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Bulgur with stewed chicken and vegetables

Bulgur with stewed chicken and vegetables, Prescriptions, Any category, Any kitchen, Main dishes, Turkish cooking

Ingredients portion 4

Bulgur 320g

Chicken 1 piece

Onions 2 pieces

Sweet pepper 1 piece

Tomatoes 1 piece

Salt to taste

Butter to taste

Sunflower oil to taste

Cooking instructions 35 minutes

1 In a saucepan or deep frying pan, heat a little butter or vegetable oil, pour in the bulgur and stir to coat all the particles in the oil. Then add the water (there should be twice as much water as the bulgur), cover and simmer over a gentle heat for 10-15 minutes.

2 Cut the chicken into large pieces and fry in the hot oil until golden brown. Add the onion, pepper, tomato and braise until tender. Salt to taste.

3 Place the cooked bulgur on a plate and top with the chicken stew.

Recipe tip You can use tomato paste or ketchup instead of tomato.

Sautéed beef with white wine and rosemary

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .