Buckwheat with Chicken, Pumpkin and Carrots (in a Pan)

Experiment by adding pumpkin to the familiar combination of buckwheat with chicken, onions, and carrots. Thanks to the pumpkin, the dish gets a new taste. When cooked in one bowl, buckwheat turns out to be crumbly and very fragrant, chicken is tender and soft.

Cook: 50 mins

Ingredients

Directions

Wash the chicken fillet, dry, and cut into medium cubes. In a deep frying pan or stewpan preheated with vegetable oil, fry the chicken fillet for 7-10 minutes, until browning.
Cut the peeled vegetables: carrots – into thin slices, onions – into thin half-rings, pumpkin – into medium pieces.
Add the onion to the chicken and fry for another 5 minutes over medium heat.
Then add pumpkin, carrots, and tomato paste.
Cook covered over medium heat for 10 minutes, stirring occasionally.
We wash the buckwheat thoroughly under running water and add it to the chicken and vegetables in the pan.
Pour water there, add paprika, salt, and ground pepper. Bring to a boil and cook, covered over low heat for 15 minutes. Then we pass the peeled garlic through a press and add to the pan. Mix and cook for another 5 minutes.
Buckwheat with chicken, pumpkin, and carrots is ready. Let the dish steep for another 10 minutes and serve, garnished with chopped parsley.

Good appetite!

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Buckwheat with Chicken, Pumpkin and Carrots (in a Pan)

Ingredients

Directions

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