Buckwheat Under a Blanket

Ingredients

• Onion 2 heads
• Carrot 2 pieces
• Cheese Spread 5 oz
• Buckwheat Groats 10 oz
• Vegetable Oil 0 fl oz
• "Petelinka Thigh Fillet" 3 pieces
• Chicken Broth 20 fl oz
• Salt to taste
• Ground Black Pepper to taste
• Paprika to taste

Step-by-Step Guide

Step 1

Chop the onion into large cubes.

Step 2

Grate the carrot using a coarse grater.

Step 3

Cut the chicken into pieces about 1 cm (if using skin-on fillets, you can remove the skin, but it will be tastier with the skin on).

Step 4

Heat vegetable oil in a deep skillet, add the onion, and sauté, stirring, until it is lightly golden.

Step 5

Add the carrot to the skillet and, slightly increasing the heat, cook until the carrot is halfway tender. Season with salt and stir.

Step 6

Spread the sautéed mixture evenly in a baking dish.

Step 7

In a separate bowl, season the chicken with salt, pepper, and generously sprinkle with paprika. Layer it evenly on top of the vegetables.

Step 8

Spread the buckwheat evenly over the chicken and smooth it out.

Step 9

Heat water or broth nearly to boiling and pour in the buckwheat groats, using a ladle to pour the liquid into the dish (this helps keep the layer of groats even and distributes the liquid more uniformly).

Step 10

Cover the dish with foil and place it in the preheated oven at 355°F for about 40 minutes (the buckwheat should be fully cooked).

Step 11

Remove the dish from the oven, carefully remove the foil, and sprinkle the buckwheat with grated cheese. Cover it again with foil (make sure the foil does not touch the cheese!). Reduce the oven temperature to 320°F and return the buckwheat to the oven for 10 minutes.