Know you should be eating sauerkraut, but don’t know what to make with it? This easy, spicy chicken with sauerkraut and bulgur is a great choice when it comes to sauerkraut recipes! This is a healthy chicken dinner that is super easy to make – you basically dump a few ingredients in a pot and let them cook until the chicken is ready. It tastes delicious and it makes A LOT which makes it a great meal prep recipe for the week ahead.
Chicken With Sauerkraut And Bulgur
Sauerkraut is not for everyone, but if you enjoy it – you’ll probably love this recipe. I’ve also made this for people who don’t like sauerkraut and they liked it too.
One of the best things about this sauerkraut recipe is it needs almost no preparation. No onions to be chopped, no vegetables to be washed, nothing to marinate. You take 6 ingredients, put them in a cooking pot, add some water to cover, bring to a boil, reduce the heat and let that cook for about 30-40 minutes until the chicken and bulgur are completely done.
Optionally, you can then transfer the entire thing to a large baking tray and bake for 15-20 minutes. But as I mentioned it’s optional.
This recipe is healthy as there’s no frying and only natural, healthy ingredients in it. The only thing you need to look out for if you’re dealing with high blood pressure is the salt content of the sauerkraut. I usually don’t add any salt to this dish as the sauerkraut I use makes it salty enough, but this can vary.
Why Eat Sauerkraut?
Sauerkraut contains probiotics that are very beneficial for gut health. It is made out of cabbage, which is low in calories and high in fiber which might help with losing or maintaining weight. For more sauerkraut health benefits – check out this article.
Another very good reason to do it – it’s because it can be so delicious! This has been a recipe my family has been making for many, many years and we never get sick of it. Especially during winter.
As I mentioned, if you need to watch your sodium intake – may be sauerkraut isn’t the best option for you.
- Add spice. I always like to add crushed red pepper to this recipe as I love it when it’s a little bit spicy.
- Don’t be afraid to add olive oil or another type of oil here and don’t be stingy about it. Adding enough fat to this recipe is very important to develop the taste!
- Do not add too much water or stock, you want this to be rather like a rice dish and not too soupy.
If you do make this sauerkraut recipe and enjoy it, please leave a comment with your feedback on my Pinterest page and share it with your friends.
- 450g / 1 pound chicken drumsticks
- 500g / 1 pound sauerkraut
- 1 Tbsp paprika
- 1 tsp crushed red pepper (optional)
- 1/2 cup bulgur, coarse
- 1/4 cup olive oil
- Add all ingredients to a pot, add water or chicken stock, just enough to cover the ingredients (I measured about 1 cup!), cover the pot with a lid and cook at medium-high until boiling.
- Reduce the heat and and let the meal cook for around 30 minutes or until the chicken and bulgur are done. During the last 5-10 minutes of cooking remove the lid. At any point after 10 minutes - add more water or stock if needed.
- In the end, add salt and olive oil if needed (usually it should be enough!)
- Serve immediately - best with toasted bread! Store leftovers in an airtight container in the fridge.
Instead of coarse bulgur, you can also use rice for an easy gluten-free option.
Note that the meat might be coming off the bones if you're stirring too much. A simple fix is to simply remove the bones from the cooked meal. Or use boneless skinless chicken thighs - the meat will cook faster, but make sure to cut it in pieces before adding to the pot.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 374Total Fat 24gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 18gCholesterol 144mgSodium 864mgCarbohydrates 10gFiber 5gSugar 2gProtein 29g