Once I happened to be in Kiev. Pretty walking around the city and getting hungry, my husband and I went into a small cafe located in the basement. After reviewing the menu, we decided to ask the waiter what he could offer us for lunch. The guy immediately, without hesitation, offered chicken baked with buckwheat in the oven. Surprised by such a simple dish, we still decided to rely on the choice of the employee of the institution, and did not regret it! I don’t know if we were so hungry, or really ordinary buckwheat with chicken was divinely prepared, but it was amazingly delicious! After this dinner, I looked at this simple dish in a new way.

You might be interested in the recipe. —

Oven baked chicken with buckwheat

In order to prepare a hearty lunch or dinner for the whole family, you do not need a large number of complex ingredients. Two main ones are enough - buckwheat and chicken. You can take the whole carcass, and then divide it into parts, or buy in the store ham, drumsticks, thighs, even the wings of this bird and use in cooking. So we are preparing, and a step-by-step recipe with a photo will help us in this.

It will take about an hour to cook.

Ingredients:

1. Chicken (whole carcass or its individual parts) - 1-1.5 kg;

2. Buckwheat - 2 glasses;

3. Onion - 1 medium onion;

4. Water - 900 ml;

5. Salt, pepper, hops-suneli - to taste;

6. Garlic - 3 cloves;

7. Oil - 3-4 tbsp.

Cooking method:

1. First you need to rinse the buckwheat well, pour it into the baking dish, and pour warm water to soak it, and it takes less time to cook.

2. If the chicken is a whole carcass, then it should be washed and divided into portions, if the ham, then divided into 2 parts, if the legs, thighs or wings, then just rinse. Then add salt, pepper, hops-suneli, grind the mixture of spices in all the pieces and leave them to soak.

3. At this time, chop the onion in half rings, chop the garlic finely and send everything to a hot pan. Fry until translucent.

4. In the container with buckwheat, shift the onions and garlic, slightly salted, mix.

5. Then put the meat on top of buckwheat. Top up with water if necessary. The main thing is that almost all meat (about half) was in the water.

6. The container must be covered. If there is a lid - excellent, if not - you can build it with foil.

7. Put the container with buckwheat and meat in a preheated oven to 180 degrees for 40 minutes. After time, the readiness of the dish needs to be checked. You can give the meat a crust by opening the foil or lid and increasing the baking temperature to 200-220 degrees.

8. Baked chicken with buckwheat in the oven is ready! Serve the dish with a light vegetable salad or pickles. Enjoy your meal!

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Buckwheat in a merchant's style is, in fact, crumbly porridge cooked with meat and vegetables. You can use any meat - pork, beef, poultry, minced meat and it always turns out delicious. Today we cook buckwheat in a merchant style with chicken.

When I first saw this recipe, I caught myself thinking that I cook almost the same way, and now at home we call this dish not “buckwheat in a merchant style”, but pilaf from buckwheat.)))
I must say that this pilaf is prepared very simply, quickly, from available products and is liked by almost everyone, even those who do not really like buckwheat.

Ingredients:(for 4 servings)

• 1 cup buckwheat
• 2 cups of hot water
• 350-400 g chicken
• 1 large onion (130-150 g)
• 1 large carrot (150 g)
• 3-4 cloves of garlic
• 1-2 tbsp. l tomato paste or ketchup
• 25-30 g butter
• dry seasonings optional
• olive or sunflower oil for frying

Instead of tomato paste or ketchup, you can take one large tomato, grated without a peel on a coarse grater, also tastes delicious.
The capacity of the glass does not matter, it is only important to take the groats and water in a ratio of 1: 2.

Cooking:

For cooking buckwheat, you can use any part of the chicken as a merchant, I prefer to cook with breast fillets.
  So, cut the breast fillet into small pieces.

In a cauldron, deep pan or pan with a thick bottom, pour olive or ordinary vegetable oil, heat and spread the chicken pieces. Salt, pepper and fry until light golden brown.

Chicken can be fried not only in vegetable oil. I always advise you not to throw away the fat cut from pieces of chicken, but to freeze it. It can be added to any mincemeat, and can be used in cooking chicken dishes. Just cut, melt, then remove the greaves and add vegetable oil if there is not enough chicken ghee. This will further enrich the taste of the finished dish.

But back to the recipe. While the chicken is fried, at the same time in another pan we fry the onion, sliced \u200b\u200bin quarters of the rings, until transparent.

Then add the carrots, chopped into strips or sticks, and on low heat continue to fry for another three minutes.

Of course, onions and carrots can be fried in the same bowl with chicken, but I always fry the vegetables separately, so they are fried more evenly and the finished dish turns out to be incomparably tastier.
  In a cauldron with fried chicken, put the prepared onions and carrots. There we add the garlic, passed through the press.

