One-Pan Buckwheat with Chicken
A delightful one-pot meal featuring tender chicken thighs, healthy buckwheat, and fresh vegetables, perfect for busy weeknights.
Ingredients
Main ingredients
- 2 pounds boneless chicken thighs about 7-8 thighs
- 1 piece onion diced
- 1 large carrot grated
- 1.5 cups buckwheat roasted buckwheat groats, washed and strained
- 3 cups boiling water
- 3 Tbsp olive oil
- 4 Tbsp butter cut into slices
- salt and pepper to taste
Instructions
Cooking
- Heat the olive oil in a large pan over medium heat.
- Add the diced onion to the pan and cook until it becomes soft and translucent.
- Place the chicken thighs into the pan. Season them with salt and pepper. Cook the chicken for about 5-7 minutes, turning occasionally, until they are nicely browned on all sides.
- Add the grated carrot and the washed buckwheat into the pan, stirring to combine everything.
- Carefully pour in the boiling water. Bring the mixture to a gentle boil.
- Lower the heat, cover the pan, and let it simmer for about 15-20 minutes or until the buckwheat is tender and has absorbed most of the water.
- Once done, remove the lid and add the butter slices on top. Let them melt into the dish for added richness.
- Fluff the buckwheat gently with a fork before serving.
Notes
To store leftovers, let the dish cool completely, then transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. For longer storage, freeze it for up to 2 months. To reheat, warm it in the microwave or on the stove until heated through. Make sure to wash the buckwheat thoroughly to remove any bitterness. Adjust the seasoning according to your taste. Use bone-in chicken for more flavor if preferred.