Bulgur Pilaf: A Palate-Tingling Delight with Chicken Broth!
“Yemek Keyfi Net,” the address for delicious meals, is adding festivity to your dining table with the recipe for Bulgur Pilaf! The unique harmony of bulgur with chicken broth meets the dance of tomatoes and spices. To make your dishes more special and delight your loved ones, be sure to try the Meyhane Pilaf recipe.
Ingredients
- 1 cup bulgur
- 2 pieces bone-in chicken thighs
- 1 medium-sized onion
- 2 tablespoons olive oil
- 50 grams butter
- 2 peppers
- 2 tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon red pepper flakes
- 1.5 cups chicken broth
Bulgur Pilaf Recipe
- Thoroughly rinse the bulgur using a sieve and let it soak in cold water for about 15 minutes. Then set it aside to drain in the sieve.
- Thoroughly wash the bone-in chicken thighs and place them in a pressure cooker. Add a whole onion and 4-5 black peppercorns. Pour enough water to cover the chicken and add a teaspoon of salt. Close the lid of the pressure cooker and cook over low heat until the pressure valve pops up, about 25 minutes. Once you obtain the chicken broth, set it aside.
- Dice the medium-sized onion into small pieces and heat olive oil and butter in a pan. Add the onions and sauté until they become translucent.
- Dice the peppers into small pieces and add them to the pan. After sautéing for a few more minutes, add the tomato paste. Continue to sauté until the tomato paste releases its aroma.
- Dice the tomatoes into cubes and add them to the pan. Continue sautéing for 4-5 more minutes. Add salt, freshly ground black pepper, and red pepper flakes.
- Add the bulgur to the pan and sauté for an additional 1-2 minutes.
- Pour 1.5 cups of the chicken broth you prepared in the pressure cooker over the bulgur and cover the pilaf. Cook over low heat, carefully monitoring the process.
- Separate the chicken thighs from the bones and place them on top of the cooked pilaf before serving.