Bulgur with chicken and vegetables in a frying pan

A quick hearty dish that combines cereals and meat. I tried bulgur for the first time. Personally, I liked the cereal itself, and the flavor combination that turned out in this recipe. The cooking process is simple and fast. The dish is inexpensive, affordable. The result is gorgeous. The dish turns out to be nutritious and fragrant.

Maria

Recipe author

Bulgur with chicken and vegetables in a frying pan

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Composition / ingredients

servings:

Chicken fillet

300

Bulgur

180

Bell pepper

Carrots

Vegetable oil

Spices dry (for pilaf)

0.5

Ground black pepper

to taste

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 38 % 14 g

Fats 16 % 6 g

Carbohydrates 46 % 17 g

188 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h

Step 1:
How to make bulgur with chicken and vegetables in a frying pan? Prepare the necessary ingredients. To prepare this dish, it is better to take coarse-grained bulgur. How to buy bulgur correctly? Be sure to inspect the packaging. It should be intact, without damage and signs of moisture. If the packaging is transparent, inspect the contents. The seeds should be clean, without impurities, bright yellow and crumbly.
Step 2:
Rinse the bulgur well. Put the grits in a saucepan, pour 400 ml of filtered hot water. Add a pinch of salt and simmer for about 15 minutes after boiling, until the grits absorb all the liquid and become soft. If the liquid has evaporated and the bulgur has not yet boiled, add a little boiling water. It is even better to pour grits, pre-cooked chicken or vegetable broth. For flavor, you can put 2-3 peeled garlic cloves.
Step 3:
Wash the bell pepper, cut in half, peel from the seeds, cut into small pieces. Wash the carrots thoroughly, peel and cut into thin slices.
Step 4:
Wash the chicken fillet, dry it with paper towels. Cut it into small pieces.
Step 5:
Pour vegetable oil into the pan, heat it well. Fry the carrots for 2-3 minutes, stirring.
Step 6:
Add the bell pepper to the carrots and fry, stirring, for 3 minutes.
Step 7:
Put the finished bulgur on a sieve and let the water drain.
Step 8:
Then add the chicken fillet to the pan. Fry everything together for 15 minutes, stirring, until the meat turns white. On the contrary, you can first fry chicken meat with spices until ready and only then add chopped vegetables to it.
Step 9:
Put the finished bulgur in the pan. Add salt and pepper, add ready-made spices for pilaf and mix. Or use your favorite seasonings to your liking, for example, paprika, curry, dried garlic (1 tsp each), ready-made spices for chicken or pilaf. If desired, sprinkle the dish with chopped herbs (parsley, dill) before serving.

Wash the meat, be sure to dry it with a paper towel, otherwise excessive moisture will not allow it to fry - it will stew.

Root vegetables are best washed with a brush or a hard sponge under running water.

Chicken can be replaced with turkey or any other type of meat at your request. But keep in mind that in this case, the cooking time and calorie content of the dish will change.

If you use ready-made spice mixes, be sure to read the composition on the package. Often, salt is already present in such mixtures, take this into account, otherwise you risk over-salting the dish.

Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.

To check whether the oil has warmed up well enough in the pan, you can do it in a simple way. Lower a wooden spatula into it. If bubbles have gathered around it, then you can start the frying process.

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).