We sort out buckwheat, wash, pour into a cauldron for chicken and vegetables. No need to mix. Then we plant the tomato mass or ketchup in two glasses of hot water from the kettle and pour it into the cauldron too. For buckwheat with chicken to have even better taste, at this stage you can add a pinch of any dried seasonings, for example, basil, or my favorite nutmeg, or seasoning for chicken, or Provence herbs. Mixing layers, I repeat, is not necessary.

When the water boils, remove the foam a little, but do not overdo it. We try on salt, add salt if necessary. Let the buckwheat boil in an open cauldron, until the lid is closed.
  When the water boils to the level of buckwheat, add 25-30 g of butter.

Now the cauldron is tightly closed with a lid and we reduce the fire to the minimum that your stove allows. Let the dish languish for 15-20 minutes. Since not all the water has boiled away, buckwheat with chicken will never burn.

After the specified time, open the lid and mix the contents of the cauldron.

Buckwheat merchants with chicken is very tasty, fragrant, in addition, as you have seen, it is very simple to prepare.

I also want to add that you can also make buckwheat without chicken, and use it as an independent dish or as a delicious side dish.
What delicious buckwheat-based dishes can I cook yet? See the recipe or cooked in the oven.

That's all for today. I say goodbye to the next recipe and wish you all good luck, kindness and good mood!
  Always cook with pleasure!

Finally, I propose to watch a video about the performance of an unusually talented, amazing girl who has the gift of ventriloquism.

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!

Perhaps, chicken with buckwheat in the oven is one of the dishes that should be in the piggy bank of recipes for every housewife. Why?

Everything is simple: the dish is hearty and tasty, for its preparation you need the minimum amount of available ingredients, the preparation process is taken away from the force of 10 minutes, then the dish is cooked in the oven without your participation. Serve chicken with buckwheat for lunch and late dinner - the dish is not very high-calorie, but very nutritious.

Oven-buckwheat chicken - general principles

To prepare this dish, you must first prepare the products: directly chicken and cereal.

You can take any part of the chicken. The meat is thawed, washed, cut. The pieces can be as large as small ones, they use both fillet and meat on the bone. Buckwheat can be used in different ways: it has done and the kernel - to taste. Croup should be sorted and washed thoroughly.

In addition, vegetables are placed in the chicken with buckwheat in the oven, usually onions and carrots. You can also put on request bell peppers, tomatoes, pumpkin. There are no special restrictions, it all depends on your taste and culinary preferences. Before adding to the main ingredients, they are fried until softened.

A variety of spices is used for the aroma: it can be either ready-made seasoning for chicken, or independently collected spices: hops-suneli, peppers, dried herbs and others.

To give a creamy taste, sour cream, butter, cheese are often added to the dish.

Oven-buckwheat chicken: recipe step by step

Ingredients:

Buckwheat groats - one glass without a hill;

3 chicken legs;

One onion;

One small carrot;

Salt, chicken spices, allspice powder - 15 grams each;

Sour cream - 30 grams (optional).

And as additional ingredients, you need 450 ml of purified water and a little vegetable oil for frying carrots with onions. And also take a small piece of butter: adding it to an already prepared dish, you will give buckwheat a special creamy taste.

Cooking method:

1. First, make a vegetable sauté from onions and carrots: peel the carrots, grate on a medium grater, remove the onion from the husk and cut into thin half rings. If the onion is large, you can take half the head. Put the carrots with onions in a pan, add three tablespoons of sunflower oil, fry, stirring, over medium heat for 5 minutes. It is necessary to pass the vegetables so that the carrots with onions acquire a golden color, and do not stew in a pan. If you see that they give off too much juice, just add heat and fry, stirring constantly, for about three minutes. When the carrots and onions are fried, pour a little water into the pan and sweat until the liquid evaporates. You can easily cook just such a roast even if you just recently began to learn the basics of cooking. However, you may not need to cook the vegetables, if you want to get a low-calorie dish in the end. The taste of dietary chicken with buckwheat, although it will differ from the classical one, will still remain just as delicious.

2. Sort buckwheat, rinse with running water. In raw form, put the groats in a frying pan to a vegetable fry, mix well.

3. Transfer cereal with vegetables to a deep frying pan. Be sure to take a baking sheet or a form with high sides so that during baking in the oven no liquid escapes, otherwise the dish will turn out to be dry.

4. Prepare the chicken: thaw the legs, rinse, cut the flesh with a knife, discard the bones. Cut the chicken fillet into slices about three centimeters wide, put in a deep cup, sprinkle with salt, spices for chicken, black pepper (for cooking chicken with buckwheat in the oven according to this recipe you can also take seasoning of hops-suneli, so the dish will turn out even more aromatic). Put the meat pieces tightly in each other's cup, close the lid and leave to soak for 30-40 minutes.

