One-Pot Chicken Tomato Bulgur Pilaf
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Prep Time10 mins.
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Cook Time30 mins.
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Serving6
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Ready In40 mins.
This One-Pot Chicken Tomato Bulgur Pilaf, known in Arabic as burghul bi banadoura ma djaj, is a protein-packed variation of my classic tomato bulgur pilaf. While the original version is completely vegan, this recipe includes chicken, making it a hearty, one-pot main dish. It can still be enjoyed with yogurt, either plain (the way I feed it to my kids) or as a yogurt salad, like my Lebanese cucumber and yogurt salad.
For a vegan option:
A Popular Middle Eastern Staple
Tomato bulgur pilaf is extremely popular in Lebanon and Turkey, thanks to its simplicity and affordability. At nearly every Turkish restaurant I’ve eaten at, this bulgur pilaf is served as a side alongside grilled meats. Adding chicken transforms it into a satisfying one-pot meal while keeping the flavors authentic and comforting.
What Is Bulgur?
If you’re not familiar with bulgur, it’s a whole grain that resembles quinoa. It’s healthier than white rice, containing more fiber and protein, is lower on the glycemic index, and provides a variety of vitamins and minerals.
What Type of Bulgur to Use
There are different types of bulgur, with the two main varieties being fine and coarse. Fine bulgur is used in dishes like tabbouleh and kibbeh because it can be eaten raw. This recipe requires coarse bulgur, which is meant for cooking.
In Middle Eastern grocery stores, bulgur is often labeled by number:
Both #2 and #3 work well for this recipe.
How to Make the Chicken Version
To make this chicken tomato bulgur pilaf, I start by sautéing the onion and tomato just as I do in my vegan tomato bulgur pilaf. I then add cubed chicken breast (about 1–1½ inches) and season it with salt, pepper, and garlic powder. Once the chicken is about 80% cooked, I stir in the tomato paste, followed by the bulgur and chicken broth instead of water for extra flavor.
Bulgur cooks fairly quickly. I use the same liquid ratio as I do for short-grain rice—for every 1 cup of bulgur, I use 1½ cups of liquid. It cooks in about 15 minutes over medium-low heat, absorbing all the flavor from the tomato, onion, and chicken.
STEP 1
Finely chop the onion and dice the tomato. Cut the chicken breast into 1–1½ inch cubes.
- Finely chop the onion and dice the tomato.
- Cut the chicken breast into 1–1½ inch cubes
STEP 2
In a medium saucepan, heat the olive oil over medium heat. Add the cubed chicken and season with salt, pepper, and garlic powder. Cook the chicken until it is about 80% cooked, stirring occasionally. This should take about 10-15 minutes.
Add the onion and sauté for 3–4 minutes until translucent.
Stir in the diced tomato and cook until softened, about 2–3 more minutes.
STEP 3
Stir in the tomato paste and cook for 2 more minutes.
Rinse the bulgur 2–3 times and add it to the pan, mixing well to combine with the chicken and tomato mixture.
STEP 4
Pour in 3 cups of chicken broth and increase the heat to medium-high. Stir well and bring to a gentle simmer.
STEP 5
Once most of the broth has been absorbed (about 5–7 minutes), reduce the heat to low, cover, and cook for 10 more minutes, or until the bulgur is tender and the chicken is fully cooked.
STEP 6
Once the heat is off, let the bulgur rest with the lid on for about 10 minutes. Then remove the lid, fluff the pilaf with a fork and serve warm. It’s delicious on its own as a hearty main dish, or alongside a light salad or plain yogurt.
One-Pot Chicken Tomato Bulgur Pilaf
Ingredients
- 2 cups coarse bulgur (size #2 or #3)
- 1 lb. chicken breast cubed (about 1–1½ inches)
- 1 lg. onion finely chopped
- 1 lg. tomato finely diced
- ⅓ cup tomato paste
- 3 tbsp. olive oil
- 1½ tsp. salt
- ¼ tsp. black pepper
- 1 tsp. garlic powder
- 3 cups chicken broth
Instructions
- Finely chop the onion and dice the tomato. Cut the chicken breast into 1–1½ inch cubes.
- In a medium saucepan, heat the olive oil over medium heat. Add the cubed chicken and season with salt, pepper, and garlic powder. Cook the chicken until it is about 80% cooked, stirring occasionally. This should take about 10-15 minutes. Add the onion and sauté for 3–4 minutes until translucent. Stir in the diced tomato and cook until softened, about 2–3 more minutes.
- Stir in the tomato paste and cook for 2 more minutes. Rinse the bulgur 2–3 times and add it to the pan, mixing well to combine with the chicken and tomato mixture.
- Pour in 3 cups of chicken broth and increase the heat to medium-high. Stir well and bring to a gentle simmer.
- Once most of the broth has been absorbed (about 5–7 minutes), reduce the heat to low, cover, and cook for 10 more minutes, or until the bulgur is tender and the chicken is fully cooked.
- Once the heat is off, let the bulgur rest with the lid on for about 10 minutes. Then remove the lid, fluff the pilaf with a fork and serve warm. It’s delicious on its own as a hearty main dish, or alongside a light salad or plain yogurt.
Nutrition
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