Description
Buckwheat with chicken and cheese cooked in one skillet with tender chicken, fluffy buckwheat groats, and a creamy savory finish.
Ingredients
Scale
- 1½ tablespoons unsalted butter
- 1½ 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, rinsed
- 1⅔ cups water
- 1 bay leaf
- 2 tablespoons cream cheese
Instructions
- Heat butter and vegetable oil in a deep skillet over medium heat.
- Add chicken pieces and cook for 5–7 minutes until lightly browned.
- Add diced onion and carrot and cook for 3–4 minutes until softened.
- Stir in garlic, salt, paprika, and vegetable seasoning and cook briefly.
- Add rinsed buckwheat and mix well to coat.
- Pour in water, add bay leaf, and bring to a gentle boil.
- Reduce heat, cover, and simmer for 15–18 minutes until liquid is absorbed.
- Remove bay leaf and stir in cream cheese until melted.
- Cover and let rest for 5 minutes before serving.
Notes
- Rinse buckwheat thoroughly to remove bitterness.
- Chicken thighs stay juicier than chicken breast.
- Add extra cream cheese for more creaminess.
- Store leftovers refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 110 mg