Buckwheat Kasha with Chicken Gravy
Fluffy buckwheat served with tender chicken in a light sour-cream gravy.
Ingredients
- Buckwheat groats250 g
- Chicken breast400 g
- Onion1 pcs
- Carrot1 pcs
- Sour cream120 g
- Flour1 tbsp
- Oil2 tbsp
- Salt1 to taste
- Black pepper1 to taste
- Broth or water400 ml
Instructions
Rinse the buckwheat, combine with water in a 1:2 ratio, season with salt, and simmer covered for 15-18 minutes.
Cut the chicken into small pieces, dice the onion, and grate the carrot.
Brown the chicken in oil for 4-5 minutes.
Add onion and carrot and cook for another 5 minutes.
Stir in flour, add water or broth, then add sour cream, salt, and pepper; simmer for 10 minutes until thickened.
Serve the buckwheat topped generously with the chicken gravy.
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