Spanish-Style Chicken & Pepper Pisto
over Fluffy Bulgur
Cooking time
20 minutes
Servings
4
Calories
470 /serving
Gracias to Spain for a fun and filling family recipe. Pisto is a traditional veggie stew that’s bright with tomato and green peppers. By adding seared chicken and nutritious whole grains, it’s supper satisfaction in 20 minutes—sin problema!
We will send you:
- 8 Canadian-raised chicken thighs (air chilled)
- 4 Garlic cloves
- 1 Onion (or shallot)
- 2 Green peppers
- 300ml Tomato sauce
- 160g Bulgur
- 10g Bell Peppers & Garlic spices (salt, garlic, sugar, red bell pepper, vinegar powder, yeast extract, green bell pepper, sunflower oil, paprika, sweet paprika, silicon dioxide, turmeric, cayenne pepper, citric acid)
Contains: Sulphites • Wheat
You will need:
Large high-sided pan
Medium pot
Oil
Salt & pepper (S&P)
Total Fat
13 g
Saturated Fat
3 g
Sodium
640 mg
Total Carb
48 g
Sugars
9 g
Protein
41 g
Fibre
11 g
Preparation
Cook the bulgur
- In a medium pot, combine the bulgur, 1 ½ cups water and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 6 to 8 min., until the bulgur is tender and the water has been absorbed. Fluff the bulgur.
Start the chicken
- Meanwhile, pat the chicken dry; rub with ⅔ of the spices, a drizzle of oil and S&P.
- In a large, high-sided pan, heat a drizzle of oil on medium-high.
- Add the chicken and cook, partially covered, 3 to 4 min. per side, until partially cooked.
- Transfer to a plate and reserve the pan.
Mise en place
- Meanwhile, halve, core and medium-dice the green peppers.
- Halve, peel and small-dice the onion.
- Mince the garlic.
Make the pisto & finish the chicken
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the green peppers, garlic, onion, remaining spices and S&P. Sauté, 2 to 3 min., until fragrant.
- Add the tomato sauce, chicken and ½ cup water; bring to a boil.
- Reduce to a simmer and cook, partially covered, stirring the sauce and flipping the chicken halfway, 5 to 7 min., until the chicken* and green peppers are cooked through.
- If the sauce seems dry, gradually add ¼ cup water until you achieve your desired consistency; season with S&P.
Plate your dish
- Divide the bulgur between your plates.
- Top with the chicken and pisto. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
