Chicken Bulgur Pilav Recipe
When people think of chicken pilav, it’s almost always rice pilav that comes to mind. Although chicken and rice pilav is more well-known, chicken bulgur pilav is equally as delicious. What’s more, it’s even healthier than rice pilav. Plus, knowing it’s a healthier option makes you feel less guilty while enjoying it.
Unfortunately, when I think of chicken pilav, rice pilav is still the first thing that comes to mind. Perhaps from family influence or societal habit, I just can’t shake the bias that rice pilav is better than bulgur pilav. Yet, I really love bulgur pilav. It’s one of those small, personal battles I’m working on for self-improvement. I aim to let go of my irrational love for white rice before I turn forty.
Menu Recommendation
To get back to the main point... Chicken bulgur pilav is one of my favorite dishes because it serves as both a main course and a pilav. Paired with just a yogurt drink or a simple salad like a shepherd's salad, it makes for a perfect meal. For larger families, a simple starter like lentil soup could be a good addition. And if you feel it’s not quite enough, you could also prepare a vegetable side dish.
Chicken bulgur pilav is prepared in almost the same way as rice pilav. Keeping boiled chickpeas in the freezer makes recipes like this so much easier. If you don’t have this habit, canned chickpeas can be a convenient alternative. I only use paprika and bay leaf as spices because I prefer not to overwhelm Turkish dishes with too many spices. If I do add spices, I often add them at the table, like red pepper flakes or black pepper. You can also adjust the spices according to your own taste.
Enjoy...
Ingredients
- 1 cup coarse bulgur,
- 1/2 chicken breast,
- 4 tablespoons olive oil,
- 1 cup boiled chickpeas,
- 1 bay leaf,
- 1 teaspoon sweet paprika,
- Salt,
- 2.5 cups boiling water.
Instructions:
- Dice the chicken breast into small cubes,
- Heat the olive oil in a large pan, add the chicken, and sauté until browned in places,
- Add the paprika and stir well,
- Add the washed and drained bulgur, and mix thoroughly,
- Add the water and bay leaf, stir, cover, and cook until there’s just a little water left,
- Stir in the chickpeas and continue cooking until all the water is absorbed,
- Let it rest for 15 minutes before serving.
Bon appétit!