Bulgur with chicken

Bulgur is a kind of wheat cereal common in the East. As a result of the processing of the cereal with steam and its crushing, a useful product is obtained which is quickly prepared. Bulgur goes well with different types of meat and vegetables and is often used as a side dish for meat snacks. But meat, vegetables can be cooked with him, getting a self-contained dish. Bulgur with chicken is among such foods, supplements in the form of vegetables or mushrooms will also be appropriate. There are so many recipes for this second dish that even the pickiest gourmet will be able to choose the right option.

Cooking Features

Both chicken and bulgur prepare quickly enough, and the beginning hostess will cope with it, if she considers the following recommendations.

Bulgur is better to choose medium grinding. The total cooking time is only 10-15 minutes. Coarse grits cook for 5 minutes longer.
It is not recommended to wash bulgur before cooking, but it can be fried. Roasting allows you to disinfect the product and at the same time reveal the characteristic nutty notes. Especially tasty and fragrant is bulgur, fried in the first stage of cooking in butter.
To prepare a bulgur with chicken, water or broth is used. Liquids usually take 2 times more than cereals, but if there are a lot of vegetables in the food, the amount of water or broth is often reduced.
Bulgur is cooked with chicken, cut into portions or in small pieces. You can use any part of the bird. The most juicy and fatty dish comes from chicken legs, the most dietary - from chicken breast fillet.
Most often, bulgur and chicken are cooked separately, then they are joined and heated together so that the products can be soaked in tastes and flavors. Sometimes dry cereal is added to roasted chicken, poured hot liquid and bring the dish to readiness.

Bulgur with chicken in a pan

Composition:

Bulgur - 0, 3 kg;
water - 0, 6 l;
onions - 100 g;
carrots - 100 g;
chicken breast fillet - 0, 35 kg;
refined vegetable oil - 40 ml;
butter - 30 g;
salt, fresh greens - to taste.

Method of preparation:

In a pan, melt butter, fry bulgur for 3-4 minutes until a peanut smell appears. Put the cereal in a bowl. Wash and dry the pan.
Free the onions from the peel, cut it into small cubes.
Scrape, wash carrots. Drain it with a napkin, cut into cubes the size of a pea.
Wash chicken fillet, cut it into small pieces, sprinkle with spices and salt, mix.
Heat the vegetable oil in a pan, fry the chicken until browned.
Add carrots and onions to the chicken. Fry everything on low heat, stirring occasionally with a spatula, for 10 minutes.
Transfer to bulgur chicken with vegetables, add salt and spices.
Boil water, pour the food into the pan.
Cover the pan with the lid and leave the food to simmer for 12-15 minutes.
Remove the pan from the heat, stir the contents. Leave the food to sweat under the lid for 10 minutes.

After the specified time, you can invite the household to the table. When serving dishes do not forget to sprinkle it with finely chopped greens.

Bulgur with chicken in a multicooker

Composition:

chicken wings - 0, 5 kg;
Bulgur - 0, 25 kg;
water - 0, 5 l;
refined vegetable oil - 40 ml;
carrots - 150 g;
onions - 150 g;
garlic - 2 cloves;
tomato paste - 40 ml;
salt, spices - to taste.

Method of preparation:

Wash the chicken wings, pat them dry, chop them into several pieces.
Peel carrots, chop grated with large holes.
Remove the onion from the onion, cut it into small cubes.
Cut the peeled garlic cloves into small pieces.
Boil the water.
Pour vegetable oil into the multicooker container, put chopped vegetables in it. Start the unit by selecting the “Hot” program. If your appliance does not have such a program, you can replace it with the Baking program.
Cook the vegetables in this program for 5 minutes.
Add chicken wings to vegetables. Cook them with vegetables for 5 minutes.
Add tomato paste to the products and stew them in it, without changing the cooking mode, 5 minutes.
Temporarily turn off the multicooker. To the fried foods, add bulgur, salt and spices. Fill all with hot water.
Start the slow cooker for half an hour by choosing a program designed for cooking cereals. Most often it is called “Porridge”, “Buckwheat”, “Rice” or “Pilaf”.

After the audible signal about the end of the program, the dish should be mixed and left for 10 minutes in the heating mode.

