"CHICKEN AND BULGUR PILAF" IN ONE POT RECIPE - Easy And So Delicious
Music: Yemen Turkusu - Turkish Folk Song
Arrangement and piano: Elvan A. ULUCINAR
In this episode, I'd like to share with you an incredibly delicious recipe. I use bulgur and add 2 cups chicken stock into the pan, bulgur absorbs lots of water. You can also prepare this dish with rice or pasta, but make sure to reduce added stock to 1 - 1/2 cups. Also when chickens are nearly done, cook&drain pasta in salty boiling water, following the package directions. I give the other instructions during the video.
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INGREDIENTS (2-3 servings)
750 gr. (1.65 pounds) bone-in chicken thighs
1 cup bulgur (or rice or 1/2 packet pasta)
2 medium tomatoes and carrots
1 large onion
1 real tablespoonful tomato paste
1 bay leaf - 3 cloves garlic
Chopped parsley for garnishing
Ground cummin
Salt & pepper
Olive oil
DIRECTIONS
Remove bones from the chickens then rinse the bones and place in a big pan.
Cover with water, add 1 bay leaf, 1 tsp salt and a pinch of pepper.
Bring to a boil over medium heat, to prepare the chicken stock.
Meanwhile, rinse and pat dry the chickens.
Drizzle with olive oil and rub, making sure to cover well.
Sprinkle a pinch of cumin, salt and black pepper on top and rub them again.
Repeat the same for both sides, set aside.
Please make sure to wash your hands each time you touch raw meat!
Peel the onion and chop into cubes.
Peel the carrots, remove the stems of tomatoes, rinse.
Finely chop the carrots first, then tomatoes in a blender.
Rinse and drain bulgur (or rice) set aside.
When the stock comes to a boil, using a spoon skim off the foam.
Reduce heat and let simmer, leaving the lid slightly ajar.
Heat a large pan for 3-4 minutes, over medium high heat.
Place the chickens into the pan, skin side down.
Cook until golden brown, for about 4-5 minutes per side.
Check for doneness then carefully turn them.
Be very careful not to burn yourself from the splattering oil!
Transfer the chickens into a plate, reduce heat to medium low and let the pan cool.
Put the pan back on the fire, add the onions.
Sprinkle a pinch of salt and pepper and saute for about 5 minutes, stirring occasionally.
Add the carrots and cook another 3 minutes.
Add the garlic cloves.
Add the tomato paste and cook for about 1 minute, stirring constantly.
Then add tomatoes and mix well.
Scoop 1 cup chicken stock and add into the sauce.
Season to taste, you can also add hot paprika if desired.
Add the chickens into the sauce, cover and cook for about 15 minutes.
When the cooking time is up, add 1 more cup stock.
(Add 1/2 cup if using rice or pasta.)
Add bulgur (or rice) into sauce and mix gently.
If using pasta, just keep cooking the chickens.
Sprinkle a pinch of salt, mix again.
Cover and cook for about 15-20 or until cooked through, over the lowest possible setting.
In the meantime, you can prepare a delicious, easy soup with the remaining stock, if desired.
Remove the bones and bay leaf from the stock, turn off the heat.
Melt 1 real tablespoonful butter in a pan then add 1 tbsp flour and cook for 1-2 minutes stirring constantly.
Add 1 tbsp tomato paste and some sweet paprika, keep stirring.
Slowly add 1/2 cup water and beat well using a wire whisk.
Drain and add the stock into the soup pan, beat again.
You may add some hot water, if the remaining stock is less than 5-6 cups.
Season to taste.
Bring to a boil then add 1/2 cup any type of tiny pasta and a handful chopped parsley.
Simmer for 10-12 minutes, leaving the lid slightly ajar.
Stir occasionally, to prevent them sticking to the bottom of the pan.
Check for doneness then turn off heat.
There you have an easy, yummy and quick homemade soup :)
Check pilaf for doneness then turn off the heat.
Cover the pan with paper towels then the lid, let rest for about 10-15 minutes.
This might also be a good time to start cooking pasta, if using.
Mix the pilaf gently then place in a serving dish, arranging the chickens on top.
If using pasta remove chickens from the pan, add cooked&drained pasta into the sauce and mix well.
Then plate and place chickens on top.
Garnish with chopped parsley and serve hot.
This is one of best bulgur dishes I have ever eaten, along with delicious chicken!
If you enjoyed the video please subscribe to my channel, leave a like and share your comments below for more recipes.
