Buckwheat porridge turns out to be very fragrant and crumbly, chicken turns out to be very tender. It is important not to overcook the chicken in a frying pan so that the juice does not have time to leak out. Then buckwheat porridge will turn out very juicy.
Instructions
- Pour the buckwheat groats with boiling water in a saucepan, put on fire, bring to a boil, cook for 5 minutes, then turn off the heat, add a little salt to the buckwheat groats, stir, set aside. Cut chicken or ham into medium pieces. Heat a little vegetable oil in a frying pan, fry a little chicken on both sides, then add a little salt and pepper.
- Grate the carrots on a coarse grater. Finely chop onion, pepper and garlic, tomatoes in half rings, fry the vegetables in the same pan as the chicken, add garlic and herbs at the end, add a little salt and pepper to the vegetables.
- Preheat the oven to 180 degrees. In a fireproof mold, put the buckwheat together with the liquid, put the chicken pieces on top of the vegetables, lubricate with oil.
- The form is well covered with foil in 2 layers, put in the oven for 50-60 minutes. The foil can be removed 5 minutes before it is ready.
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