Main and Side
Yogurt-Marinated Chicken with Bulgur Pilaf
Chicken softened in yogurt with tomato bulgur pilaf: a proper home meal.
- Prep
- 15 min
- Cook
- 27 min
- Servings
- 4
Ingredients
How many servings?
- 600 g chicken breast
- 3 tbsp yogurt
- 3 tbsp olive oil
- 1 tsp sweet paprika
- 1½ tsp salt
- 1 pinch black pepper
- 1 tbsp butter
- 1 onion
- 1 green pepper
- 1 tbsp tomato paste
- 1½ cups (300 ml) bulgur wheat
- 3 cups (600 ml) water
Method
- Cut the chicken into cubes and mix with the yogurt, half of the olive oil, the paprika, half of the salt and the pepper; set aside.
- Chop the onion and pepper; melt the butter in a pot and cook them over medium heat for 3 minutes.
- Add the tomato paste and bulgur and stir for 1 minute.
- Add the water (hot) and the rest of the salt; once it boils, cook on low heat for 15 minutes until absorbed, then rest for 5 minutes.
- While the pilaf cooks, heat the remaining olive oil in a pan over medium-high heat. Cook the chicken for about 8–10 minutes, turning occasionally, until its internal temperature reaches 74°C.
- Serve the chicken with the pilaf.