Skillet Buckwheat with Chicken

Cooking method

1. Step 1:

   

   How do you make skillet buckwheat with chicken? Gather the ingredients. You can use any part of the chicken; I'll use chicken fillet, which is handy because there are no bones in the dish. Either breast or thigh fillet works.

2. Step 2:

   

   Rinse the chicken fillet under running water and pat it dry with a paper towel. Cut the meat into pieces — not too small, so the chicken really comes through in the finished dish.

3. Step 3:

   

   Use a deep pan with a flat bottom and high sides. Pour in a little vegetable oil and heat it until hot. Add the chopped chicken and fry in the hot oil until golden, about 10 minutes, stirring now and then so it doesn't burn.

4. Step 4:

   

   Peel and rinse the onion and carrot. Chop the onion, not too fine. Grate the carrot on the coarse side of a grater. If you chop the vegetables too finely, they'll disappear into the dish, cooking down completely as it simmers.

5. Step 5:

   

   Add the chopped vegetables to the pan with the chicken. Stir and fry for another 3–5 minutes — the vegetables will smell wonderful as they cook.

6. Step 6:

   

   Separately, rinse the buckwheat several times, then drain off all the water. Add the rinsed buckwheat to the pan with the chicken and stir everything together.

7. Step 7:

   

   Sprinkle everything with a little salt and spices. Pour hot water into the pan — you want twice as much water as grain. Even if you use less buckwheat than the recipe calls for, keep the buckwheat-to-water ratio at 1:2. Cover the pan, turn the heat down, and let it cook for 15–20 minutes.

8. Step 8:

   

   By the end of that time the buckwheat will have absorbed all the water and turned soft. Push the buckwheat aside at the edge and check for water. If there's none left, the dish is done. Remove from the heat and let it rest, covered, for 10–15 minutes.

9. Step 9:

   

   Skillet buckwheat with chicken is ready — hearty and delicious! Enjoy!