Usuba
Buckwheat with Chicken in Tomato Sauce
A hearty one-dish meal with tender chicken fillet, buckwheat, and vegetables. The meat is seared until golden brown, then stewed with buckwheat in tomato sauce. The dish turns out aromatic, with a rich flavor and soft texture.
- Total
- 30 min
- Standard serving
- 395.4 g
Ingredients
Total 12
Instructions
- 1
Step 1
Cut the chicken fillet into cubes with sides of about 2 cm.
- 2
Step 2
Heat vegetable oil in a skillet and fry the chicken over high heat until golden brown. Transfer the cooked meat to a separate dish.
- 3
Step 3
Chop the onion and carrot into small cubes. Mince the garlic.
- 4
Step 4
Add a little oil to the pan and fry the onion until transparent.
- 5
Step 5
Add the carrots and fry for another 3–4 minutes, stirring.
- 6
Step 6
Add garlic and tomato paste, fry, stirring, for about a minute.
- 7
Step 7
Return the chicken to the pan, add buckwheat groats, salt and pepper. Pour in hot water, bring to a boil, cover with a lid and simmer over low heat for 20–25 minutes until the buckwheat is cooked.
- 8
Step 8
Finely chop the parsley and dill.
- 9
Step 9
Transfer the cooked buckwheat to a plate and sprinkle with herbs.
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