Buckwheat pilaf with chicken in a frying pan

A simple, delicious and flavorful dish of buckwheat and chicken! Somehow everyone got used to the fact that pilaf is rice with chicken. But it turns out that instead of rice, you can use buckwheat and you will get the same delicious, as well as a healthy dish. After all, buckwheat is considered much healthier than rice, it is rich in iron, which is necessary for the human body. And also the cooking process is simple and fast, so this is a great option for dinner for the whole family.

Snezhana

The author of the recipe

Buckwheat pilaf with chicken in a frying pan

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Composition / ingredients

servings:

Chicken fillet

300

Buckwheat

1.5

Carrots

Onion

Vegetable oil

Salt

to taste

Ground black pepper

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 30 % 13 g

Fats 14 % 6 g

Carbohydrates 56 % 24 g

192 kcal

GI: 13 / 88 / 0

Step-by-step cooking

Cooking time: 50 min

Step 1:
Prepare the ingredients for the dish according to the list. Buckwheat groats are thoroughly washed until the water becomes transparent. Chicken fillet is washed, dried with paper towels, and cut into small cubes. If the dish is prepared for a large family, you can use a whole chicken carcass, cutting it into pieces along with the bones. After that, we wash the meat, let the liquid drain.
Step 2:
Carrots are washed, cleaned and grated on a medium grater.
Step 3:
Peel the onion and cut into cubes.
Step 4:
Pour vegetable oil into a frying pan (it is better to use a deep thick-walled frying pan, a saucepan or a cauldron). We warm it up. We put the cooked onions and carrots in a frying pan, fry them until the onions are transparent and the carrots are soft.
Step 5:
We send chicken meat to the pan with vegetables. Add salt and ground black pepper, if desired, you can add any more spices. Mix it up.
Step 6:
Fry the vegetables with chicken, stirring occasionally with a spatula, over medium heat until the meat turns white. Then pour in half a glass of water, mix. Cover the pan with a lid and leave the vegetables and chicken to stew for 10 minutes. The liquid should evaporate almost completely during this time.
Step 7:
Pour the washed grits into a frying pan with chicken and vegetables. And we pour water in compliance with portions: two and a half parts of water per one part of cereals. We leave buckwheat with chicken to languish under the lid for 15 minutes. Then we remove the lid, mix, and try for readiness. If it seems that the cereal is still poorly boiled, you can pour in a little liquid, add spices if necessary, mix, bring to a boil.
Step 8:
Turn off the heat, leave the dish on the stove under the lid for another 20 minutes. The finished dish should turn out without liquid, but at the same time the buckwheat should not be dry. We serve buckwheat and chicken pilaf to the table. Bon appetit!