Buckwheat with Chicken and Vegetables in Multi-Cooker
Thanks to the multi-cooker it is possible at the same time to prepare both a side dish and a main course. Today on the menu is buckwheat with chicken and vegetables. Cereal turns out very fragrant and fluffy, and chicken is gentle and juicy. Vegetables and spices give to a dish unique saturated taste and aroma. For this recipe it is possible to use the chicken fillet or meat on a bone cut on portion pieces. Thanks to the clever assistant you will be able to feed quickly and tasty all family with a nourishing and useful dinner.
Ingredients
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Chicken thigh4 pcs
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Buckwheat2 glass
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Water4 glass
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Onion1 pcs
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Carrot1 pcs
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Garlic3 clove
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Tomato sauce2 tbsp
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Vegetable oil50 ml
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Salt- to taste
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Black pepper- to taste
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Seasoning for chicken1 tsp
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Bay leaf2 pcs
Steps
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1. Wash chicken thighs, dry from excess moisture and split into two parts on a joint. In the multicooker let’s set a program "Frying". Let's pour in a multicooker bowl vegetable oil and wait till it is warmed up. Then lay out chicken thighs in a multicooker bowl and fry them to a golden crust from two sides.
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