
One-pot buckwheat pilaf with chicken thighs, onion, and garlic.
350 gChicken thighs
120 gOnion
10 gGarlic
1.5 cupsBuckwheat
1 leafBay Leaves
Cut chicken thighs into medium pieces.
Heat olive oil in a pot and saute onion with garlic for 2 to 3 minutes.
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1.5 tbspOlive oil
To tasteBlack Pepper
Add chicken and sear until lightly browned.
Add buckwheat, bay leaves, black pepper, and enough water to cover by about 2 cm.
Simmer until buckwheat is tender and liquid is absorbed. Remove bay leaves and serve.