Bulgur with chicken in the oven

Composition:

chicken legs (tibia) - 0.5 kg;
Bulgur - 0, 2 kg;
water - 0, 4 l;
carrots - 100 g;
onions - 100 g;
sweet pepper - 150 g;
curry seasoning, salt - to taste;
refined vegetable oil - how much will go.

Method of preparation:

Wash chicken legs, dry with a kitchen towel. Spread them with curry and salt.
On a grill or plain frying pan, but with a thick bottom and a good non-stick coating, heat a small amount of vegetable oil. Put the chicken legs in the pan and brown them well on all sides, put in a plate.
Wash vegetables. Let them dry.
Extract the seeds from the pepper, cut the flesh into small squares.
Peel and chop the carrot grated with large holes.
Remove the husks from the bulb. Cut the vegetable into small pieces.
In a clean pan, heat a new batch of vegetable oil, fry onions and carrots until the onions are golden.
Add pepper to onions, fry vegetables together for 5 minutes. Add to them the bulgur and fry them together for 2-3 minutes.
Put vegetables with bulgur in a baking dish, salt and season to taste. Fill with hot water. Spread the chicken drumsticks on top.
Heat oven to 200 degrees. Send it a form with products. Cook the food for 30 minutes.

After the indicated time, the form can be removed from the oven, spread out chicken drumsticks and bulgur on plates, serve the food to the table. It looks appetizing, the taste will not disappoint you either.

Bulgur with chicken and vegetables

Composition:

Bulgur - 0, 25 kg;
water or broth - 0, 5 l;
chicken breast - 0, 5 kg;
zucchini - 0, 2 kg;
garlic - 3 cloves;
sweet pepper - 0, 2 kg;
carrots - 100 g;
onions - 100 g;
butter - 40 g;
olive oil - 80 ml;
salt, seasonings, fresh herbs - to taste.

Method of preparation:

Wash vegetables. Wait until they dry out.
Zucchini cut into small cubes. If the vegetable is ripe, do not be lazy to first peel it and extract the pulp from the seeds.
Crush the garlic cloves with the flat side of a knife, then chop finely.
Remove seeds from pepper. Pulp cut into squares measuring about 1 cm.
Cut the peeled carrots into small cubes or strips.
Peel the onions and cut them into small pieces.
Wash and towel chicken breast. Remove from her skin, separate the meat from the bones. Cut the fillet into small cubes, sprinkle with spices.
At the bottom of a small saucepan, melt the butter, add a spoonful of vegetable to it. Pour bulgur into the pan and fry it for 2-3 minutes.
Pour hot cereal over the rump and simmer until cooked. Remove from heat.
Heat the remaining butter in a deep frying pan, fry the onion and garlic until the garlic smell appears.
Add carrots and peppers. Cook the vegetables together for 5 minutes.
Add pieces of chicken fillet to vegetables. Continue cooking for 10-15 minutes, stirring the food with a spatula.
Put the bulgur in the pan with the other products, mix.
Sweat the food on low heat for 3-4 minutes. Add chopped greens, mix.

Chicken cooked with bulgur and vegetables is a complete dish that does not need any additions. It goes juicy and fragrant. It is difficult to find a person who can refuse him.

Bulgur with chicken and mushrooms

Composition:

Bulgur - 0, 2 kg;
fresh champignons - 0, 3 kg;
water - 0, 4 l;
chicken fillet - 0, 2 kg;
butter - 100 g;
salt, seasonings - to taste.

Method of preparation:

In a saucepan, melt 40 g of butter, fry the bulgur in it until a nutty smell appears.
Add hot water to the pan with bulgur and simmer it for 15 minutes.
Wash mushrooms, blot with a napkin, cut into plates.
Cut the chicken fillets into small pieces.
In a clean skillet, melt 40 g of butter and fry in it until cooked chicken is cooked.
Remove the chicken from the heat, add the remaining oil to the pan, put the mushrooms in it.
Fry the champignons until the liquid that has evolved from them is almost completely evaporated from the pan.
Transfer the mushrooms and chicken to the pan with the bulgur. Add seasoning and salt. Stir.
Hold the dish on low heat for about 5 minutes so that all the products have time to warm up and exchange flavors and aromas.

This variation of chicken and bulgur dishes will appeal to mushroom lovers. The food is prepared simply, but has a seductive aroma, against which it is difficult to resist.

Bulgur with chicken can be prepared according to different recipes, and to taste these dishes will be different. Any picky gourmet will find acceptable among a variety of options.