Lunch
Hungarian Chicken Stew (Pörkölt) with Bulgur
4 servings · 45 minutes
370calories
40 gprotein
37 gcarbs
7 gfat
Per serving
Ingredients
For 4 servings
- 600 g chicken breast
- 200 g onion (2 medium)
- 10 g sunflower oil (1 tablespoon)
- 2 cloves garlic
- 120 g bell pepper (1 large)
- 100 g tomato (1)
- 600 g cooked bulgur (approx. 150 g dry)
- 150 g gherkin on the side
- 1 heaping tablespoon sweet Hungarian paprika, half teaspoon ground cumin, salt, pepper
Instructions
- Finely chop the onion and braise it in a pot with the oil over medium-low heat for 10 minutes, until completely soft, almost melting. If it starts to stick, splash in a little water. The pörkölt sauce is thickened by the melted onion, so don't rush this step.
- Add the crushed garlic and stir for half a minute. Remove from heat, sprinkle in the paprika and cumin, stir well, and pour in 1 dl of water.
- Return to heat, and add the diced bell pepper and tomato. Cover and simmer over low heat for 10 minutes until the pepper softens.
- Meanwhile, cut the chicken breast into 3 cm cubes and salt them. Put them in the pot, stir, and simmer covered over low heat for 12–15 minutes until the centers are white. Don't cook longer as the breast dries quickly. If the sauce is too thin, cook uncovered for the last 5 minutes.
- For the bulgur, bring 4.5 dl of salted water to a boil, sprinkle in the bulgur, cover, and cook over low heat for 12 minutes. Remove from heat, let stand covered for 5 minutes, then fluff with a fork.
- Taste the pörkölt, season with salt and pepper, and serve with the bulgur and gherkins on the side.
Also in the app
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