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Tavuk sote — chicken with peppers and bulgur

Why it worksFry the chicken first and the vegetables after, so both turn brown. If everything goes in at once, the water they release makes them stew.

Ingredients

• 450 g chicken thigh fillet
• 320 g bell pepper
• 150 g onions
• 300 g tomatoes
• 10 g garlic
• 30 g tomato purée
• 4 g paprika
• 25 ml olive oil
• 200 g bulgur wheat
• 1 stock cubes

Method

1. Put the bulgur in a pan with 400 ml of water and the stock cube. Bring it to the boil, put the lid on and cook on the lowest heat for 10 minutes. Turn off the heat and leave the lid on.
2. Cut the chicken into strips. Slice the onion and peppers. Chop the garlic and tomatoes.
3. Heat the olive oil in a large frying pan on high heat. Fry the chicken for 5 minutes, until brown and cooked through. Add the onion and peppers and cook for 5 more minutes.
4. Stir in the garlic, the tomato purée and the paprika for 1 minute. Add the tomatoes and cook for 5 minutes, until saucy. Taste, add salt and serve on the bulgur.

A portion: about 660 kcal · 40 g protein · 58 g carbs · 27 g fat