Bulgur with chicken and potato stew - recipe

As we've been incorporating less rice into our meals, I've found myself turning to bulgur more often. It's been a hit with the family—tasty and satisfying, and it pairs well with nearly any stew. This time, I opted for a simple chicken and potato stew, using up ingredients from my pantry and freezer before our next big grocery trip.

I always worry about whether the kids will enjoy new dishes, but thankfully, they've been pleasantly surprised each time. Their hearty appetites and willingness to try new foods make me feel like a lucky mom.

Ingredients:

2 chicken breasts

3 potatoes

2 onions

1 bell pepper

half a zucchini

fresh parsley

paprika, curry, 7-spice mix powder

1 vegetable stock

salt and pepper

2-3 tbsp tomato pure

Method:

1. Dice the chicken in 1 cm pieces and add to a deep pan with few tbsp of oil. Add rest of the vegetables and add the spices. Mix and let everything fry on high heat for 5 mins. Add 1 cup water and lower the heat. Add the tomato pure and let simmer for a good 30 min. Taste it and season if necessary.

2. Cook the bulgur according to package instructions. Typically, I heat a pot with a few spoons of oil and salt, then add 1 cup of bulgur. After mixing well, I pour in 1 1/4 cups of boiling water along with the vegetable stock cube. Lower the heat to low and let it simmer for 20 minutes. Fluff the bulgur with a fork once done.

Serve the stew and bulgur together, accompanied by a tangy green salad for a complete and satisfying meal.

3. Once the stew and bulgur is done, serve them together with a nice tangy green salad.

Enjoy!