I love this recipe – it is really easy, leaves minimum washing up and is really warming on a winters night.
enough skinless chicken for the number of people you are cooking for – I use thighs if I am cooking for up to 4 people in a flattish pan or diced chicken breast in a deeper pan if I am cooking for a larger number.
1 large onion (peeled and diced)
2 large tomatoes. (Washed and finely chopped)
4 cloves of garlic (peeled and crushed)
knorr chicken stock cube
1 large hot green chilli (washed, sliced in half length wise and finely sliced)
1 medium red sweet pepper (washed, cut into quarters and sliced).
salt, pepper and a generous tablespoon of tomato puree
100g bulgur per person
In a deep frying pan or a very large shallow pan. I use my paella pan.
Fry the onions and garlic in olive oil until the onions start to look clear. Add the chicken…with the thighs…seal on both sides with diced breast keep stirring until it is white on the outside.
Add the chilli and peppers, a sprinkle of salt and pepper and the whole knorr stock cube. Pour in about 200 m&s of boiling water and stir until the stock cube has dissolved and been dispersed throughout the pan. Add the tomato purée. Mix until it has melted into the liquid which will start to look quite red. Bring to the boil.
Once the liquid is boiling sprinkle in your raw Bulger. Add enough extra boiling water to just cover it. Turn down to simmer, put the lid on and leave it for 5-10 minutes. Check the liquid level. Add a bit more hot water to again just cover the Bulger. Leave to simmer for another 10 minutes and taste the Bulger. If it is cooked keep moving it with a spatula to stop it sticking. The trick is to get all the liquid to disappear without burning the Bulger. If it’s not quite cooked add a bit more water and cook for another 5 minutes.
You will end up with a beautiful colourful dish. I serve with raw onion and a salad with garlic or plain crusty bread.