Merchant-Style Buckwheat with Chicken
A very simple and delicious everyday dish. Merchant-style buckwheat with chicken combines both the meat and the side dish in one meal. To make it, you only need a skillet, which saves time on washing dishes.
Updated : 25 May, 2026
Easy
About 20 min.
Ingredients
2 cup
Buckwheat
450 grams
Chicken
1
Onion
1
Carrot
2 tablespoon
Tomato paste
4 cup
Water
30 grams
Vegetable oil
to taste
Dry spices
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make merchant-style buckwheat with chicken? Prepare the ingredients. It is best to use boneless chicken, such as thigh or breast fillet, because otherwise you would have to remove the bones while eating the finished dish. Chicken breast fillet tends to be a bit dry, so I decided to cook with chicken thigh fillet. Everything will be cooked right in the skillet, so choose a deep and roomy one.
Step 2
Prepare the vegetables: peel the onion and carrot and rinse them in water. Sort through the buckwheat, removing any debris and unhulled grains. Rinse it several times in cold water.
Step 3
Rinse the chicken well and pat it dry thoroughly. Cut it into small pieces. Pour a little vegetable oil into a hot skillet and add the chicken pieces. Fry them over high heat for 7–10 minutes so they brown slightly. As the chicken cooks, it will release juices, but after a few minutes the liquid will evaporate and the meat will begin to brown. That is why high heat is needed.
Step 4
While the chicken is frying, chop the onion and grate the carrot on a coarse grater. If you prefer the carrot pieces to be more noticeable, you can finely chop it with a knife instead.
Step 5
Then add the onion and carrot to the skillet with the meat. Stir and fry everything together for another 3-4 minutes.
Step 6
Add the rinsed buckwheat to the skillet. Bring water to a boil. Stir the tomato paste into the hot water and pour this mixture over the buckwheat. Add a little salt and spices to taste. Stir and bring to a boil. Cover the skillet with a lid and cook over low heat for 13-15 minutes.
Step 7
During the simmering time, the buckwheat will absorb the water. Taste the buckwheat. It should be soft. I like this dish to be juicy, so I add a little more hot water and remove it from the heat. The buckwheat stops cooking at this point, so it will not become overcooked. But there will still be a small amount of broth left in the dish, which makes it juicier.
Step 8
Divide the merchant-style buckwheat among plates and serve. Enjoy your meal!
Author note
Share the recipe
