Onion: 5 piece
3
Fry chopped onion in vegetable oil until golden, then sprinkle with flour, mix and fry for another 2 minutes, after which pour in chicken broth and cook the sauce until thickened.
- Vegetable oil: 3 tablespoons
- Wheat flour: 2 tablespoons
- Chicken broth: 200 ml
4
Chop the walnuts.
- Walnuts: 200 g
5
Pass the garlic through a press.
- Garlic: 3 cloves
6
Chop the boiled eggs finely.
- Chicken egg: 2 pieces
7
Add eggs, walnuts, garlic, and vinegar to the cooled sauce, mix thoroughly, then season with salt and pepper.
- Chicken egg: 2 pieces
- Walnuts: 200 g
- Garlic: 3 cloves
- Apple cider vinegar: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
8
Add the prepared chicken meat to the sauce and mix. The filling for the pepper is ready; it should be thick enough not to spill.
- Chicken: 500 g
9
Finely chop the greens for serving the finished dish.
- Fresh herbs: 1 bunch
10
Fill the pre-cleaned and halved pepper with chicken filling.
- Bell pepper: 7 pieces
11
Serve the stuffed pepper sprinkled with greens.
- Fresh herbs: 1 bunch
