When I first cooked chicken with buckwheat in the oven, I had what is called a “template break”: well, still chicken, everything is clear with it - it’s as easy as cooking in the oven, but to simultaneously with buckwheat, and even without a lid ... Slamming the oven door, I cautiously began to wait for what would come of this adventure. And what would you think? I got the most successful buckwheat from all that I have ever cooked. Soft, delicate, crumbly, with a rich taste, the aroma is indescribable! Do you know why? When we bake chicken in the oven, a sufficient amount of juice and fat is always released, which we usually do not use anywhere. When the chicken is cooked with buckwheat, then all the juices are absorbed into the grits along with water, which, partially evaporating, creates a cloud of steam in the oven, so the chicken is especially tender. Here is such an interesting culinary effect. In addition to everything, you will be surprised how simple it is to cook such a chicken with buckwheat, I took the recipe from the photo so that you can make sure - everything is very, very easy here.

Ingredients:

• 1 cup buckwheat (200 grams),
• Chicken - 600 grams,
• Onion - 1 piece,
• Carrots - half large,
• Water - 2 glasses and a little more,
• Sour cream - 1 tablespoon,
• Salt to taste (1 teaspoon),
• Seasonings - 1 teaspoon,
• Cooking oil for frying,
• Butter for serving (30 grams)

Step-by-step recipe for cooking chicken with buckwheat in the oven

The first step, in principle, can be skipped if you do not have time to cook at all and then after five minutes you will put the dish in the oven. The result will still turn out good, but if you want excellent, then spend five to seven minutes to prepare a simple carrot-onion fry. A trifle - and it will give an additional aroma, and an appetizing golden color. So, we quickly clean the onion and carrot. Cut the onions into medium-sized cubes, throw them into a frying pan and fry in oil on good heat, stirring constantly, for about three minutes, until a characteristic smell of fried onion appears. Immediately after this, you can put the carrots in a frying pan, mix with onions, fry for a minute or two, tighten the fire to a small one, pour 3 tablespoons of water into a frying pan and let the fry stew until it is completely evaporated. It will turn out so beautifully, completely dry, nothing will burn. For beginners - the most enjoyable way to cook fry.

Step Two We wash buckwheat. It is possible in a sieve or in a bowl, pouring and draining water several times. Throw the buckwheat into a frying pan, mix with frying and put it in a form where it is supposed to bake buckwheat with chicken. I’ll advise you to immediately take the form deeper than mine (because I got it right next to the water, but it’s better to keep at least a centimeter to the edge).

The third. Wash the chicken, dry it (you can get it wet with a thick paper towel), salt and pepper on all sides, sprinkle it with seasonings if desired (I took a teaspoon of sunflower hops), spread on top of buckwheat. Tightly so.

Fourth step. We salt the water to taste, you can add some favorite seasonings. We fill it with our chicken with buckwheat. And put the dish in the oven. Temperature - 180 degrees, time - 40 minutes.

Finishing touch. Also optional. But for those who love a crispy crust, it is very important. Just five minutes before the end of cooking, open the oven (carefully, there is steam in it, so keep your face away at the moment you open the door). We take sour cream, grease the chicken on top and put the form on the highest level, under the shadows. If there is a “grill” function, switch the oven to it and hold the chicken for no more than three minutes, in normal mode - 5-7 minutes.

That's all. When serving, put a piece of butter in buckwheat. Enjoy your meal!

The recipe for chicken stuffed with buckwheat is a budget option to deliciously feed the whole family and guests, as well as a wide field for culinary fantasies. You can endlessly complicate the dish by changing the composition of the filling to your liking. For example, add fried mushrooms or prunes, vegetables or apples to buckwheat, or pickle the bird in your favorite sauce, coat it with sour cream, mayonnaise, etc.

Today we have the basic version without additives - chicken stuffed with buckwheat in the oven. A recipe with step by step photos will help you understand all the details and subtleties of cooking. Although there is nothing complicated here, you need to cook the filling, stuff the chicken and bake in the oven until cooked. You will get two dishes at once at the same time: and juicy chicken, and a flavorful side dish.

Ingredients

• chicken 1 pc.
• ground pepper mixture 0.5 tsp
• garlic 1 tooth.
• ground paprika sweet 1 tsp
• soy sauce 2 tbsp. l
• tomato paste 0.5 tbsp. l
• vegetable oil 0.5 tbsp. l
• lemon juice 1 tbsp. l

  For filling

• buckwheat 1 tbsp.
• water 2 tbsp.
• salt 0.5 tsp
• butter 20 g
• sunflower oil 2 tbsp. l
• onions 1 pc.
• carrots 1 pc.

