Chicken and Buckwheat in a Multicooker
Tender chicken and buckwheat cooked together in one pot—ready in 40 minutes.
- Time
- 45 min
- Serving
- 505 kcal
- Ingredients
- ≈ $1.98
- Protein
- 47 g
Ingredients
- 1 Chicken breast filletpack 800 g ≈ $7.23 150 g
- 2 Buckwheat groatspack 800 g ≈ $5.00 80 g
- 3 Onions≈ $1.60 per kg 40 g
- 4 Carrots≈ $1.50 per kg 40 g
- 5 Sunflower oil 6 ml
- 6 Salt 2 g
- 7 Bay leaves to taste
- 8 Ground black pepper to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Cut the chicken1 breast into 2 cm cubes, dice the onion3 and grate the carrot4 finely.
Sauté the onion3 and carrot4 on the *Sauté* setting for 4 minutes, then add the chicken1 and cook for another 5 minutes.
Stir in the rinsed buckwheat2, add water in a 1:2 ratio (160 ml per serving), season with salt, and add a bay leaf and black pepper.
Cook on the *Buckwheat2* or *Grains* setting for 30 minutes, then stir and let sit for 5 minutes before serving.
Tips
- Why it works
- Cut chicken into 2 cm cubes so it cooks evenly and stays tender without drying out. Smaller pieces overcook faster; larger ones stay raw inside.
- Substitutions
- Replace carrot with 40g grated zucchini for a milder taste. Skip bay leaf if you lack it. It’s optional but adds depth.
- Common mistakes
- Buckwheat looks undercooked if water remains after 30 minutes; stir and check for doneness. It should be fluffy and dry.
- Storing and reheating
- Keeps 3 days in the fridge; reheat in the microwave for 2 minutes with a splash of water. Freeze without sauce for 3 months.
- Serve with
- Pair with a side of steamed cabbage or a simple cucumber-tomato salad for a balanced meal.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
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