Skip to content

Buckwheat with chicken in the multicooker

Buckwheat with chicken in the multicooker, Prescriptions, Any category, Any kitchen, Hot snacks, Main dishes, European cuisine

Ingredients portion 4

Buckwheat grits 1 cup

Chicken breast 1 piece

Carrots 1 piece

Onions 1 piece

Chicken seasoning to taste

Ground black pepper to taste

Salt to taste

Tomato paste 2 tablespoons

Water 1.5 cups

Dill to taste

Sunflower oil to taste

Cooking instructions 1 hour and 20 minutes

1 Cut the chicken fillet into pieces about 1.5×1.5 cm in size.

2 Salt, pepper and sprinkle the seasoning on the meat pieces and leave in the refrigerator for 20-30 minutes.

3 Cut the onion into half rings.

4 Peel, wash and grate the carrots.

5 Peel and rinse the buckwheat.

Snack cake with bryndza

6 Grease the bowl of the multicooker with vegetable oil. Switch the multicooker on to roast mode for 20 minutes. Place the chicken pieces in the pan and roast for 10 minutes. After 10 minutes add the onion and carrots. Stir-fry. Stir-fry for another 10 minutes. Then add buckwheat, pour tomato paste diluted in water, salt a little. Turn the multicooker to the “Braise” mode and braise the whole thing for 20 minutes.

7 Stir in the cooked buckwheat. Sprinkle finely chopped dill on top.

Leave a Reply

Your email address will not be published. Required fields are marked *


Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .