This dish is fulfilling in all aspects – with the spice from the hot sauce, the characteristic chewy texture of the wheat berry, and the juicy marinated chicken.
Wheat berries are a highly nutritious grain that offers several health benefits. With their bran, germ, and endosperm intact, it is an excellent source of dietary fiber. However, if you’re not a fan of their nutty chewiness, you can replace with rice or quinoa, and just alter the cooking time accordingly. Read more about wheat berries here.
Makes about 4 portions.
Prepare the ingredients.
step 5: Add the remaining 1 tablespoon of oil to the skillet and sauté the ground vegetables on medium until soft, about 3 minutes. Add the diced tomato and cook for another minute.
STEP 6: Add the drained wheat berries, and stir for 1 minute.
STEP 7: Add the remaining 2 cups of water. Crush and add the bouillon cube, and make sure it dissolves nicely. Add ½ tsp of salt if needed (usually the stock cubes have salt).
Step 8: Once the pot starts simmering, reduce the heat to low, cover and allow it to cook for 30 minutes.
step 9: After 30 minutes, add the chicken, mix with the wheat berries nicely, and put the lid back on. Cook for another 30 minutes. Ready to serve!