Buckwheat with chicken in a multicooker
4 servings
80 minutes
Buckwheat with chicken in a multicooker is a simple and hearty dish that combines tender chicken meat with aromatic buckwheat groats. The origins of this recipe lie in traditional European cuisine, where buckwheat holds a special place due to its nutritional value. Buckwheat absorbs the rich flavors of chicken, tomato paste, and spices, creating a harmonious blend of ingredients. The dish is perfect for everyday meals: it is easy to prepare and does not require complex culinary skills. Adding fresh dill gives it a refreshing touch, making it even more appetizing. It works well as a standalone dish or as a side dish. A great choice for those who appreciate balanced nutrition and rich flavor!
1
Cut the chicken fillet into pieces about 1.5x1.5 cm.
- Chicken breast: 1 piece
2
Salt, pepper, and sprinkle spices on the meat pieces and place them in the refrigerator for 20-30 minutes.
- Salt: to taste
- Ground black pepper: to taste
- Chicken seasoning: to taste
3
Cut the onion into half rings.
- Onion: 1 piece
4
Peel, wash, and grate the carrot on a coarse grater.
- Carrot: 1 piece
5
Sort and rinse the buckwheat.
- Buckwheat groats: 1 glass
6
Grease the multicooker bowl with vegetable oil. Set the multicooker to 'Fry' mode for 20 minutes. Place pieces of chicken in the bowl and fry for 10 minutes. After 10 minutes, add onion and carrot. Stir. Fry for another 10 minutes. Then add buckwheat, pour in diluted tomato paste, and add a little salt. Set the multicooker to 'Stew' mode and stew everything for 20 minutes.
- Sunflower oil: to taste
- Chicken breast: 1 piece
- Onion: 1 piece
- Carrot: 1 piece
- Buckwheat groats: 1 glass
- Tomato paste: 2 tablespoons
- Water: 1.5 glass
- Salt: to taste
7
Stir the cooked buckwheat. Sprinkle with finely chopped dill on top.
- Dill: to taste
