Rosa Cooking

Bulgur Pilav

Yesterday we took the chicken out of the freezer with the intention of making pilaf. This morning, of course, no rice. well, there is bulgur. In the end, it turned out to be bulgur pilaf, that is, stewed wheat semolina with chicken. And I have to say it turned out great. You'll like it. I buy this paprika paste in Turkish shops. It tastes great in pairs, but I don't know if we have that. If you don't try ajvar or tomato paste

Bulgur Pilav

Preparation steps

  • Fry finely chopped onion and bacon in oil. Add the chicken, fry on all sides.
  • Add two tablespoons of paprika paste. If you don’t have paprika paste put tomato paste. Although it tastes different. Drizzle with water, season and simmer gently until the chicken is tender
  • When the chicken is stewed, take it out of the pan, remove the bones, chop and return to the pan. Open and increase the heat so that the water evaporates
  • When the water evaporates, add a little butter or margarine and bulgur. Fry the bulgur for a few minutes, then transfer everything to a fireproof dish.
  • Drizzle the bulgur with warm water (or better yet chicken soup) and place in the oven at 200 degrees for 45 minutes. Enjoy.