1 whole chicken or chicken legs 3-4
250 g mushrooms mushrooms
2 large fleshy peppers
4 cloves garlic
500 g bulgur
3 tbsp dry deli or vegetable broth another of your choice
50 ml sunflower oil
50 g butter
Photo added on
Chicken cut into portions, if used only hams are divided into upper and lower part. Mushrooms, peppers, onions and garlic are cut into strips. In a saucepan heat the oil and the butter, and sauté them in the onion and garlic. Pour a portion chicken and fry until nice soot. Make up water enough to cover them, put the broth, black pepper and cayenne pepper. Kotlonat reducing meat and simmer until almost full mode. Put them mushrooms and peppers, and the dish is left to simmer for about 10 minutes - to full readiness of meat. Pour the bulgur and make 1 liter of boiling water. Cook for about 1 minute kotlonat off, but the dish is left on the hot plate until the bulgur absorb all the liquid - about 20 minutes. The same dish instead cook with mushrooms and peppers - with spinach. The amount is based on what I have around 200-300 g Put it all and washed together with the bulgur, where the meat is fully cooked, boil one minute, turn off the heat and leave it on the plate. When spinach, the dish suits and mint.
I love bulgur and the next meal will be. Bravo for the recipe.
A shot made'll speak ,, come and eat me
Who wants it more juicy and wants to dips can put more water and therefore more spices. We like it as current because groats not eat bread. Flower to put your photos, dear :) Bon appetite :)