Last night when Corey got home from work, he found me roasting peppers on our gas stove
Yesterday I was really tempted to make something I'd just recently made (see chicken soup, deconstructed post). I don't usually cook the same thing only a couple of weeks apart, but it was so good...
I was, however, inspired by yesterday's post to cook with something from the list of the 30 healthiest foods.
Then I thought a bulgur pilaf sounded good, and I went to Whole Foods and got 2 whole chicken legs for a little over $2.00. So I made roasted chicken, and had it with roasted peppers and tomato, over a bed of bulgur pilaf.
Here's what I did:
First, I roasted the peppers (see above). I used 1 red, 1 yellow, and 1 poblano. Once they were cooled inside the bag, I removed the skins and seeds, and chopped. I put the peppers in a bowl, and added a tomato that I also peeled, seeded and chopped.
Next, I made the bulgur pilaf. I sauteed some finely chopped onion in a little olive oil, and then added 1/2C bulgur and stirred until it was toasted. Then I added about 1/2C chicken broth with 1/4C water and left it to simmer while I made the chicken.
I brushed the chicken with some olive oil, and then sprinkled with coarse sea salt and pepper. I heated a saute pan over medium high heat and then added the chicken, and cooked until golden brown on each side.
While the chicken was cooking, I cooked the vegetables. I melted a little butter in a smaller saute pan, and then added a sliced onion, and cooked it until soft. Then I added a minced clove of garlic and 1/2t paprika and cooked for a minute. Next, I added the peppers and tomato to the pan, and some chicken broth, about 6oz.
By this time the chicken was all browned, so I put the pan in the oven at 400 to roast while the vegetables simmered, for about 5 minutes.
When everything was done, I put the bulgur on a plate with a little well in the middle, spooned the peppers and tomato into the well with some sauce, and added the chicken on top.
Here's a photo of the finished product: