Description
Buckwheat porridge with chicken pieces, cooked in the oven. It turns out much tastier than just boiled on the stove.
Ingredients
-
Chicken
0.5 piece
-
Onion
1 piece
-
Buckwheat
2 cup
-
Seasoning
2 tsp
-
Salt
2 tsp
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Black pepper
1 tsp
-
Bay leaf
1 piece
Cooking
Cut the chicken into serving pieces. Put in the pots. Sprinkle with seasoning.
We cut onions.
Lay the buckwheat. In my pots (3 pieces) left 2 cups (that is a little more than half Cup in each).
Pour water into each pot to 2 cups. Add pepper (I have four pepper, not four pieces, and the composition of pepper: pink, white, green and black) and Bay leaf break into 3 pieces and piece by piece put into each pot. Salt.
Closed caps in the oven (to an already standing there soup). Put on the smallest fire.
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