1. Boil the chicken pieces until tender. Then, shred the cooked chicken and set aside.In a separate pot, melt butter and olive oil over medium heat. Add vermicelli and sauté until golden brown. Add bulgur to the pot and sauté for an additional 2-3 minutes. Pour in the chicken broth and season with salt and black pepper. Allow it to come to a gentle boil over medium heat. Once boiling, add the shredded chicken to the pot. Cover the pot with a lid and reduce the heat to low. Let it simmer until the bulgur absorbs the liquid and becomes tender, about 20 minutes. After cooking, let the pilaf sit covered for another 20 minutes. Fluff the pilaf with a fork and serve hot.
2.In a separate pot, melt butter and olive oil over medium heat. Add vermicelli and sauté until golden brown.
3.Add bulgur to the pot and sauté for an additional 2-3 minutes.
4.Pour in the chicken broth and season with salt and black pepper.
5.Allow it to come to a gentle boil over medium heat. Once boiling, add the shredded chicken to the pot. Cover the pot with a lid and reduce the heat to low.
6.Let it simmer until the bulgur absorbs the liquid and becomes tender, about 20 minutes.
7.Fluff the pilaf with a fork and serve hot.
Tricks
If you prefer a softer pilaf, you can adjust the amount of water based on your desired consistency.
Stir the pilaf occasionally to check the water level during cooking.
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