Buckwheat merchant style with carrots onions chicken

Buckwheat porridge turns out especially tasty if you cook it with fried meat, with the addition of tomato. With chicken fillet, this dish is prepared faster.
We start with the preparation of meat and vegetables, rinse the chicken fillet, peel the onion, carrot, garlic and wash. Cut chicken fillet into large cubes, cut onion into quarter rings, grate carrots on a coarse grater, dilute tomato paste in water, sort buckwheat groats and rinse.
We start frying chicken fillet in preheated vegetable oil in a frying pan with high sides.
After 2-3 minutes, add the onion to the chicken. We continue to fry on high heat for a couple more minutes.
Next, add carrots, salt and spices to the pan, mix and fry for another 2 minutes.
Then, after 2 minutes, put buckwheat in the pan, mix everything and turn down the heat.
Fill buckwheat with chicken in a frying pan with tomato paste diluted in water, mix again and cover the pan with a lid.
We cook buckwheat merchant-style with chicken on low heat under the lid for 25 minutes. During the cooking process, buckwheat should absorb all the liquid and become crumbly.
Before turning off the heat, we pass garlic through the press and add it to the finished dish. Stir and let stand under the lid for another minute, then spread on plates and serve for lunch on the second.