Buckwheat pilaf with chicken
Description
The recipe won't take much time. The preparation of buckwheat pilaf with chicken can't be called something entirely new, as similar dishes have long been made in Uzbekistan and other neighboring countries. But for us, this pilaf is a rather easy and interesting way to diversify our everyday menu and cook something unusual and delicious for our family. The simple recipe for buckwheat pilaf with chicken I'm offering you is interesting not only because we'll be making it without rice, but also because we'll prepare it without adding oil, making it healthier and lower in calories. Otherwise, everything is very easy and straightforward, so let's get started. Serve hot.
Instructions
- 1
Step 1
Sort the buckwheat and rinse it thoroughly several times.
- 2
Step 2
Peel the onion and slice it into half-rings.
- 3
Step 3
Rinse chicken thighs and cut into small pieces about 1-2 centimeters wide.
- 4
Step 4
Peel the carrots and cut them into strips.
- 5
Step 5
Drain the liquid from the chickpeas and place them in a bowl.
- 6
Step 6
Place a non-stick skillet over heat and sauté the chicken until golden, adding salt and spices.
- 7
Step 7
Transfer the chicken to a bowl, and place the sliced onion on the frying pan, frying until translucent.
- 8
Step 8
Add the carrots to the onion and continue frying.
- 9
Step 9
We put the buckwheat into a cauldron and heat it well.
- 10
Step 10
Pour a couple of tablespoons of broth into the pan with the onion and carrots, cover with a lid, and simmer.
- 11
Step 11
Pour the remaining broth into the cauldron, cover it with a lid, and simmer the buckwheat over low heat for about 15 minutes.
- 12
Step 12
Then open the lid and stir the buckwheat. Place the onion, carrots, chicken, and chickpeas on top, add salt and spices to taste. Cover again with the lid and cook the pilaf over low heat for another 15 minutes. After that, mix all the ingredients, turn off the heat, and serve the ready pilaf. Enjoy your meal!