International kitchen

Buckwheat with chicken fillet in a multicooker

Name: Buckwheat with chicken fillet in a multicooker
Cook time: 50 min
Total time: 50 min
Yield: 8 servings
Cuisine: International
Ingredients: 1 cup of buckwheat groats; 1 pc Chicken breast (or fillet); 1-2 carrots; 1 onion; dried basil; Chicken seasoning; black pepper; salt to taste; 2 tbsp Tomato paste; 1.5 cups of water; dill; sunflower oil

Learn how to make Buckwheat with chicken fillet in a multicooker with 12 ingredients and 8 clear steps.

Buckwheat with chicken fillet in a multicooker recipe

PrepNot statedCook50 minServes8LevelMedium

Cook with confidence

Before you start

A quick setup makes the method easier to follow and keeps important steps from being missed.

Preparation checklist

Read all 7 method steps from beginning to end.
Measure and arrange all 12 listed ingredients.
Set aside about 50 minutes, based on the time recorded by the source.

Recipe notes & preparation tips

Read the full method before you begin and prepare all ingredients in advance.

Taste near the end of cooking and adjust the seasoning before serving.

Adapted from the source recipe's notes.

Step by step

Method

01
Chicken fillet cut into pieces about 1.5x1.5 cm in size.
02
Sprinkle, sprinkle and sprinkle with seasoning pieces of meat and put in the refrigerator for 20-30 minutes.
03
Cut the onions with half rings.
04
Peel the carrots, wash and rub them on a large grater.
05
Go through the buckwheat and wash it.
06
Bowl multicooker lubricate vegetable oil. Turn on the multicooker in the "Frying" mode for 20 minutes. Put in a bowl of multicooker pieces of chicken and fry for 10 minutes. After 10 minutes, add the onions and carrots. Stir it up. Roast another 10 minutes. After that, sprinkle buckwheat, pour diluted in water tomato paste, a little salt. Put on the multicooker mode "Extinguishing" and extinguish all 20 minutes.
07
Stir the buckwheat ready. Sprinkle on top with finely sliced dill. Buckwheat with chicken fillet in the multicooker succeeded!

Ready to serve

Serve the dish as directed and enjoy it while it is at its best.

Bon appétit — enjoy your meal!

Transparent sourcing

Source & licence

This recipe was adapted and reformatted from Osiyo.ru / Аймкук . Text: Used with permission. Image: Used with permission, credited to Irina Serdyuk; view original image record .

Before you start

Preparation checklist

Recipe notes & preparation tips

Method

Ready to serve

Source & licence

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