How to cook buckwheat-stuffed chicken in the oven

1. First you need to pickle the bird. If you have frozen, defrost it in the refrigerator or at room temperature (but not in water!). I have a large chicken weighing 2 kg, chilled meat, so I just washed the carcass and dried it with a paper towel. I removed the coccygeal gland in the tail area - it can give an unpleasant odor when baking.
2. 
   For the marinade, I combined soy sauce, tomato paste, lemon juice and vegetable oil, added garlic through a press (salt is not necessary, since soy sauce itself is quite salty). From all sides thoroughly rubbed the chicken and set aside to pickle at room temperature. If you don’t have any of the ingredients or not enough time to prepare a complex chicken marinade, you can simply rub it on all sides with salt, pepper and grease with sour cream or homemade mayonnaise
3. 
   While the meat is pickled, it's time to cook the filling. First, I cooked buckwheat porridge. Sifted through and washed the cereal, fell asleep in boiling, slightly salted water. Cooked for 20 minutes, until fully cooked. She added a small piece of butter to the finished buckwheat porridge for flavor and friability.
4. 
   Separately, cooked the roast. Passaged in vegetable oil, onion, diced. Then she added carrots, chopped on a coarse grater into the pan, and fried another 5-7 minutes until golden brown.
5. 
   Combined and mixed buckwheat porridge and frying, brought the amount of salt to taste. It turned out friable filling.
6. 
   It remains to start the chicken. I stuffed it tight enough, because the porridge is already fully prepared and will not swell when baked. For a 2-pound chicken, the whole filling was completely gone, without a trace.
7. 
   I sewed a hole with a needle and thread - you can use a special culinary one, you can use ordinary white thread.
8. 
   She laid it in a heat-resistant form with the breast up. She covered it with foil on top in case the chicken stuffed with buckwheat in the oven starts to blush strongly. Top smeared with the remaining marinade. Sent to bake at 180 degrees for 1 hour and 30 minutes - the cooking time directly depends on the weight of the carcass. Readiness is checked simply: you need to pierce with a knife to the bone, if clear meat juice is released, then the bird is ready.
9. 
   Then she took off the foil, poured the juice that stood out and baked for another 15 minutes so that the chicken was beautifully browned (only its wings were wrapped so as not to burn).
10. An appetizing, juicy and delicious chicken stuffed with buckwheat is ready. It remains to remove the threads, and you can serve it to the table immediately with the heat of the heat with fresh vegetables and herbs. It turned out two in one dish, as promised: meat and side dish at the same time. Enjoy your meal!

I have no doubt that many housewives will agree that boiling ordinary buckwheat porridge on the stove is a real art that requires some skill and practice. Often buckwheat is either too dry or overcooked. For myself, I discovered a very simple and convenient way to cook in the oven. Buckwheat cooked in the oven turns out to be much tastier, frizzier and more aromatic than buckwheat cooked on the stove. In addition, in the process of preparing it, you can do your own thing, and not stand at the stove. Buckwheat in the oven can be prepared with or without meat, and with the addition of vegetables.

Buckwheat with chicken in the oven, a step-by-step recipe with a photo of which I want to offer you, enjoys unprecedented popularity among my households as a side dish. Almost the entire portion of cooked buckwheat leaves in one moment. During stewing, buckwheat is saturated with juices and aromas, as a result of which it becomes very tasty. Thus, combining meat and buckwheat porridge in one garnish, you get not only very healthy, but also a hearty, tasty and nutritious dish.

And now let's move on to the recipe and see how to cook buckwheat with chicken in the oven.

Ingredients:

• Chicken - 400-500 gr.,
• Buckwheat groats - 2 cups,
• Water - 1 cup,
• Onion - 1 pc.,
• Carrots - 1 pc.,
• Tomato sauce - 2 tbsp. spoons
• Bay leaf - 1-2 pcs.,
• Spices and salt to taste,
• Sunflower oil.

Buckwheat with chicken in the oven - recipe

Wash chicken legs under cold water. Dry off excess moisture. Cut the meat from the bone. Cut the resulting chicken into even smaller pieces.

Peel the onions and carrots. Chop the onion finely with a knife.

Carrots should be grated on a fine or medium grater.

Sort buckwheat. Put in a bowl. Rinse in two waters. Drain the cereals.

Put the bowl with buckwheat aside. Now you need to fry the chicken. Put chicken in a pan with a little vegetable oil.

After 5 minutes, add onions and carrots to it.

Fry vegetables for another 5-7 minutes.

Buckwheat groats in a refractory baking dish.

Add fried chicken and carrot slices.

To make buckwheat with chicken in the oven fragrant, add salt and spices and a bay leaf and ketchup.

