Buckwheat with Chicken

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Simple, hearty, and inexpensive — buckwheat with chicken makes an excellent option for a quick and delicious dinner. You can substitute the chicken with pork, in which case the dish will proudly bear the name 'Merchant Style Buckwheat.' If you stew all the ingredients in a thick-walled skillet, the buckwheat will soften from the juices of the sauté and the chicken, preventing it from burning. Additionally, you can sprinkle the finished dish with Parmesan cheese — it will turn out absolutely wonderful.

Ingredients

"Petelinka Thigh Fillet" - 17.6 oz
Buckwheat Groats - 7.1 oz
Onion - 1 head
Carrot - 1 piece
Garlic - 2 cloves
Passata Tomato Sauce - 2.5 oz
Water - 17 fl oz
Parsley - 0.4 oz
Dill - 0.4 oz
Salt - to taste
Ground Black Pepper - to taste
Vegetable Oil - 1 fl oz

Step by Step guide

Step 1

Cut the meat into cubes about 2 cm on each side.

Step 2

In a skillet, heat vegetable oil and fry the chicken over high heat until golden brown. Transfer the cooked meat to a clean dish.

Step 3

Chop the onion and carrot into small cubes. Mince the garlic.

Step 4

In the same pan, add a little oil and sauté the onion until it becomes translucent.

Step 5

Add the carrots and sauté for another 3–4 minutes, stirring occasionally.

Step 6

Add the garlic and tomato paste, and sauté, stirring, for about a minute.

Step 7

Return the chicken to the skillet, add the buckwheat, season with salt and pepper, and pour in hot water. Bring to a boil, cover with a lid, and simmer on low heat for 20–25 minutes, until the buckwheat is cooked through.