One-pan buckwheat with chicken

Method

1. Rinse the chicken, pat it dry and cut it into medium pieces.
2. Heat the oil in a deep, heavy-bottomed pan and brown the chicken for about 10 minutes, stirring now and then.
3. Peel the onion and carrot. Chop the onion fairly coarsely and grate the carrot on the large holes of a grater.
4. Add the vegetables to the chicken and fry for another 3–5 minutes.
5. Add the buckwheat, season with salt and spices and stir.
6. Pour in the hot water: you need twice as much water as buckwheat.
7. Cover, turn the heat down and cook for 15–20 minutes until the water is absorbed.

Tip. If you change the amount of buckwheat, keep the ratio at 1 part grain to 2 parts water.