Stewed chicken with buckwheat porridge

Finely chop the onion and fry in vegetable oil.

Add the sliced ​​chicken.

Fry on several sides and add the carrots, cut into strips.

Fry for another 5 minutes. Pour 1/2 cup of water with tomato paste. Season with salt and pepper. Simmer for another 15-20 minutes over low heat.

Boil buckwheat, salt and season with butter. Put pieces of chicken and buckwheat on a dish, pour over the "sauce" with carrots from the pan.

Bon appetit!