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Print Recipe
Bulgur with Chicken Recipe
This recipe came to me spontaneously. Initially, I planned to cook pilaf, but I found that there was very little rice. I didn't want to go to the store and decided to "make" ala-pilaf from Bulgur. The result pleased me.
Cook Time 40 minutes
Servings
Ingredients
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. To begin with, we wash, clean, if necessary, all the ingredients.Cut the chicken fillet into strips and "marinate" in 1 tablespoon of seasoning smoked ground paprika and 2-3 tablespoons of vegetable oil. Carrots are also cut into strips. Onion in half rings. Chop the dill greens, you can add a clove of garlic if desired (chop). Fry the onion and carrot together until the onion is transparent and the carrots are lightly browned. Separately fry the chicken fillet marinated in advance (for 30 minutes), add a little salt. The roasting time is according to your taste. I have 10-15 minutes.
    To begin with, we wash, clean, if necessary, all the ingredients.Cut the chicken fillet into strips and "marinate" in 1 tablespoon of seasoning smoked ground paprika and 2-3 tablespoons of vegetable oil.
Carrots are also cut into strips.
Onion in half rings.
Chop the dill greens, you can add a clove of garlic if desired (chop).
Fry the onion and carrot together until the onion is transparent and the carrots are lightly browned.
Separately fry the chicken fillet marinated in advance (for 30 minutes), add a little salt.
The roasting time is according to your taste. I have 10-15 minutes.
  2. About 3 minutes before the end of frying, add 1 tbsp of tomato paste. Next, we transfer the fried chicken to the cauldron /duck house/large frying pan with a thick bottom. Then we fill up the bulgur, add the fried onions and carrots, add water (about 300-400ml), add herbs, garlic, bay leaf. Do not mix. Add salt to taste. Simmer for 20-25 minutes on low heat. Then remove from the heat, mix, cover with a lid and leave for another 20 minutes to infuse. Bon appetit
    About 3 minutes before the end of frying, add 1 tbsp of tomato paste. Next, we transfer the fried chicken to the cauldron /duck house/large frying pan with a thick bottom.
Then we fill up the bulgur, add the fried onions and carrots, add water (about 300-400ml), add herbs, garlic, bay leaf. Do not mix. Add salt to taste. Simmer for 20-25 minutes on low heat. Then remove from the heat, mix, cover with a lid and leave for another 20 minutes to infuse.
Bon appetit

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