Spices can be selected to your taste and discretion. In the event that buckwheat with chicken will be prepared for children, the number of spices, respectively, as well as ketchup should be minimal. Buckwheat with meat, pour water and mix.

The liquid level should be about 2 cm higher than buckwheat. During the quenching process, buckwheat will swell and absorb all the liquid. Send the buckwheat in the oven, heated to 180C for 25-30 minutes. Let me remind you that the time is approximate and will depend on the characteristics of your oven.

Hold it until it swells and becomes soft. Chicken with buckwheat in the oven, recipe with photo  which we examined is a universal side dish, which is suitable for a large number of salads. So, in addition to it, you can cook both mushroom and fish or vegetable salad.

Buckwheat with chicken in the oven. A photo

I bring to your attention a few more recipes for buckwheat with chicken in the oven. The first to consider is a buckwheat recipe with baked chicken thighs under a cheese crust.

Ingredients:

• Chicken thighs - 1 kg.,
• Buckwheat groats - 2 cups,
• Hard cheese - 100 gr.,
• Onion - 2 pcs.,
• Carrots - 2 pcs.,
• Sour cream - 150 ml.,
• Spices and Sol - to taste
• Sunflower oil.

Buckwheat with chicken and cheese in the oven - recipe

Wash buckwheat. Dice the onion, chop the carrot with a grater. Grate hard cheese on a coarse grater. Wash and dry the chicken thighs.

Onions with carrots spasseruyte in vegetable oil. Add buckwheat to the bottom of the baking dish. Pour a glass of water. Spread the chicken legs on top.

Pour sour cream into a bowl to make the sauce. Add fried onions with carrots. Add spices and salt. Mix the sauce. Lubricate the chicken thighs with it. Then sprinkle the chicken with grated cheese. Cover the mold with a lid or foil. Bake for 35-40 minutes. 5 minutes before readiness, open the form to get a golden crust on the cheese. Serve hot.

Buckwheat with chicken in pots is also very tasty.

Ingredients:

• Buckwheat - 2 cups,
• Chicken breasts - 600-700 gr.,
• Onion - 1 pc.,
• Carrots - 2 pcs.,
• Salt and spices to taste,
• Bay leaf - one leaf in each pot,
• Vegetable oil.

Buckwheat with potted chicken - recipe

Before cooking, buckwheat should be sorted and washed. Dice the onion. Grind carrots with quarters. rinse. Cut it into small pieces. In vegetable oil, spasser onion and carrots.

Add chicken slices to vegetables. Hold on the stove for another 5 minutes. Fill the third part of the pots with the resulting chicken and vegetable roast. Top with buckwheat.

Buckwheat with meat should occupy half the pot. Pour pots on the shoulders with water. Put the pots in the oven, heated to 180C. Buckwheat in chicken in the oven should be cooked for 40-45 minutes.

Chicken stuffed with buckwheat in the oven is a dish worthy of any festive table.

Ingredients:

• Champignons - 300 gr.,
• Buckwheat groats - 1 cup,
• Chicken carcass - 1 pc.,
• Mayonnaise - 100 ml.,
• Carrots - 1 pc.,
• Onion - 1 pc.,
• Chicken liver - 300 gr.,
• Spices and salt - by bite,
• Vegetable oil.

Oven buckwheat chicken - recipe

Sort buckwheat, sorting the marriage and impurities. Wash the grits. Boil it until cooked. In addition to cereals, to prepare this dish, you need to wash the following products - champignons, carrots, chicken carcasses and liver.

Peel onions and carrots. Finely chop the chicken liver and mushrooms. We chop the onion into cubes, carrots - using a grater. Spasseruyu onions and carrots in a pan with butter. Add liver and mushrooms to already soft vegetables. Season with salt and season to taste. Shuffle. Put it out for about five minutes.

Put the fried liver with mushrooms in a bowl of boiled buckwheat. Stir the filling.

Stuff the washed and dried chicken carcass with buckwheat filling. Additionally, the chicken’s stomach can be sewn up with thread. In a bowl, mix mayonnaise with salt and spices. Lubricate the chicken carcass with the resulting sauce. Put it on a baking sheet. Bake at 190C for about 40-45 minutes, until a golden skin appears on the chicken. Finished oven buckwheat chicken, served on a large dish decorated with herbs, vegetables or fruits.

The magnificent combination of buckwheat with chicken in the oven opens to the maximum and delights in taste, aroma and attractive appearance. It cooks at the same time surprisingly simple, which makes the dish even more attractive. You can be sure that even those who usually refuse buckwheat cereal will not be able to resist. You can safely cook it both on weekdays and for the festive table - this will be a worthy alternative to traditional potatoes or rice.

