Buckwheat with Chicken, Pumpkin and Mushrooms (in a Pan)
by Editorial Staff
Buckwheat with chicken and mushrooms is already delicious. And if you add a little pumpkin, you get a delicious and nutritious seasonal dish filled with the aromas and colors of autumn! To reveal the aromas and flavors, pieces of chicken, pumpkin and champignons are first lightly fried and then cooked with buckwheat, aromatic dried herbs and spices. Fast, easy and delicious. Try it!
Cook: 45 mins
Servings: 4
Ingredients
- Buckwheat – 100 g
- Chicken fillet – 250 g
- Pumpkin – 200 g
- Champignons – 150 g
- Salt – 0.5 teaspoon (to taste)
- Ground black pepper – a pinch (to taste)
- Ground dried paprika – 1 teaspoon
- Dried Provencal herbs – 1 teaspoon
- Bay leaf – 1 pc.
- Water – 300 ml
- Vegetable oil – 2 tbsp
For filling (optional):
- Parsley – 1-2 sprigs
Directions
- Prepare foods from the list. Peel the pumpkin and, if necessary, from the seeds. I got 150 g of peeled pumpkin.
- Cut the chicken fillet into small bite-sized pieces. Cut the pumpkin into small cubes. Peel the champignons, refresh the slices on the legs. Slice the mushrooms lengthwise into 4 pieces.
- Heat the oil over high heat in a deep skillet or saucepan. Place the pumpkin in it and fry for 5 minutes.
- Add chicken fillet pieces to the pumpkin. Cook for another 7 minutes.
- Put the mushrooms in the pan. Stir fry for another 3 minutes.
- Rinse the buckwheat well under running water, drain the water thoroughly.
- Put the buckwheat in a frying pan, pour in water, stir and bring the contents to a boil.
- Add bay leaf, ground paprika, a mixture of dried Provencal herbs, salt and ground black pepper.
- Stir everything again, cover the pan with a lid and cook for 20 minutes, over low heat.
- When all the water is completely absorbed and the buckwheat is ready, turn off the heat and let the dish brew for another 5-7 minutes before serving.
- Buckwheat with chicken, pumpkin and mushrooms is ready. Sprinkle a pinch of fresh herbs over each serving, if desired. Enjoy your meal!
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