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Buckwheat is cooked like a merchant in a frying pan from products that every housewife has. Chicken stewed with buckwheat and carrots turns out to be very tender.
Cut the chicken into pieces, the onion in half rings, finely chop the garlic.
Grate the carrots on a coarse grater. Combine water with tomato paste.
Heat vegetable oil in a skillet and fry the chicken in it.
After 3-5 minutes, add the onions and carrots to the pan. Cook for another 5 minutes.
Season with salt, pepper, garlic and spices.
Stir, add buckwheat and cover with water and tomato paste.
Simmer over low heat for 30 minutes, until buckwheat and chicken are tender.
If the water boils quickly, add some more.
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