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.