This is a rustic Bulgarian chicken stew, the one that will make you wipe your plate clean with a chunk of bread.
6 chicken thighs, cut to 2-inch pieces salt and black pepper for seasoning 3-4 medium onions, diced
1/3 c oil, sunflower or canola
1 tbs sweet paprika
1 tbs Chubritza or Greek oregano
1 8-oz can of tomato sauce
2 tbs flour
4 c chicken broth or water
2 tbs chopped parsley
Season the chicken with salt and pepper and sautee in the oil until slightly browned. Put aside. In the same pan add the onions and cook until transparent, add the paprika and the chubritza. Stir in the tomato sauce. Sprinkle the flour, stir and blend. Mix in chicken broth gradually, stirring all the way. After it reaches a light boil, add the chicken. Cook on low to medium heat stirring gently occasionally. It will take about 30 minutes for the chicken to cook and for the sauce to thicken. You can adjust the amount of broth/water to make it thicker or thinner. Sprinkle parsley before serving.
Serves 6.