Buckwheat with chicken
4 servings
30 minutes
Simple, filling and cheap - buckwheat with chicken will be a great option for a quick and tasty dinner. Chicken can be replaced with pork, then the cereal in the recipe name will receive the proud prefix "merchant style". If you simmer all the ingredients in a frying pan with thick walls, the buckwheat will melt from the juices of the frying and chicken and will not have time to burn. And you can also sprinkle the finished dish with parmesan - it will turn out absolutely wonderful.
1
Cut the meat into cubes about 2 cm on each side.
2
Heat vegetable oil in a pan and fry the chicken over high heat until golden brown. Transfer the cooked meat to a clean dish.
- Vegetable oil: 30 ml
- Boneless chicken thigh fillet: 500 g
3
Chop the onion and carrot into small cubes. Mince the garlic.
4
In the same pan, add some oil and sauté the onion until translucent.
- Vegetable oil: 30 ml
- Onion: 1 head
5
Add the carrot and fry for another 3-4 minutes, stirring.
- Carrot: 1 piece
6
Add garlic and tomato paste, fry while stirring for about a minute.
- Garlic: 2 cloves
- Tomato paste: 70 g
7
Return the chicken to the pan, add 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.
- Boneless chicken thigh fillet: 500 g
- Buckwheat groats: 200 g
- Water: 500 ml
- Salt: to taste
- Ground black pepper: to taste
8
Chop parsley and dill finely.
- Parsley: 10 g
- Dill: 10 g
9
Transfer the cooked buckwheat to a plate and sprinkle with herbs.
- Parsley: 10 g
- Dill: 10 g
