Ukrainian chicken and rice (kasha)

This comforting dish features tender chicken thighs simmered with savory spices and paired with nutty buckwheat kasha, creating a hearty meal that’s perfect for busy weeknights. The combination of flavors and textures will warm your heart and satisfy your hunger.

Ukrainian · 50 min · 4 servings · Serhii Boyko

Ingredients

• 500 g chicken thighs, skinless
• 200 g buckwheat groats
• 1 onion, diced
• 1 carrot, grated
• 2 tbsp vegetable oil
• 600 ml chicken broth
• 2 cloves garlic, minced
• to taste salt
• to taste black pepper
• 2 tbsp fresh parsley, chopped

Method

1. Heat the vegetable oil in a large pot over medium heat.
2. Add the diced onion and grated carrot, sautéing until softened, about 5 minutes.
3. Stir in the minced garlic and cook for another minute until fragrant.
4. Add the chicken thighs to the pot, seasoning with salt and pepper, and brown on all sides.
5. Pour in the chicken broth and bring to a simmer, then cover and cook for 20 minutes.
6. Remove the chicken and set aside; add the buckwheat groats to the pot, stirring gently.
7. Return the chicken to the pot, cover, and cook for another 15 minutes, or until the buckwheat is tender and the liquid is absorbed.
8. Fluff the buckwheat with a fork and stir in fresh parsley before serving.

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