An original and delicious dish of buckwheat, chicken, and vegetables, cooked in one dish. All ingredients perfectly complement and enrich each other. Buckwheat porridge, soaked in vegetable juices, turns out to be fragrant and crumbly, and the chicken fillet is tender and juicy.
Cook: 1 hour 5 minutes Servings: 2
Ingredients
Buckwheat groats – 250 g
Chicken fillet – 250 g (1 pc.)
Zucchini – 100 g (0.5 pcs.)
Tomato – 150 g (1 pc.)
Sweet pepper – 100 g (1 pc.)
Carrots – 80 g (1 pc.)
Onions – 100 g (0.5 large)
Ground pepper (a mixture of peppers) – 0.5 teaspoon (to taste)
Heat vegetable oil in a deep frying pan put fillet and fry over high heat with salt and pepper mixture for 3-4 minutes, until light brown. Add 50 ml of water to the pan and cover. Simmer over medium heat for 10-15 minutes, until the water evaporates.
Peel carrots and onions. Peel the bell peppers of seeds and stalks, trim the ends of the zucchini, cut the stalk of the tomato. If the squash is a late harvest, cut the skin and remove the seeds. Cut onion and carrots into small cubes. Cut the courgette and tomato into medium pieces. Cut sweet peppers into strips.
Add the onion to the chicken and fry for 3-4 minutes, stirring occasionally, until lightly golden.
Add carrots, stir and fry for another 2-3 minutes.
Add zucchini and bell peppers to the pan, stir and fry for 4-5 minutes.
Put the chopped tomato, stir and fry for 2-3 minutes.
Pour 400 ml of water into chicken and vegetables, add salt. Cook over medium heat, without a lid, without stirring.
When the buckwheat has absorbed all the water, this is about 4-5 minutes, cover the pan with a lid and reduce the heat to low. Cook for 20-25 minutes, without opening the lid and without stirring, so that the buckwheat is crumbly.
Ready buckwheat with chicken, zucchini, tomato, and sweet pepper, cooked in a pan, leave to stand for 10-15 minutes, then stir and serve.
Ingredients
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