Traditional Bulgarian Chicken Lyutika

Chop ¹/₄ head Onions, mince 1 ³/₄ cloves Garlic, dice 130 gr Red tomatoes, slice 130 gr Roasted Peppers, finely slice 5 gr Chili peppers, and chop 5 gr Parsley.

Season 200 gr Boneless chicken thighs on both sides with ¹/₂ tsp Table salt and ¹/₄ tsp Black Pepper - Powder.

Heat ¹/₂ tbsp Sunflower oil in a deep skillet over medium-high heat, sear the seasoned chicken on both sides until golden brown, then transfer the meat to a plate.

Pour ¹/₂ tbsp Sunflower oil into the same skillet, add the chopped onions, and sauté for 4 to 5 minutes until soft.

Stir in the minced garlic and 1 tsp Red pepper powder, cooking for 30 seconds until fragrant.

Add the diced red tomatoes and simmer for 8 to 10 minutes until the liquid reduces into a thick sauce.

Stir the sliced roasted peppers and sliced chili peppers into the tomato sauce, then simmer for 5 minutes.

Return the seared chicken to the skillet, coat with the vegetable mixture, season with ¹/₂ tsp Table salt and ¹/₄ tsp Black Pepper - Powder, and simmer gently for 15 minutes until the chicken is fully cooked.

Remove the pan from the heat and sprinkle the chopped fresh parsley over the hot dish before serving.