Difference between revisions of "Chicken Kavarma"
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== Description == | == Description == | ||
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* [[black pepper]] | * [[black pepper]] | ||
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# Remove bones and chop the [[Chicken]] meal to small pieces. | # Remove bones and chop the [[Chicken]] meal to small pieces. | ||
# Cut [[onion]]s to big pieces and fry it separately. | # Cut [[onion]]s to big pieces and fry it separately. | ||
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# Form it as balls and use as garnish for the kavarma. | # Form it as balls and use as garnish for the kavarma. | ||
| − | [[Category:Bulgarian | + | [[Category:Bulgarian cuisine]] |
| − | [[Category:Bulgarian | + | [[Category:Appetizer Recipes]] |
| + | [[Category:Bulgarian cuisine]] | ||
[[Category:Chicken Recipes]] | [[Category:Chicken Recipes]] | ||
[[Category:Green bell pepper Recipes]] | [[Category:Green bell pepper Recipes]] | ||
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[[Category:Rice Recipes]] | [[Category:Rice Recipes]] | ||
[[Category:Savory Recipes]] | [[Category:Savory Recipes]] | ||
[[Category:White wine Recipes]] | [[Category:White wine Recipes]] | ||
Latest revision as of 10:46, 15 July 2012
Description
Ingredients
- 4 Chicken thighs,
- 1-2 onions,
- 250 gr. rice,
- 1 glass of white wine (or water),
- 1-2 green pepper,
- 1-2 spoons Picantina spice,
- magdanoz (parsley),
- savory,
- salt,
- black pepper
Procedures
- Remove bones and chop the Chicken meal to small pieces.
- Cut onions to big pieces and fry it separately.
- Add cut ted savory.
- Mix everything and add green pepper (chop up to no so small pieces) and wine.
- Let it simmer at quiet "fire".
- The paddy must be boiled - add salt and oil in water.
- When is ready, filtrate and make it cool with cold water.
- Form it as balls and use as garnish for the kavarma.
