Description
Creamy buckwheat cooked with tender chicken thighs, vegetables, and cheese in one pan.
Ingredients
Scale
- 1 1/2 tablespoons unsalted butter
- 1 1/2 tablespoons vegetable oil
- 1.1 lb boneless chicken thighs, cut into bite-size pieces
- 1 medium onion, diced
- 1 medium carrot, grated or finely chopped
- 2 garlic cloves, minced
- Salt, paprika, and vegetable seasoning, to taste
- 1 cup dry buckwheat groats
- 1 2/3 cups water
- 1 bay leaf
- 2 tablespoons cream cheese
Instructions
- Heat butter and oil in a deep skillet over medium heat.
- Add chicken and cook until lightly golden.
- Add onion and carrot and cook until softened.
- Stir in garlic and seasonings.
- Add buckwheat and stir to coat.
- Pour in water and add bay leaf.
- Bring to a boil, then simmer covered for 15 minutes.
- Remove bay leaf and stir in cream cheese.
- Cover and rest for 5 minutes before serving.
Notes
- Cream cheese can be replaced with sour cream or heavy cream.
- This recipe works well as a one-pan meal.
- Store leftovers refrigerated for up to two days.
Food safety: if you cook the chicken yourself, make sure it reaches an internal temperature of 165°F (74°C), as recommended by the USDA and Health Canada.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: One Pan
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 95 mg