Buckwheat With Chicken And Sauce Recipe

Ingredient Preparation

1. Gather all ingredients: 1 cup of buckwheat, 2 boneless, skinless chicken breasts, 1 tablespoon olive oil, 1 onion (finely chopped), 2 garlic cloves (minced), 1 cup chicken broth, 1 cup tomatoes (diced), 1 teaspoon thyme, salt and pepper to taste.

Cooking Buckwheat

2. Rinse the buckwheat under cold water. In a pot, bring 2 cups of water to a boil, add a pinch of salt, and stir in the buckwheat. Reduce heat, cover, and simmer for about 15 minutes, or until the water is absorbed and the buckwheat is tender.

Preparing Chicken and Sauce

3. While the buckwheat cooks, cut the chicken breasts into bite-sized pieces. In a large skillet, heat the olive oil over medium heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.

Cooking Vegetables and Sauce

4. In the same skillet, add the chopped onion and cook until translucent, about 3 minutes. Add minced garlic and cook for an additional minute. Stir in the diced tomatoes, chicken broth, thyme, salt, and pepper. Bring the mixture to a simmer.

Combining Chicken and Sauce

5. Return the cooked chicken to the skillet with the sauce. Simmer for another 10 minutes, allowing the flavors to meld together and the sauce to thicken slightly.

Serving

6. Fluff the cooked buckwheat with a fork and serve it on plates. Spoon the chicken and sauce mixture over the buckwheat. Garnish with fresh herbs if desired.