Buckwheat with Chicken and Mushrooms

Rinse the buckwheat in cold water until the water becomes almost clear. Cut the chicken into pieces, finely chop the onion, grate the carrot, and slice the mushrooms.

💡 Tip: If you have an extra 3 minutes, pat the chicken dry with a paper towel: this will help it brown better.

About 8 min

In a deep skillet or saucepan, heat the vegetable oil. Sauté the chicken over medium-high heat for 5-6 minutes until the pieces are browned and golden. Transfer to a plate.

💡 Tip: Do not salt the chicken too early, or it will release more juice and will stew instead of frying.

About 7 min

In the same skillet, sauté the onion and carrot for 3 minutes. Add the mushrooms and cook for another 5-6 minutes until the excess moisture evaporates and a pleasant mushroom aroma appears.

💡 Tip: If the skillet is dry, add a teaspoon of oil, but do not drown the vegetables in fat.

About 9 min

Add the garlic and tomato paste, stir, and heat for a minute. Return the chicken, add the buckwheat, and gently mix to coat the groats with the aromatic juices from the vegetables and mushrooms.

💡 Tip: The tomato paste should not compete with the buckwheat; it only needs to slightly round out the flavor.

About 4 min

Pour in the hot broth or water, season with salt and pepper, and add the bay leaf. Bring to a gentle boil, cover, and cook on low heat for 18-20 minutes without stirring.

💡 Tip: If at the end of cooking the groats are still hard, add a little hot water and let it sit covered for another 3-4 minutes.

About 20 min

Turn off the heat, remove the bay leaf, add the butter and dill. Let the buckwheat sit covered for 5 minutes, then serve on plates.

💡 Tip: Store leftovers in a closed container for up to 2 days; reheat in a skillet with a spoonful of water to soften the buckwheat again.

About 5 min