In order to bake chicken in the oven with buckwheat, you need a deep dish with a lid or a duck. If there is no such dish, then you can take a small baking sheet, and use foil instead of a lid. The main thing is that the steam does not escape, then the chicken will turn out to be very juicy, it will melt in your mouth, and the buckwheat will crumble. You don't need to turn anything during the cooking process, which is also a big plus for a modern housewife!

Total cooking time: 70 minutes
Cooking time: 60 minutes
Yield: 6 servings

Ingredients

• buckwheat groats - 2 tbsp.
• chicken whole or in parts - 1 kg
• onions - 1 pc.
• carrots - 1 pc.
• vegetable oil - 1 tbsp. l.
• butter - 30 g
• water - about 400 ml
• salt and pepper to taste
• mixture of Italian herbs - optional

How to cook chicken with buckwheat in the oven

First of all, I peeled and chopped vegetables: onions - diced, carrots - on a coarse grater. I sautéed them in vegetable oil, that is, brought them to softness.

Buckwheat (2 cups, 1 tbsp. \u003d 200 ml) went through and washed. I poured it into a deep heat-resistant form and mixed it with vegetable fry.

On top of the buckwheat I laid out pieces of chicken, previously grated with salt and pepper. If you wish, you can use your favorite seasonings, such as suneli hops or a mixture of Italian herbs. The meat should be packed tightly, skin side up. Any part of the chicken on the bone will work, except for the breast (it is better to leave it for cooking other dishes).

For a special creamy taste that harmonizes perfectly with buckwheat, I added butter, cut into slices. I poured the contents of the mold with hot salted water - the amount of liquid should be such that the chicken was almost completely covered. My 2-liter mold took 400 ml of water, but here a lot depends on the diameter and density of the stacking of the products.

I closed the form with a lid and sent it to the oven, preheated to 180-190 degrees. If you don't have a lid, wrap it tightly with foil. Baked for 1 hour. There is no need to open the lid or turn it over!

During this time, buckwheat will be steamed, and the chicken will reach full readiness, the meat will be easily separated from the bones. If you want to get a golden brown crust, then you can remove the lid at the very end (carefully, steam!) And bake for another 5-7 minutes at 200-220 degrees.

Chicken in the oven with buckwheat turns out to be very tasty and juicy. The dish should be served hot, it can be supplemented with slices or salad of fresh vegetables, pickles. Exit - 6-8 servings. Enjoy your meal!

I have no doubt that many housewives will agree that cooking ordinary buckwheat porridge on the stove is a real art that requires some skill and practice. Often buckwheat turns out to be 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, friable and more aromatic than buckwheat cooked on the stove. In addition, in the process of cooking, you can go about your business, and not stand by the stove. Buckwheat in the oven can be cooked 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, is used as a side dish unprecedentedly popular with my household. Almost the entire portion of cooked buckwheat leaves at one moment. Buckwheat is saturated with juices and aromas during stewing, as a result of which it becomes very tasty. Thus, combining meat and buckwheat porridge in one side dish, you get not only a very healthy, but also a hearty, tasty and nutritious dish.

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 - 2 cups
• Water - 1 glass
• Onions - 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 the chicken legs under cold water. Dry to remove excess moisture. Cut the meat off the bone. Cut the resulting chicken fillet into even smaller pieces.

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

Grate the carrots on a fine or medium grater.

Sort the buckwheat. Place in a bowl. Rinse in two waters. Drain the water from the cereals.

Set the bowl of buckwheat aside. Now you need to fry the chicken. Place the chicken in a frying pan with a little vegetable oil.

After 5 minutes, add onions and carrots to it.

Fry vegetables for another 5-7 minutes.

Transfer the buckwheat to a fireproof baking dish.

Add fried chicken and carrots.

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

Spices can be chosen according to your taste and discretion. In the event that buckwheat with chicken will be prepared for children, then the amount of spices, respectively, like ketchup, should be minimal. Pour buckwheat with meat with water and mix.

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

Keep it until it swells and becomes soft. Chicken with buckwheat in the oven, recipe with photo which we reviewed is a versatile side dish that goes with a large number of salads. So, in addition to it, you can prepare 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. First, consider the buckwheat recipe with baked chicken thighs under a cheese crust.

