Buckwheat is crumbly and aromatic. The aroma and taste of chicken meat goes well with it. This dish is perfect for lunch and dinner. The cooking technology is quite easy and takes little time.
It is necessary
- - buckwheat 200 g;
- - chicken fillet 300 g;
- - onion 1 pc.;
- - carrots 1 pc.;
- - 3 cloves of garlic;
- - tomato paste 3 tbsp. spoons;
- - dried basil 0.5 teaspoon;
- - dill 1 bunch;
- - vegetable oil 2 tbsp. spoons;
- - ground black pepper;
- - salt.
Instructions
Step 1
Wash the chicken fillet, pat dry with a paper towel, cut into small cubes. Heat vegetable oil in a frying pan, fry the chicken until golden brown. Add basil and salt.
Step 2
Peel, wash, dry onions and carrots. Cut the onion into half rings. Grate the carrots on a coarse grater. Wash the dill, chop finely. Add the onion to the pan, simmer for 2-3 minutes, then the carrots and dill. Simmer for 1-2 minutes.
Step 3
Add tomato paste to the pan, cover with water, salt and pepper to taste. Rinse the buckwheat, put in the pan to the meat, add chopped garlic. Cook for about 20-25 minutes, until all the water has evaporated.
