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Chicken bulgur pilaf recipe

Chicken bulgur pilaf

Recipe By Hadias Cuisine


 1 chicken weighing about 1300 kg/ 2 lb. 14 oz
2 medium-sized onions, finely chopped
11/4 cups vermicelli, about 125 g./ 4 oz
2 cups coarse bulgur
½ cup canola oil
1 tablespoon butter
4 cups chicken broth
A generous amount of freshly grated black pepper
2 teaspoons salt, or to taste
A pinch of ground cinnamon to be added on top of the dish before serving, this is optional
For the chicken broth:
1 onion
1 cinnamon stick
3 cardamom pods
3 bay leaves


1. Clean the chicken, set in a pot and add enough water to cover it; place on high heat and spoon the sum out as it appears.  Once it reaches a boiling point, add the onion, cinnamon stick, cardamom pods and bay leaves.  Reduce temperature to low, cover the pot and simmer for two hours or until fully cooked and falling off the bone.

2. Strain the broth and transfer the chicken to a dish.  Debone and shred the chicken into large pieces.

3. Break the vermicelli into 2.5 cm/ 1 inch pieces, or use a brand where vermicelli is already cut into smaller pieces.

4. Heat the oil and butter in a large pot, add the chopped onions and saute until considerably tender; add the vermicelli and stir constantly to avoid burning, continue scraping and sautéing until the vermicelli turns to a golden brown color – it happens faster than expected, so keep your eye on the vermicelli!!

5. Add the bulgur and give a quick stir coating it with the oil, vermicelli and onions, and sautéing together for 30 seconds.

6. Stir in 4 ¼ cups of the strained chicken broth, add salt and black pepper and bring to a boil. Add the shredded chicken, give a quick stir, cover up and let it simmer for 25 minutes over very low heat allowing the flavors to cook beautifully together.

7. Fluff with a fork and serve the chicken bulgur pilaf alongside plain yogurt or even with  Middle Eastern salad!! Heavenly delicious!!

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