Ingredients:

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

Buckwheat with chicken and cheese in the oven - recipe

Wash the buckwheat. Cut the onion into cubes, chop the carrots with a grater. Grate hard cheese on a coarse grater. Wash and pat dry the chicken thighs.

Salt the onions with carrots in vegetable oil. Place the buckwheat on the bottom of the baking dish. Cover with a glass of water. Spread the chicken legs on top.

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

Buckwheat with chicken in pots is also very tasty.

Ingredients:

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

Buckwheat with chicken in pots - recipe

Buckwheat must be sorted and washed before cooking. Cut the onion into cubes. Chop the carrots into quarters. rinse. Cut it into small pieces. Salt onions and carrots in vegetable oil.

Add chicken pieces to the vegetables. Let sit on the stove for another 5 minutes. Fill a third of the pots with the prepared chicken and vegetable roast. Put the buckwheat on top.

Buckwheat with meat should occupy half of the pot. Fill the pots with water up to their hangers. Place the pots in an 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 - 1 glass
• Chicken carcass - 1 pc.,
• Mayonnaise - 100 ml.,
• Carrots - 1 pc.,
• Onions - 1 pc.,
• Chicken liver - 300 gr.,
• Spices and salt - bite each,
• Vegetable oil.

Chicken stuffed with buckwheat in the oven - recipe

Sort out the buckwheat, sorting out the defects and impurities. Wash the cereal. Boil it until tender. In addition to cereals, to prepare this dish, you need to wash the following products - champignons, carrots, chicken carcass and liver.

Peel the onions and carrots. Chop the chicken liver and mushrooms finely. Chop the onion into cubes, the carrots with a grater. Skip onions and carrots with butter. Add liver and mushrooms to already tender vegetables. Season with salt and spices to taste. Stir. Simmer for about five more minutes.

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

Stuff the washed and dried chicken carcass with buckwheat filling. Additionally, the belly of the chicken can be sewn up with threads. In a bowl, combine mayonnaise with salt and spices. Brush the chicken carcass with the resulting sauce. Place it on a baking sheet. Bake at 190C for about 40-45 minutes, until the chicken is golden brown. Finished chicken stuffed with buckwheat in the oven, served on a large platter, garnished with herbs, vegetables or fruits.

chicken with buckwheat in the oven

Chicken with buckwheat in the oven

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

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

And here is the recipe itself.

Ingredients:

• Buckwheat 1 cup; (calculate your products based on the number of people).
• Water 1 glass;
• 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 a baking dish with vegetable oil.

2. Rinse the buckwheat and place in a mold.

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

You can use any seasoning for poultry or your favorite seasoning that you usually use to make chicken. Put the prepared chicken pieces on the onion.

4. Coat the slices with sour cream on top.

5. Gently pour one glass of salted hot water into a baking dish around the edges. Add salt to taste, but be careful not to oversalt.

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

7. While preparing our buckwheat with chicken, grate the cheese on a coarse grater. We leave aside for a while. If you want to get a dietary meal at the exit, then you can skip the cooking stage with cheese.

In my opinion, a dish with a ruddy cheese crust looks more solemn. Such a dish can be safely put on any festive table. Hearty, tasty and easy to cook.

8. The next moment of cooking, you need to get the mold out of the oven and sprinkle our dish with cheese. Here you need to focus on what kind of crust you would like to get.

If it is heavily browned, then the dish must be taken out, about 35 minutes before it is completely cooked, sprinkled with grated cheese and sent back to the oven until it is completely cooked. If you want to have a softer, more calm ruddy color, then 20 minutes before the end.

chicken with buckwheat in the oven

After one hour of cooking chicken with buckwheat in the oven, the dish will be completely ready to eat. We take it out of the oven, immediately serve it to the table, since the dish cools down quickly, and it is still better to eat it right away with the heat, with the heat.

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

You can also cook from buckwheat, but

Wish you all Bon appetit. And be healthy.

Stuffed chicken in the oven almost always turns out to be very tasty and aromatic according to any recipe. Moreover, you can use almost any filling of your choice: most often it is cereals, although many people also like fruits or mushrooms. Today we will bake chicken stuffed with buckwheat - for lunch we will cook two dishes at once: juicy chicken meat and a fragrant side dish. The family will definitely appreciate it!