Ingredients:

• The core - 1.5 cups;
• portioned pieces of chicken - 500-600 gr.;
• a small onion head;
• 3 cloves of garlic;
• 1.5 tbsp. l vegetable oil (or 30 gr. butter);
• salt to taste;
• a set of spices - black pepper, curry, a mixture for chicken dishes - of your choice;
• greens (Provence herbs are ideal, including basil);
• boiling water - 2.5 glasses.

Cooking:

If necessary, sort out the cereals, thoroughly rinse and pour into a small saucepan or bowl of sufficient volume. Salt, pour cool boiling water and leave to steam for about 10 minutes.

Rinse the chicken into portions (with bones or fillets), dry with a towel and rub with spices. Leave to marinate.

Preheat the oven to 180 o C.

Cut the onion into thin half rings, chop the garlic with a knife or using a press.

Pour the vegetable oil into a deep stewpan. If you choose cream, you will need to add it when the dish is almost ready - collect the buckwheat with a slide, put a piece of oil in the depression in the center (as if in the mouth of a volcano) and return it to the oven so that the butter melts and soaks all the porridge.

We put onion, garlic, and cereal into the oil (together with water). Mix thoroughly, distributing the components throughout the entire volume of the dishes evenly. Put the pickled meat with the last layer.

We cover the stewpan with foil so that there is no air access - thanks to this, buckwheat with chicken in the oven will languish in its own juice. It is in this technique - the secret of the unique taste and smell of this dish.

We put the stewpan in a preheated oven for 1 hour. However, after 40 minutes we remove the foil so that a delicious golden crust is baked on the surface.

By the way, at this moment you can sprinkle the dish with grated hard cheese or chopped fresh herbs (dill, green onions, basil, celery). Buckwheat with chicken will gain extra piquancy from such an additive.

Here, in fact, all the operations that are required for cooking buckwheat with chicken in the oven. Simply, perhaps, it can only be cooked.

Serve the finished dish to the table in the same saucepan in which it was prepared. In any case, even the most fastidious gourmets will be satisfied with its “design” and taste.

In the collection of our site there are for every taste. Delight your loved ones with delicious and healthy porridge in a wide variety of options!

Enjoy your meal!

oven buckwheat chicken

Oven buckwheat chicken

In my opinion, this dish is universal, it can be used on weekdays and for the festive table. It can be given to both adults and children. If you are going to give small children, then the seasonings included in this recipe should still be excluded. The dish turns out healthy, satisfying.

Such a dish will not let you freeze and despair even on the dankest day. And here is the recipe itself.

And here is the recipe itself.

Ingredients:

• Buckwheat groats 1 cup; (calculate your products based on the number of people).
• Water 1 cup;
• Chicken meat;
• Sour cream;
• Any hard cheese;
• Seasoning for chicken;
• Salt;
• Vegetable oil for lubrication.

Cooking chicken with buckwheat in the oven

1. Slightly grease the baking dish with vegetable oil.

2. Rinse buckwheat and place in the mold.

3. Peel, wash, finely chop and spread on the surface of buckwheat. Now we prepare the chicken: we cut it into pieces, rub it with seasoning (I used hops-suneli + added some ground coriander + some more salt).

You can use any seasoning for the bird or your favorite seasoning that you usually take for cooking chicken. Put the prepared chicken pieces on the onion.

4. Top the pieces with sour cream.

5. Pour one glass of salty hot water into the baking dish at the edges very carefully. We add salt to taste, but be careful not to oversalt.

6. Now send the form with buckwheat and chicken to the oven for 60 minutes. Temperature condition 200 degrees.

7. While preparing our buckwheat with chicken, grate cheese on a coarse grater. For a while we leave aside. If you want to get a diet dish at the exit, then you can skip the cooking step with cheese.

In my opinion, a dish with a golden cheese crust looks more solemn. Such a dish can be safely put on any holiday table. Nourishing, tasty and cooking is not difficult.

8. The next moment of preparation, it is necessary to get the form out of the oven and sprinkle our dish with cheese. Here you need to focus on what kind of crust you would like to receive.

If it is very browned, then the dish must be taken out, somewhere about 35 minutes before full cooking, sprinkle with grated cheese and again sent to the oven until fully cooked. If you want to have a more delicate, more calm ruddy color, then 20 minutes before the end.

buckwheat chicken

After an hour of cooking buckwheat chicken, the dish will be ready to eat. We take it out of the oven, immediately serve it to the table, because the dish cools quickly, and it is better to eat all the same, immediately with the heat, with the heat.

What I really liked in this dish is the taste of buckwheat, I'm not talking about the taste of meat, this is real bliss. I do not really like buckwheat, but according to this recipe it turns out to be amazingly tasty, crumbly, moderately oily.

You can also make buckwheat, but

Wishing everyone a bon appetit. And be healthy.