СЕКРЕТНЫЙ рецепт булгура, который просят все!
Булгур с курицей – вкусный ужин за 30 минут! (Пошаговый рецепт)
Готовим булгур с курицей – блюдо для всей семьи. А главное готовится всего 30 минут.
Отличный вариант для обеда или ужина.
Ингредиенты:
– 2 стакана булгура
– 500 г куриных бедер (филе)
– 1 луковица
– 2 зубчика чеснока
– ½ зеленого острого перца
– 3 ч. л. зиры
– 0,5 ч. л. сушеного чеснок
– 0,5 ч. л. паприки
– соль, черный перец по вкусу
– 50 г сливочного масла
– 2–3 ст. л. растительного масла
Как приготовить:
Нарежьте куриное филе кусочками, обжарьте с луком до золотистого цвета.
Залейте водой, тушите 5 минут после закипания. Добавьте соль и специи.
На другой сковороде обжарьте булгур с растительным и сливочным маслом, добавьте чеснок и зиру.
Через 15–20 минут тушения курицы добавьте булгур, перемешайте, дождитесь, пока вода впитается. При необходимости долейте немного воды.
Дайте настояться 5 минут и подавайте!
✔ Подписывайтесь на канал и ставьте лайк, если рецепт понравился! У меня все про турецкую кухню, которая переплетается с украинской. Здесь вкусно и по-домашнему!
#идеидляужина #быстрыеужины #рецепты #turkishborsch
Hello everyone, today we will cook a very tasty and at the same time simple dish, we will cook bulgur with chicken, as you can see, we have few ingredients , but from this amount of ingredients you can cook a very tasty dinner if you follow some rules and secrets and methods for preparing this dish, we will also need 1 onion and a couple of cloves of garlic , and of course, the most important thing is spices that will give an unforgettable taste and aroma to our dish, well, let’s go cook, let’s start cooking by cleaning our chicken, I have a thigh fillet , and as we can see, sometimes there is excess fat here that I would not want to be in my dish, I will leave a little fat, and I clean off everything else that is excess, I also cut the fillet into small portioned pieces so that you can prick it with a fork, what other meat can you take for this recipe, I would still recommend taking such gray meat as chicken thigh fillet or beef, beef will be very tasty, here you can also take chicken fillet, well, maybe it will be a bit dry if you eat pork you can take pork I think it will be good with lamb too well I prepared my chicken I had 560g in total I think 60g was just gone and 500g of chicken remained which I will use next we will deal with onions and garlic onions need to be cut quite large and garlic also onions I cut into quarter rings if you can say so we put the onions in our bowl to make it easy to cut the garlic I think everyone knows this garlic needs to be crushed firstly it gives more of its taste and aroma secondly it is easier to cut we prepared the garlic prepared the onions prepared the chicken the next thing we will do we will fry our chicken we take a saucepan like this or any pan you have pour a little vegetable oil into the saucepan and send our chicken our task is to give our chicken a crust I will fry it well now the chicken now it is not necessary to bring it to readiness because it will still be stewing now in the chicken we send our onion picarisento mix in the meantime we are now preparing bulgur with you I take a glass of bulgur pour out a sieve and pour in another 1 glass of bulgur in total 2 glasses of bulgur 2 glasses of bulgur and rinse well under running cold water let’s check how our chicken is and our chicken is already very good it is a little browned in principle it is already ready almost ready what we are doing now we add a little garlic not all the garlic literally you can say half I add half of the garlic here and mix the garlic should not burn and pour water over our chicken you can take either cold or hot water hot water will just speed up the cooking you need to pour so that the water covers the chicken that’s about how much we reduce our heat cover with a lid and leave our chicken to boil and simmer slowly in the meantime we will deal with our bulgur take a frying pan turn on the fire, not a very high fire , add a little vegetable oil, I’m running out of it right now , and definitely butter, of course you can use margarine, but still butter, in my opinion, will be tastier, of course you can cook with 1 butter, but with the addition of butter is still better and we send our bulgur here we mix it with bulgur now we add the remaining garlic and mix well our bulgur should be well saturated with the aroma of garlic because garlic releases its essential oils when heated and when communicating, if I may say so, with oils, that is, with vegetable and vegetable and butter and as a couple of minutes we fry water to bulgur now we add the following spices in this recipe there will definitely be a spice kemyon we have it called cumin we really don’t spare cumin I added a good spoon with a slide and I’ll add a little more I’ll still add spices naturally to salt the meat we haven’t added any spices up to this point now we add only cumin to bulgur and so we mix Zera or kemyon and bulgur this is just an ideal combination bulgur becomes really sweet under sulfur try one day just even cook bulgur with butter and sprinkle it zero your bulgur will sparkle with new colors 2 minutes like this we wash and warm up the bulgur it is not necessary there until it crunches until some kind of this is enough and we turn off our bulgur our bulgur is ready to be friends with the chicken if you are in a hurry you can already add the bulgur to the chicken after the chicken has boiled if you are not in a hurry I advise you to wait a little and let our chicken stew let’s see how it is doing here how is our chicken and the chicken is doing well with us it is stewed but there are no spices here let’s start enriching our chicken with some flavors I will also add a little dried garlic you can just add more fresh I do not want to overdo it with fresh garlic so I added a little dried ground black pepper you can add it in principle all the spices to taste but you can add it here so well and sweet paprika too such a generous spoon and mix it all well and I almost forgot to add our cumin or kemyon here , not so much, a little bit, you can adjust the spices, you can try very carefully, first cook with spices, that is, add just a little bit of everything , and then next time adjust to your taste, you can also add chicken or carrots to your meat, this will be even better, unfortunately, I just ran out of carrots, so I won’t do without carrots this time, but carrots here won’t be superfluous either, let’s give our chicken, if we have time, to stew for 10-15 minutes, maybe 20, nothing terrible will happen to it, let it soak up the aromas and flavors of our spices, also while our chicken is stewing , I salt it, I salt it well so that as a result our broth is slightly oversalted, why because we will also add bulgur here and the bulgur will absorb the excess salt, so try it now at this stage so that your broth is well, well, so salted that it seems to you that you are slightly oversalted 15 minutes have passed since I salted the chicken and now I’m adding our bulgur at this stage you can add some spice you can add hot red pepper you can add fresh hot pepper I’ll add a little bit of fresh hot pepper my hot pepper I add the bulgur for the last time and stir it a little like this and I won’t touch the bulgur anymore I cover it with a lid and wait until all the moisture evaporates if the bulgur is not ready by this point you can add a little water now is the time to taste how you like the spices if some spices are missing you can add salt pepper or some other spices 10-15 minutes have passed and my bulgur is ready all the water has boiled away I added a little bit of water now I’ve tasted it it’s completely ready so I’m turning it off you can serve it with yogurt or sour cream you can serve it simply with a vegetable salad and it will be delicious either way but believe me even without anything you will eat and cook this bulgur more than once bon appetit to everyone