Buckwheat is a very aromatic and crisp, the chicken very tender. It is important the chicken does not overcook in the pan so that the juice does not have time to emerge.
|Cooking time 75 minutes||Number of servings -|
Buckwheat pour boiling water in a saucepan, put on fire, bring to boil, boil 5 minutes, then fire off the buckwheat, season with a little salt, stir until set aside.
Chicken or chicken cut into medium pieces. In a pan heat a little vegetable oil, fry a bit the chicken from both sides, then season with a little salt and pepper.
Carrots grate on a grater. Onions, peppers and garlic finely chop the tomatoes in half rings, fry the vegetables in the same pan that the chicken, in the end, add the garlic and the herbs, vegetables, a little salt and pepper.
The oven heated to 180 degrees.
In refractory form spread the buckwheat together with the liquid, top the chicken pieces on top of the vegetables with the oil.
The form well cover with foil in 2 layers, put in the oven for 50-60 minutes. 5 minutes until cooked foil can be removed.