Wheat Porridge with Chicken and Tomato Gravy

Sort through the wheat groats, rinse them under cold water and drain. In a saucepan, bring 500 ml of water to a boil, season with salt, add the groats and cook over medium heat, stirring, until it starts to thicken. Reduce the heat, cover with a lid and cook for 30–40 minutes until tender.

Remove the porridge from the heat and let it sit covered for 20 minutes to steam through and become fluffy.

Pat the chicken breast dry and cut into cubes about 2 cm. Dice the onion and bell pepper finely.

Heat oil in a deep skillet, add the onion and bell pepper and sauté for 3–4 minutes until softened.

Add the chicken, paprika, black pepper and half of the salt. Cook for 5–6 minutes, stirring, until the meat turns white and lightly browns.

Add the tomato paste, stir and cook for 2 minutes to cook off the raw taste. Pour in the remaining 300 ml of water and bring the gravy to a boil.

Cover the skillet and simmer the chicken in the tomato gravy over low heat for 12–15 minutes. Taste and add the remaining salt if needed.

Spoon the hot wheat porridge onto plates, top with the chicken and tomato gravy and serve immediately.