Bulgur pilaf with chicken breast
Description
The dish is prepared without unnecessary complications. To make bulgur pilaf with chicken breast, you don't necessarily need to use white fillet—you can also use thighs or drumsticks, just cut them into pieces beforehand and remove the bones. I highly recommend trying pilaf made not with rice but with bulgur; your idea of delicious pilaf might completely change. It's impossible not to fall in love with this dish from the very first bite! Bulgur absorbs all the fat, becomes very tender, and at the same time holds its shape well. You'll end up with a guaranteed fluffy pilaf, not a mushy porridge with meat! This is an excellent addition to your everyday or even festive menu. Serve the dish hot.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Heat a cauldron or a heavy-bottomed skillet with oil. Place the onion cut into feathers and the carrot cut into strips on the bottom.
- 3
Step 3
Sauté the vegetables until tender.
- 4
Step 4
Add the chicken fillet cut into pieces.
- 5
Step 5
Season everything with salt and add your favorite spices to taste. I'm using a spice mix for plov.
- 6
Step 6
Sauté everything together for a few minutes until the meat turns white.
- 7
Step 7
Add the rinsed bulgur.
- 8
Step 8
Mix.
- 9
Step 9
Insert into the center a head of garlic cleaned of the outer husk and pour in boiling water. The amount of water should be twice the amount of the grain. It is more convenient to measure both with the same measuring cup.
- 10
Step 10
Bring everything to a boil, then cover with a lid, reduce the heat to almost the lowest setting, and cook until all the liquid has evaporated and the bulgur becomes tender. Usually, 20–25 minutes is enough. The bulgur pilaf with chicken breast is ready. Just mix it well and serve.
- 11
Step 11
Can be served.