One-pot chicken bulgur pilaf

What you need

Ingredients

Measured for 4 servings.

• 600 gskinless chicken breast, diced
• 240 gcoarse bulgur, rinsed
• 1onion, finely diced
• 2green peppers, sliced
• 2ripe tomatoes, grated
• 1 tbspTomato Paste
• 1 tbspExtra Virgin Olive Oil
• 500 mllow-salt chicken stock

Make it

Method

1. 01

   Rinse the 240 g coarse bulgur in a sieve and drain well. Cut the 600 g chicken breast into even 2 cm pieces; finely dice the onion, slice the two green peppers and grate the two tomatoes. Use separate utensils for raw chicken and ready-to-eat ingredients.

2. 02

   Heat the measured 1 tbsp olive oil in a wide, lidded pot over medium heat. Soften the onion and peppers for about 5 minutes. Add the chicken pieces and stir for roughly 5 minutes until their outsides turn opaque. Stir in the 1 tbsp tomato paste for 1 minute, then the grated tomatoes for 2 minutes, scraping the pot base.

3. 03

   Add the drained bulgur and all 500 ml low-salt chicken stock. Stir once, bring to a gentle boil, cover and reduce to low heat. Simmer about 15 minutes, checking that the bulgur is tender and most liquid has been absorbed. If liquid remains, uncover briefly; if the pan dries before the bulgur softens, add a small splash of water.

4. 04

   Check a thick chicken piece with a clean thermometer: the centre must reach 74°C. If not, continue cooking covered and check again. Turn off the heat, leave the pot covered for 10 minutes, then fluff gently and divide into four equal portions.