Paella is a traditional Spanish dish made with fluffy yellow rice. However, in this recipe, our chefs opted for tender, chewy bulgur as their grain of choice. It’s cooked with sweet apricots, colorful veggies, and a dusting of bright lemon zest for a deliciously floral aroma.
Chicken Stock Concentrate
Wash and dry all produce. Preheat oven to 425 degrees. Peel and halve carrot lengthwise, then thinly slice into half-moons. Halve, peel, and dice onion. Chop zucchini into ½-inch pieces. Roughly chop apricots. Zest and halve lemon. TIP: Skip zesting if you prefer to save some time.
Cook the carrots and zucchini: In a large ovenproof pan, heat a drizzle of olive oil over medium-high heat. Add carrots and zucchini, and toss until just tender, 4-5 minutes. Season with salt and pepper. Remove from pan and set aside.
Start the bulgur paella: In same pan, heat another drizzle of olive oil over medium heat. Add onions and toss until softened, 2-3 minutes. Add bulgur and apricots, and stir to coat in oil. Add 1 1/4 cups water and stock concentrate, and bring to a boil.
Stir carrots, zucchini, and lemon zest into pan. Season with salt and pepper. If you don’t have an ovenproof pan, transfer contents to a baking dish. Bake uncovered until water is absorbed and bulgur is tender, about 10 minutes. TIP: If liquid absorbs too quickly, add a splash of water as needed.
Cook the chicken: Heat a drizzle of olive oil in another large pan over medium-high heat. Season chicken breasts on all sides with salt and pepper. Sear until browned and no longer pink in the middle, 5-7 minutes per side.
Chop parsley and cut lemon into wedges. Place chicken on top of paella. Sprinkle with parsley, serve with lemon wedges, and enjoy!