Chicken Bulgur Pilaf

Bulgur pilaf with chicken and chickpeas
Հաւով սիսեռով փիլաւ
برغل بالدجاج والحمص
6
servings
Vegan
Vegan
Chicken Bulgur Pilaf

Ingredients

  • 2 cups chickpea (parboiled)
  • 1 ½ cups white bulgur, coarse
  • 1 ½ or 2 tbsp tomato paste
  • ½  chicken (boiled and pulled)
  • ½ cup short vermicelli
  • ½ cup oil
  • 4 ½ or 5 cups chicken stock
  • Salt

Components

Chicken Stock

Ingredients

  • 1 whole Chicken (quartered, washed)
  • Water
  • Salt
  • Bay Leaf
If you only need stock and no chicken meat, you can replace the Whole Chicken with chicken bones or wing tips.

Preparation

In a large pot

  • Add the chicken to the pot full of water with the bay leaves and the salt. bring to a boil.
  • Remove the foam that rises on the top of the stock.

Let boil until the meat separates from the bones. (around 1 hour)

Let cool.

  • Separate the chicken meat from the stock.
  • Remove impurities from the stock by passing it through a sieve.
Chicken Stock
Chicken Stock
Tomato paste

Ingredients

  • Tomatoes
  • Sea salt

Preparation

  • Wash the tomatoes well
  • Sort them: keep the hard ones to prepare concasse, throw away the rotten ones, etc..
  • Remove the stems and any bruises or imperfections
  • Cut the tomatoes and throw them in a tomato churning machine
  • Add a handful of sea salt to the tomatoes as they are churned into a purée
  • Push the tomato purée through a sieve
  • Squeeze out all the juices and throw away the remaining seeds and skin

In a large shallow copper pot

  • Pour the pure tomato juice through a sieve into a large copper pot which is properly set on the fireplace
  • Monitor the fire and add the necessary wood to keep the heat consistent
  • Once the juice starts boiling and thickening, start stirring the pot to make sure the paste doesn't stick to the pot and get burned
  • Throw in a handful of sea salt
  • Once a while, clean the sides of the pot with a flexible spatula
  • After the mixture starts to thicken, taste to adjust the salt
  • Once the mixture thickens and resembles a paste, remove it from the heat

In clean dry jars

  • Instantly fill the canning jars with the hot tomato paste
  • Tap the jars to make sure all air comes out
  • Immediately, close the lids tight
Tomato paste
Tomato paste

Preparation

In a pot

  • Strain the chicken stock
  • Melt in the tomato paste and the salt

Let boil

  • Stir in the bulgur

Cook on low heat until the bulgur is tender and almost all of the water is absorbed

In a pan

  • Brown the vermicelli in the oil

In the pot

  • Add the browned vermicelli and the oil on the pilaf

Cook for another 5 minutes

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Chicken Bulgur Pilaf
Meals

Chicken Bulgur Pilaf

Bulgur pilaf with chicken and chickpeas

Ingredients

  • 2 cups chickpea (parboiled)
  • 1 ½ cups white bulgur, coarse
  • 1 ½ or 2 tbsp tomato paste
  • ½  chicken (boiled and pulled)
  • ½ cup short vermicelli
  • ½ cup oil
  • 4 ½ or 5 cups chicken stock
  • Salt

Preparation

In a pot

  • Strain the chicken stock
  • Melt in the tomato paste and the salt

Let boil

  • Stir in the bulgur

Cook on low heat until the bulgur is tender and almost all of the water is absorbed

In a pan

  • Brown the vermicelli in the oil

In the pot

  • Add the browned vermicelli and the oil on the pilaf

Cook for another 5 minutes

Serving

Let the pilaf rest for 15 minutes.

Fluff it with a fork and serve with more cooked chicken on top if you like.

We serve this dish with Jajekh, the Armenian variant of tzatziki.



URL: https://momsnotes.me/recipes/chicken-bulgur-pilaf
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