Personally, I really enjoy cooking chicken this way. It seems to be the most familiar and accessible ingredients, and a very original (and for some even unexpected), simple and satisfying second dish appears on the table. And what to say: roasted chicken, baked in the oven as a whole, always looks in a special festive way!

I suggest using buckwheat as a filling. By the way, buckwheat porridge on the water itself turns out, although lean, but very tasty. And all because we cooked it with vegetables - you can even serve it as an independent dish. The recipe uses a slow cooker (I have a Scarlett SC-411, 700 W power and a bowl volume), but the fragrant filling can be easily cooked on the stove in a saucepan.

Ingredients:

(1 piece ) (1 glass) (1 piece ) (1 piece ) (2 glasses) (2 tablespoons ) (2 teeth) (1 tablespoon ) (1 teaspoon) (1 pinch) (0.5 teaspoon)

Cooking a dish step by step with a photo:

To prepare this simple, tasty and satisfying second course, take a whole chicken (I have almost 2 kilograms), buckwheat, water, carrots, an onion, a couple of large cloves of fresh garlic, homemade mayonnaise (if you are too lazy to cook, use sour cream), chicken seasoning , refined vegetable (I have sunflower) oil, as well as salt and ground black pepper.

First you need to marinate the chicken carcass. If frozen, let it thaw completely in the refrigerator. I like chilled meat more, so I always buy these chickens. So, we wash and completely dry the carcass. Then rub it with a mixture of homemade mayonnaise or sour cream, chicken seasoning (use whatever you like), salt, ground black pepper and chopped fresh garlic.

We rub this marinade thoroughly into the skin of the bird. Also, do not forget to grate the inside of the carcass, making sure there are no entrails. We leave the chicken to marinate on the table while the filling is being prepared.

For the filling, the first step is to peel the carrots and onions. Then chop them: cut the onion into small cubes, and grate the carrots on a coarse grater (you can also cut into medium-sized pieces). Pour vegetable oil into the multicooker bowl, put the prepared vegetables and cook them in the Fry mode. Our task is to brown the carrots and onions so that they give us a flavor. By the way, you can also fry vegetables (stirring occasionally) on the Baking program - it also turns out just fine.

In the meantime, we will sort out and thoroughly rinse the buckwheat. We pour out the dirty liquid.

We spread pure buckwheat to them and salt to taste. For my family, it is ideal to add a quarter teaspoon of salt for this amount of ingredients.

We fill everything with water - as a rule, two glasses of water are relied on for one glass of buckwheat. That is, if you took a 200-gram glass of buckwheat, then you need to use two such glasses of water. We turn on the Milk porridge / Groats mode, the time will be set automatically for 50 minutes. That's it, the porridge is being prepared, and we go about our business for almost an hour.

The signal will remind us that the buckwheat porridge in the slow cooker is ready. You just need to mix the contents of the bowl and let the buckwheat porridge cool slightly so that you can stuff the chicken carcass.

Agree, such a delicious dish cannot but cause an appetite. Buckwheat porridge with vegetables is good just like that, but we need it as a filling, don't forget.

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

Ingredients:

• Core - 1.5 cups;
• portioned chicken pieces - 500-600 gr.;
• a small head of onion;
• 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 (Provencal herbs are ideal, including basil);
• boiling water - 2.5 cups.

Preparation:

We sort out the groats, if necessary, rinse thoroughly and pour them into a small saucepan or bowl of sufficient volume. Salt, pour boiling water over and leave to steam for about 10 minutes.

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

Preheat the oven to 180 ° C.

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

Pour vegetable oil into a deep saucepan. If you have chosen butter, it will have to be added when the dish is almost ready - collecting buckwheat in a slide, put a piece of butter in a depression in the center (as if in a volcano) and return to the oven so that the butter melts and soaks all the porridge.

Put onions, garlic, cereals (together with water) into the oil. Mix thoroughly, distributing the components evenly throughout the volume of the dishes. Put the pickled meat in 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. This technique is 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 an appetizing 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). From such an additive, buckwheat with chicken will acquire additional piquancy.

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

You can 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 both its "design" and taste.

There is a collection of our site for every taste. Delight your loved ones with delicious and healthy porridge in a wide variety of options!

Enjoy your meal!