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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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Course: Main Course
Prep Time: 5 minutes
Cook Time: 40 minutes
Servings: 4 people


  • 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


  • 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.