5. After the allotted time has passed, lay the meat on top of the cereal with a passerovka, fill everything with one glass of purified water, slightly salt, sprinkle again with spices to taste and put in a hot oven, bake for a little over half an hour at not very high temperature.

6. A few minutes before the chicken and buckwheat are completely ready, open the oven and grease all the contents of the form with sour cream, rearrange the form on the top tier of the oven, bake until a light brown crust appears. If you have a “grill” function in your oven, you can turn it on and bake the dish for three minutes. If you do not want a golden crust to form, then you can’t lubricate the sour cream dish.

7. Serve the chicken, baked in the oven with buckwheat, on portioned flat plates, on top of the hot buckwheat, be sure to put a small piece of butter.

Oven-buckwheat chicken: recipe step by step with cheese

Ingredients:

One kilogram of chicken thighs;

Buckwheat - 400 grams;

Dutch cheese - a small slice;

Two onions;

Two carrots;

Sour cream - five tablespoons;

Half a bunch of any greens - when serving.

In addition to all the ingredients, also take ten grams of salt, any seasoning you want, for example, for chicken, for vegetables, suneli hops. And also take a little black pepper, with it the finished dish acquires a slightly island flavor and a pleasant aroma. And you also need some sunflower oil to prepare a vegetable passer.

Buckwheat with chicken or any other meat goes well with fresh vegetables, so you can buy fresh tomatoes and cucumbers for serving dishes, which you can simply chop or use to make a salad.

Cooking method:

1. First of all, prepare all the ingredients: sort the buckwheat so that garbage often found in sin does not come across in the finished dish, rinse thoroughly under running water, draining the water several times.

2. As described in the previous recipe, chicken baked in the oven with buckwheat is tastier with a vegetable passer, so prepare all the vegetables. Peel the carrots and onions, chop the carrots on a Korean grater, cut the onions into thin strips and, as in the first recipe, fry them in a pan with a little sunflower oil over medium heat until golden brown. Only when frying vegetables often stir with a spoon so that the vegetables do not burn.

3. Grind Holland cheese on a fine-tooth grater or on a Korean grater.

4. Rinse the chicken thighs thoroughly with cold running water, put on paper towels and dry a little.

5. Take a deep form or frying pan, grease the bottom and sides with sunflower oil. Put the washed buckwheat, lay the prepared chicken thighs on top, pour everything with one glass of water.

6. From fried vegetables and sour cream, prepare a sour cream sauce as follows: mix the vegetables with sour cream, add a little salt, pepper, pour any spices as you wish, and mix well until smooth. Carefully grease the buckwheat with thighs with the prepared cream sauce and sprinkle with chopped Dutch cheese on top. If the mass is thick, you can dilute it with a small amount of water.

7. Close the form with all the contents of the foil or some kind of lid, put in a hot oven, bake for forty minutes at a temperature not exceeding 180 degrees.

8. A few minutes before the dish is fully cooked, open the oven, carefully remove the foil, being careful not to burn yourself with steam, and bake the dish until a beautiful ruddy cheese crust forms.

9. When serving, put the baked chicken with buckwheat and cheese on portioned plates, sprinkle with any chopped herbs. Next to baked buckwheat and chicken thighs with cheese, you can put slices of fresh tomatoes and cucumbers.

10. Chicken baked with buckwheat and cheese is especially tasty when hot, so serve the dish immediately after cooking.

Step-by-step recipe for chicken with buckwheat in the oven: secrets and useful tips

If you see dust at the bottom of a bag of cereal, this means that buckwheat is not of too high quality. And so that the finished dish does not have an earthy flavor, it is recommended to wash the cereal under running water especially carefully.

The dish turns out to be much tastier if you use hips and legs for cooking it. From the breast, it can turn out to be a little dry.

The dish turns out to be especially tasty if the cereal is preliminarily slightly calcined in a dry pan. To do this, rinse the buckwheat, dry it, put it in a colander, transfer to a preheated pan, fry, stirring, until a characteristic aroma appears.

To give a special unique taste, you can use new vegetables each time to cook a sauté: sweet peppers, garlic, onion or green onion, tomatoes and others.

You can add mushrooms to the dish. If you use greenhouse mushrooms: oyster mushrooms, champignons, it is enough just to rinse, dry, cut and put to other ingredients in raw form. Using forest mushrooms, remember that it is better to pre-boil or fry them. You can also add one or two dried mushrooms to the form with chicken and buckwheat for flavor. Often, experienced chefs use self-prepared powder from dried mushrooms, adding it to the vegetable passerovka.

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.