Entree: Bulgaria – Southern Culinary Region – Капама ➤ Kapama (Slow-baked mixed meat and rice casserole cooked in a sealed pot with cabbage and spices)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 2 hrs

Additional 15 min

Total 2 hrs 40 min

Ingredients

- 2 tbsp (30 ml) vegetable oil or lard
- 1 lb (454 g) pork shoulder, cut into 1-inch pieces
- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 8 oz (225 g) smoked pork sausage (such as kielbasa), sliced
- 4 oz (115 g) smoked bacon or pancetta, chopped
- 2 cups (370 g) long-grain rice, rinsed
- 3 cups (450 g) sauerkraut, drained and roughly chopped
- 1 large onion, about 8 oz (225 g), chopped
- 3 cloves (9 g) garlic, minced
- 1 cup (240 ml) dry white wine or additional broth
- 2 cups (480 ml) chicken broth or water
- 2 tsp (10 g) sweet paprika
- 1/2 tsp (1 g) caraway seeds, lightly crushed
- 2 bay leaves
- Salt and freshly ground black pepper to taste
- Fresh parsley for garnish (optional)

Instructions

1. Preheat the oven to 325°F (160°C). Pat the pork pieces and chicken thighs dry and season lightly with salt and pepper.
2. In a heavy Dutch oven or large ovenproof clay pot, heat the oil over medium-high heat. Brown the pork pieces in batches until well seared; remove and set aside. Brown the chicken thighs skin-side down until golden, then remove.
3. Add the chopped bacon to the pot and render for 2–3 minutes. Add the sliced smoked sausage and cook until it releases some fat. Remove a few browned pieces for garnish if desired.
4. Reduce heat to medium, add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic, paprika and crushed caraway seeds and cook 1 minute until fragrant.
5. Return the pork, chicken, and reserved sausages to the pot. Spread the drained sauerkraut evenly over and around the meats. Sprinkle the rinsed rice on top of the sauerkraut in an even layer.
6. Pour the white wine and chicken broth gently over the rice and sauerkraut so liquid distributes evenly without disturbing layers. Tuck in the bay leaves, adjust seasoning with salt and pepper.
7. Cover the pot tightly with its lid (seal with foil under lid for clay pots if needed) and transfer to the preheated oven. Bake 1 hour 45 minutes to 2 hours, until meats are tender and rice is cooked through. If the casserole looks dry, add a few tablespoons of hot water during baking.
8. Remove from oven and let rest 10–15 minutes before uncovering. Gently mix layers slightly to combine, garnish with chopped parsley and the reserved browned sausage pieces. Serve hot.