Bulgur with Chicken and Vegetables in a Multicooker

1. 1 Chicken thighspack 900 g ≈ $3.81 140 g
2. 2 Bulgurpack 500 g ≈ $3.00 70 g
3. 3 Carrots≈ $1.50 per kg 50 g
4. 4 Onions≈ $1.60 per kg 40 g
5. 5 Bell peppers≈ $6.00 per kg 60 g
6. 6 Sunflower oil 8 ml
7. 7 Paprika 1 g
8. 8 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Preparation: wash the chicken¹ thighs, pat them dry, cut into 3–4 cm pieces; peel the onion⁴, carrot³ and pepper; the onion into half‑rings, the carrot into 1 cm cubes, the pepper into 1–2 cm strips.

2. Frying: on the Frying mode, brown the chicken¹ until golden brown about 8 minutes, stirring; then add the onion⁴ and fry another 5 minutes until soft when pierced.

3. Frying: add the carrot³ and pepper, fry 5 minutes until slightly soft and vibrant in color.

4. Adding bulgur² and spices: add the bulgur, salt to taste, sprinkle with paprika and mix well.

5. Adding water and simmering: pour in 150 ml water, mix, close the multicooker lid and select Pilaf/Grains mode for 30 minutes.

6. Resting to doneness: after the cycle ends, keep the dish covered for another 5 minutes to finish the bulgur² and absorb any remaining liquid.

7. Serving: open the lid, stir the dish, portion onto plates and serve; you can garnish with greens to taste.

In short

• In the planner this dish is cooked for two days: reheat on day two.
• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.