Buckwheat Cooked With Carrot And Chicken Thigh Meat Recipe

Preparing the Ingredients

Begin by rinsing the buckwheat under cold water until the water runs clear. Similarly, wash and peel the carrots, then slice them into small pieces. Cut the chicken thigh into small chunks, ensuring to trim away any excess fat.

Cooking the Buckwheat

In a medium pot, bring water to a boil and add the buckwheat. Lower the heat to a simmer and cook until the buckwheat is tender, about 15-20 minutes. Drain any excess water.

Cooking the Carrots and Chicken

While the buckwheat is cooking, heat a pan over medium heat and add a tablespoon of cooking oil. Add the carrots and sauté until they begin to soften. Add the chicken thigh pieces and cook until the chicken is fully cooked through, about 10-12 minutes. Season with salt, pepper, and your favorite herbs or spices to taste.

Combining the Ingredients

Once the buckwheat, carrots, and chicken are cooked, combine them in the pan. Stir the mixture well, ensuring the ingredients are evenly distributed. Cook together for an additional 2-3 minutes, allowing the flavors to meld.

Serving

Serve the buckwheat, carrots, and chicken hot. This dish can be garnished with fresh herbs or a sprinkle of cheese for added flavor. It makes for a satisfying meal on its own or can be paired with a side salad for extra vegetables.