Buckwheat with chicken
A dish made of chicken fillet, buckwheat, tomatoes in their own juice, carrots, and onions.
- Total
- 1 h
- Servings
- 4
- Difficulty
- Easy
Nutrition
per serving- kcal
- 478
- Protein
- 34 g
- Fat
- 15 g
- Carbs
- 52 g
Ingredients
for 4 servings- chicken fillet300 g
- buckwheat groats200 g
- tomatoes in their own juice200 g
- carrots1 pcs
- onion1 pcs
- saltto taste
- ground black pepperto taste
- spicesto taste
- oil2 tbsp
Method
8 stepsCut the chicken fillet into small pieces.
Peel and finely chop the onion. Peel and grate the carrots on a coarse grater.
Heat oil in a deep frying pan or a thick-bottomed pot over medium heat. Sauté the onion until translucent, then add the carrots and cook for another 5-7 minutes until soft.
Add the chicken fillet to the vegetables and fry, stirring, until golden brown on all sides.
Add the tomatoes in their own juice, salt, pepper, and spices. Stir and simmer covered for 10 minutes.
Rinse the buckwheat groats. Add the buckwheat to the chicken with vegetables and tomatoes. Pour in enough water to cover the ingredients by approximately 1.5-2 cm.
Bring to a boil, reduce heat to low, cover with a lid, and cook for approximately 15-20 minutes, or until the buckwheat has absorbed all the liquid.
Remove from heat and let the dish sit covered for 10 minutes before serving.