This one-pot vegetable bulgur with chicken is filled with flavour! It includes bulgur wheat, peas, carrots, sweetcorn and chicken thighs. Serve as dinner or lunch.
First of all, this dish is so easy to make! One pan dinner = less clean up! And more time to spend with family and friends.
Facts about Bulgur Wheat?
- Bulgur wheat is a popular ingredient used in the middle east.
- It is easy to make. To make plain bulgur wheat cook bulgur wheat with water andadd a pinch of salt or follow the instructions on the packaging.
- Bulgur wheat is similar to couscous and quinoa.
- It is rich in nutrients. It contains vitamins, minerals and fiber.
- Bulgur wheat is great for weight loss and weight management
Ingredients Used to Make One-Pot Vegetable Bulgur with Chicken
For this recipe you will need:
- Bulgur wheat
- Onions for flavour
- Mixed vegetables (peas, carrots and sweetcorn) to add some freshness
- Chicken stock gives the rice a delicious chicken flavour
- Seasoning (curry powder, chicken stock cube, thyme, salt and pepper) to enhance the flavor of all of the ingredients
- Vegetable oil
How I Cook One-Pot Vegetable Bulgur with Chicken
- First, add the chicken thighs to a large bowl, along with 1 teaspoon vegetable oil, salt to taste, pepper to taste, 1 tsp of garlic powder and oregano. Marinade the chicken for 30 minutes (if you have time).
- Meanwhile, preheat oven to 180°C. In a large skillet over medium-high heat, sear the chicken thighs until brown, then transfer to a plate. Add 1 teaspoon of oil to the pan and sauté the onions. Pour in 1 a cup of chicken stock. Season the stock with, 1 chicken stock cubes (Knorr), 1-2 tsp of curry powder, 1 tsp of thyme, salt to taste, pepper to taste and stir. Bring the mixture to a boil and then leave to simmer for 5 minutes.
- Stir in the bulgur wheat, add 1-2 cups of water and simmer for 5-7 minutes (add more water if needed).
- Add 3/4-1 cup of mixed vegetables (carrots, peas and corn), stir and add chicken thighs to the pan and bake in the oven for 20-30 minutes or until the chicken is cooked through and the wheat grains are tender.
Can I Store Leftovers?
Yes! chicken thighs are actually a great dish for meal prep. You can make a big batch and enjoy it for lunch for the next three days!
Related Posts
- One-Pot Nigerian Fried Rice
- Nigerian Jollof Rice Recipe
- How to cook perfect bulgur wheat on the stove From The Mom 100
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One-Pot Vegetable Bulgur with Chicken
This one-pot vegetable bulgur with chicken is filled with flavour! It includes bulgur wheat, peas, carrots, sweetcorn and chicken thighs. Serve as dinner or lunch.
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Servings: 4 people
Ingredients
- 1 kg chicken thighs
- A splash of vegetable oil
- salt to taste
- paprika to taste
- 1/2 tbsp garlic powder
- 1-2 tsp lemon juice
- 1 tsp oregano and any other seasoning, optional
- To cook:
- 1 tsp oil
- 1 onion diced
- 1 cup of chicken stock
- salt to taste
- pepper to taste
- 200 g bulgur wheat
- 1-2 cups water
- 1 cup of frozen mixed vegetables
Instructions
- First, add the chicken thighs to a large bowl, along with 1 teaspoon vegetable oil, salt to taste, pepper to taste, 1 tsp of garlic powder and oregano. Marinade the chicken for 30 minutes (if you have time).
- Meanwhile, preheat oven to 180°C. In a large skillet over medium-high heat, sear the chicken thighs until brown, then transfer to a plate. Add 1 teaspoon of oil to the pan and sauté the onions. Pour in 1 a cup of chicken stock. Season the stock with 1 chicken stock cube (Knorr), 1-2 tsp of curry powder, 1 tsp of thyme, salt to taste, pepper to taste and stir. Bring the mixture to a boil and then leave to simmer for 5 minutes.
- Stir in the bulgur wheat, add 1-2 cups of water and simmer for 5-7 minutes (add more water if needed).
- Add 3/4-1 cup of mixed vegetables (carrots, peas and corn), stir and add chicken thighs to the pan and bake in the oven for 20-30 minutes or until the chicken is cooked through and the wheat grains are tender.
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