Oh, how many wonderful discoveries the culinary world is preparing for us ... For some reason, Pushkin’s famous lines were remembered and I decided to rephrase them on the culinary theme. How many recipes exist and can not be counted. And everyone is good in his own way. Probably every housewife cooks chicken with buckwheat, but here, for example, in my whole life I have never cooked buckwheat with chicken in the oven. But it turns out that the chicken baked with buckwheat in the oven is a very wonderful dish. Recently, I have been cooking more and more chicken in the oven - and much more. I don’t always want to fry somehow, yes, and we all know that this is less useful. And what I like to cook in the oven is that such cooking costs without standing for a long time at the stove. And it is also valuable, it saves our time. So, all the details of how to cook buckwheat with chicken in the oven.

Composition:

• 1.5 cups buckwheat
• 2.5 cups boiling water
• 1 kg of chicken (take a whole carcass)
• one onion
• two carrots
• 4 cloves of garlic
• 2 tbsp vegetable oil
• 1/2 tsp ground nutmeg
• 1/2 tsp ground paprika
• salt, black pepper

Baked chicken with buckwheat

First of all, I washed buckwheat and poured boiling water over it. Cover and left to swell.

I start preparing all the other ingredients. And at this time it is already possible to turn on the oven and set the temperature to 180 degrees. I have an electric oven, I always turn on the heating from above and below.

I divide the whole chicken into portions. I usually take off my skin.

I put all the pieces in a bowl and pour the paprika, nutmeg, vegetable oil and squeeze 1 clove of garlic. I mix everything thoroughly so that all the pieces are covered with spices. I leave.

Now cut the onions, garlic and carrots into cubes.

Spread in a baking dish.

Now all the ingredients are prepared. You can lay in the form. The cereal has already swollen and increased in volume.

We spread it with the remaining water in the mold. Salt and sprinkle with freshly ground pepper.

Mix and level with a uniform layer.

Slices of chicken at this stage I also salt and pepper. Little.

Spread slices on porridge.

Cover with foil. The oven is already hot. I set the timer for 1 hour + 10 minutes to warm up the products.

An hour later, I take out a form and remove the foil. In principle, this can complete the preparation if the chicken is soft.

You can sprinkle a few slices or all grated cheese. If you do not like with cheese, then you can put it again in the oven to brown meat.

Well, here, the delicious buckwheat with chicken is ready. You can add butter to the porridge already on the plate.

ENJOY YOUR MEAL!

Do you like the recipe? Write in the comments. I would be grateful if, after cooking according to this recipe, share your impressions. Feedback is very important to me. Regards, Antonina.

2017,. All rights reserved.

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.

• 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!

Stuffed chicken in the oven almost always and by any recipe is very tasty and fragrant. Moreover, the filling can be used almost any choice: most often it is cereals, although many like fruits or mushrooms. Today we will bake chicken stuffed with buckwheat - for lunch we will cook two dishes at once at the same time: juicy chicken meat and aromatic side dish. The family will definitely appreciate!

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

As a filling, I suggest using buckwheat. By the way, buckwheat porridge on the water in itself is obtained, 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 multicooker (I have a Scarlett SC-411, with a capacity of 700 watts and a bowl volume), but you can easily cook aromatic filling on the stove in a saucepan.

Ingredients:

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

Cooking in steps with a photo:

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

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

Rub this marinade thoroughly into the skin of the bird. Also, do not forget to grate the carcass from the inside, making sure that there are no viscera. Leave the chicken to marinate on the table until the filling is cooked.

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

In the meantime, we will sort out and thoroughly wash the buckwheat groats. Pour dirty liquid.

We spread pure buckwheat to them and salt to taste. For my family, a quarter teaspoon of salt is ideal for so many ingredients.

Fill everything with water - as a rule, two glasses of water are relied on 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 / Croup mode, the time will automatically be set for 50 minutes. Everything, porridge is preparing, and we have been doing our business for almost an hour.

