Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Savory | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
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.
Category:Bulgarian Recipes
Category:Bulgarian Appetizers