Detailed step -by -step recipe with photo: Step 1
-
Prepare the ingredients. Sort buckwheat, remove possible garbage or dark grains. In this recipe, you can use both the breast fillet and the thigh fillet. I have a second option, with it the dish turns out more juicy.
-
Step 2
Prepare vegetables. Peel the onion and cut into small cubes.
Watch the master class «How to spend in the kitchen no more than 1 hour a day and at the same time it is good and useful to feed» 👉🏻 here
-
Step 3
Peel the carrots and grate on a large grater. This method of cutting will help vegetables prepare faster and taste buckwheat.
Tip: If you like a more pronounced taste of carrots, you can cut it into strips.
-
Step 4
Wash the chicken fillet under cool water, dry with a paper towel. Cut the meat in small cubes or stripes of about 2-3 cm in size. If you use a slightly frozen fillet, it is cut more accurate.
-
Step 5
Put a large pan with a thick bottom on medium heat, pour in 1 tbsp. l. vegetable oil. Wait 1-2 minutes so that the oil warms up, but does not begin to smoke.
Put the vegetables, fry 5 minutes over medium heat until the onion becomes transparent, and the carrot becomes soft. Vegetables should be slightly caramel — this will give the finished dish a sweetish taste.
-
Step 6
Add the chicken to vegetables, fry together for another 6-7 minutes, until the meat is covered with light golden crust. Do not fry for too long so that the chicken remains juicy inside.
Reduce the fire and cook together for another 5 minutes. Salt and pepper a mixture of chicken and vegetables to taste. Mix well so that spices are evenly distributed.
-
Step 7
Rinse buckwheat 3-4 times under running water until it becomes transparent. For an even more saturated taste, you can slightly dry buckwheat in a dry pan for 3 minutes over medium heat to a light nut aroma.
📌 Other buckwheat recipes, see 👉🏻 HERE
-
Step 8
Pour washed buckwheat to chicken and vegetables. Stir so that the cereal absorbs butter and aromas. Fry together for 2 minutes over medium heat — this will improve the taste and make buckwheat more crumbling.
-
Step 9
Pour 2 cups of hot water (400 ml), bring to a boil over high heat. As soon as the liquid boils, reduce the fire to the minimum. Small under the lid. Cover the pan with a lid and cook buckwheat with chicken for 20–25 minutes over low heat until all the liquid is absorbed. Do not open the lid during cooking so that the steam remains inside.
-
Step 10
Remove the pan from the heat and leave the dish under the lid for another 10 minutes. During this time, buckwheat will “reach” and will become especially tender.
-
Step 11
Lay out buckwheat with chicken on plates. The dish will turn out to be fragrant, with crumbly croup and delicate meat. The chicken is in perfect harmony with buckwheat, and vegetables add soft sweetness. You can serve as an independent dish, decorating with fresh herbs. The whole family will appeal to such a dish: both adults for its satisfaction and children for a delicate taste.
📌 If you liked this option, look at our recipes selection buckwheat with chicken — There are many simple and delicious ideas for fast dinner.