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

You must admit that such a delicious dish cannot but arouse appetite. Buckwheat porridge with vegetables is good just like that, but we need it as a filling, do not forget.

Chicken stuffed with buckwheat in the oven is easy to prepare. At the same time, the most familiar products get to the table in their original form! The effective carcass, baked whole, looks festive. And the filling does not have to be fresh porridge. We offer to combine the main ingredient with vegetables, mushrooms and chicken giblets.

Medium difficulty

This dish has other benefits. It can be prepared for every day and safely served to children. Even babies who usually refuse buckwheat porridge will eat it with pleasure. You can serve such a bird to the festive table in order to nourish the guests heartily and tasty.

Calorie chicken is low, and buckwheat, as you know, is included in the list of cereals for diet food. So everyone can eat the dish without risk to the figure and with great surprise: “Well, how did she manage to turn an ordinary chicken and simple cereal into a culinary masterpiece?” And we will try!

The subtleties of cooking

Here we talk about the nuances that are usually not included in the recipe for chicken in the oven with buckwheat. But the taste and attractive appearance of the final product depend on their observance.

• Choose a fresh carcass. Fresh or chilled meat has a delicate texture, which will be preserved in the finished dish. You should not expect such a result from a thawed bird.
• Use a medium sized chicken. Large will be harsh and too oily. And for birds weighing up to 1.5 kg, the balance of meat and fat is ideal, which forms a rich and harmonious taste.
• Remove excess fat from the carcass. It is located in the abdominal cavity, as well as in the tail. During cooking, it will melt and nourish the filling. To prevent this from happening, cut off the tail and carefully separate the fatty layers from the meat.
• Pickle the carcass before stuffing. So you will make delicious not only the filling, which is usually added to spices, but also the meat itself. And your chicken, stuffed with buckwheat in the oven, will be perfect. As a marinade, use sour cream sauce with garlic, mayonnaise, vegetable oil with paprika, oregano, coriander, and other herbs. In each case, a new taste of meat is formed.
• Lubricate chicken with salt just before stuffing. The presence of salt in the marinade will make the carcass dry during baking. Do not forget to salt it inside so that the meat there is not fresh.
• Use a cooking sleeve or foil. Baking under the "lid" eliminates the evaporation of liquid. But the chicken is stewed, especially in the sleeve in which it boils in its own juice. To dry it, cut the polyethylene 20 minutes before the carcass is ready. And to get exclusively fried and crispy meat, do not cover it with anything.
• Stuff the whole chicken with the stuffing if this is your first time. There are recipes in which it is recommended to separate the carcass from the bones or lay buckwheat in the skin, mixing with fillet. This is not suitable for beginners! To keep the shell intact, you have to practice.

The technique of removing the whole skin. Place the carcass on the cutting board to your abdomen. Remove the grease, grab a knife and carefully cut the skin near the edge. Here it is especially thick and will not tear. Drive the knife with the flat side deeper, which will allow you to separate the skin on the breast. Turn the carcass over and walk along the back. Cut the chicken drumstick over the joint and twist it out. The carcass will have a thigh, and the shin will remain in the skin. Similarly, process the second thigh. Start pulling the skin up, cutting the film with a knife. At the very top, separate the wings from the joints. You will get whole skin with wings and legs inside.

Classic recipe

Despite the simplicity of preparation and the “no frills” ingredients, this chicken stuffed with buckwheat in the oven turns out to be amazingly tasty. Her crust will be fried after cooking. To make it soft, just grease with sour cream sauce. Thanks to vegetables, the filling is much more interesting than regular cereal.

You will need:

• chicken carcass - 1 pc.;
• buckwheat - 1 glass;
• onions - 2 medium heads;
• garlic - 6 cloves;
• sour cream - 200 g;
• carrots - 1 pc.;
• greenery;
• salt pepper.

Cooking

1. Boil buckwheat until half cooked.
2. Finely chop the onions and carrots. Grind 2 cloves of garlic, mix with vegetables, sauté for 5 minutes.
3. Mix buckwheat and vegetables.
4. Combine the sour cream with the remaining chopped garlic.
5. Rub the carcass with salt, pepper, grease with sour cream sauce. Put the stuffing inside. Fasten the skin.
6. Bake for 1.5 hours at 180 °.

Loose buckwheat is good for filling. This is obtained when using a ratio of 1: 2, that is, we take two glasses of water for a glass of cereal. Boil until fully cooked it is not necessary, since buckwheat itself comes to "condition" at high temperature. This saves time by allowing you to assemble the chicken and filling together in literally 30 minutes.

Recipes with original fillings

We offer solutions on how to cook chicken in the oven with buckwheat, with a richer filling. Such a dish can also be served at the festive table, because both its appearance and taste will be at its best. As an addition to cereals, you can use mushrooms, chicken giblets. Chicken liver is in perfect harmony with buckwheat.

With buckwheat and mushrooms

The original taste of meat is formed by the marinade, in which you can stand the carcass for longer. If possible, marinate it overnight. If not, hold at least a couple of hours.

You will need:

• chicken carcass - 1 pc.;
• mushrooms (oyster mushrooms, champignons) - 300 g;
• onion - 1 large head;
• buckwheat - ½ cup;
• garlic - 2 cloves;
• homemade mayonnaise - 5 tbsp. spoons;
• mustard - 1 teaspoon;
• soy sauce - 1.5 tbsp. spoons;
• spices (curry, turmeric, black pepper) - ½ teaspoon each;
• salt.

Cooking

1. Combine mayonnaise, chopped garlic, soy sauce, mustard. Rub the carcass, leave to marinate.
2. Boil buckwheat, cool.
3. Rinse, chop the mushrooms.
4. Chop onions, mix with mushrooms.
5. Fry until tender, add spices, salt.
6. Mix buckwheat with mushroom mass, place the filling inside the carcass. Fasten it with toothpicks. Place the carcass in the baking sleeve.
7. Bake 1 hour at 180 °, cut the sleeve and bake another 20 minutes.

You can bake chicken even without a sleeve, but then the meat will turn out drier.

With liver

This recipe for stuffed chicken in the oven is particularly hearty and delicious. Buckwheat filling with giblets can be used as an independent dish, but it’s more interesting! It proposes to cleanse the carcass of the skin and put the filling inside the skin. Then the cereal is also combined with the fillet, and during the meal there is not a single bone in the dish. If there is no time and desire to remove the skin, lay the filling inside the whole chicken.

You will need:

• chicken carcass - 1 pc.;
• buckwheat - 1 glass;
• chicken liver - 600 g;
• carrots - 2 pcs.;
• onion - 2 heads;
• egg - 3 pcs.;
• garlic - 1 small head;
• ground coriander - 1 teaspoon;
• salt pepper.

Cooking

1. Boil buckwheat.
2. Peel the chicken.
3. Separate the meat from the bones, cut into cubes.
4. Grind garlic, mix with meat, add salt, pepper.
5. Cut carrots, onions, fry. Add chopped liver, sauté for 10 minutes. Add coriander, simmer under the lid for 20 minutes.
6. Combine porridge, liver, meat. Add salt, 3 eggs, mix.
7. Put in the skin, sew with thread.
8. Cover the form with parchment paper, lay out the “chicken”, cover with foil. Pour in 2 cups of water.
9. Bake for 1.5 hours at 230 °. Remove foil, brown for 15 minutes.

If you use chicken, not skin, as a stuffing, pre-fry the meat in a pan, add garlic. And only then mix with porridge and liver. Baking temperature 180 °, no need to add water.

The simplest ingredients, a minimum of preparation time, and your chicken with buckwheat in the oven impresses with great taste. Please them loved ones!

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