Buckwheat with chicken recipe. Buckwheat with chicken in a frying pan. Traditional recipe with photo

Preparation:

Rinse the buckwheat well and add hot water.

Cut the chicken meat into convenient portions, rub with salt and sprinkle with pepper, leave for 10 minutes. In a preheated place with 2-3 tbsp. spoons of vegetable oil in a frying pan, fry the meat for about 15 minutes on all sides, until light brown.

While the chicken is fried, peel the onion and cut into thin slices, wash the carrots, peel and grate on a coarse grater.

Place the fried chicken pieces in a bowl and cover, and in the pan where the meat was fried, fry the onion for 2 minutes, add the carrots, fry for another 3 minutes.

Return the meat back, add buckwheat, a little water, stir, simmer for 10 minutes under a closed lid, sometimes check and add water, add spices and seasonings, salt, stir, after 5 minutes taste for salt, add salt if necessary, turn off the heat and leave for stove for 10 minutes. Add the greens: if dried, then immediately after turning off the stove, if fresh, before serving.

The time for frying the meat before adding the grain to the pan can be reduced by 5-7 minutes if you cut the chicken into small pieces, and by 10 if into small pieces.

After the buckwheat has infused, place it on plates and serve before it gets cold, bon appetit!

Using familiar products, you can create a lot of delicious dishes. Buckwheat with chicken in the oven is prepared in different ways. By changing your cooking tactics, you can enjoy a new delicious dish every day: serve it under a crust of cheese, make the most tender stuffed chicken, serve it like a merchant, or simply bake it in the oven.

During baking, chicken juice soaks the buckwheat, making it juicy and tasty. And according to this recipe, chicken meat comes out with a delicious cheese crust.

Ingredients:

• onion – 1 head;
• chicken drumstick – 1000 g;
• sunflower oil;
• sour cream – 270 ml;
• hot salted water – 370 ml;
• cheese – 170 g;
• buckwheat – 2 cups;
• garlic – 5 cloves;
• khmeli-suneli;
• salt.

Preparation:

1. Turn the oven on to 180 degrees in advance.
2. Rinse buckwheat with water. Dry.
3. Grease a baking sheet with oil.
4. Distribute the cereal.
5. Peel and chop the onion and garlic.
6. Cover the sliced ​​buckwheat.
7. Rub the chicken with seasoning. Place on a baking sheet.
8. Coat chicken with sour cream.
9. Pour in boiling water.
10. Grate the cheese on a fine grater. Sprinkle sour cream on top.
11. Place in the oven.
12. Serve after an hour.

Cooking with cheese crust

If you want to prepare a delicious dish quickly and without hassle, this is the recipe. Cereals soaked in chicken juice have a particularly delicate taste, and the cheese crust will retain all the healthy and nutritious ingredients contained in the products.

Ingredients:

• cheese – 370 g;
• mayonnaise – 200 ml;
• chicken - medium carcass;
• garlic – 5 cloves;
• buckwheat – 2 cups;
• bulb;
• salted boiling water – 2 cups;
• sour cream – 200 ml;
• hops-suneli – 1 teaspoon.

Preparation:

1. Turn on the oven, selecting a temperature mode of 180 degrees.
2. Use a silicone brush to grease the baking sheet, dipping it in oil.
3. Wash the buckwheat and place it on a baking sheet.
4. Chop the onion.
5. Chop the garlic.
6. Sprinkle the chopped produce onto the cereal.
7. Cut up the washed chicken.
8. Place on buckwheat.
9. Sprinkle with suneli hops.
10. Mix sour cream with mayonnaise. Distribute over meat.
11. Pour boiling water over it.
12. Grate the cheese on a coarse grater.
13. Sprinkle on top of chicken.
14. Place in the oven.
15. After an hour, a beautiful golden-colored crust will form on the surface. The dish can be taken out.

Chicken stuffed with buckwheat, baked in the oven

The simplest products will take on an original flavor thanks to chicken stuffed with buckwheat. The carcass takes on a festive look, and the filling, combined with vegetables, will turn out juicy and crumbly.

Ingredients:

• sour cream – 220 g;
• chicken – 1 -1.3 kg;
• buckwheat -1 cup;
• dill;
• onions – 2 pcs.;
• carrots – 1 pc.;
• garlic – 6 cloves
• salt;
• pepper.

Preparation:

1. Boil buckwheat.
2. Preheat the oven (190 degrees).
3. Remove the skin from the onion and chop it.
4. Grate the carrots.
5. Chop the garlic.
6. Place onions and carrots in a frying pan and simmer.
7. Mix with buckwheat.
8. Mix sour cream with garlic.
9. Rinse the carcass, sprinkle with salt and pepper. Cover with sour cream sauce.
10. Place the filling inside.
11. Use toothpicks to secure the skin.
12. Cook for an hour and a half.

For the perfect taste, opt for a steamed or chilled carcass. This meat has a more tender texture, which is preserved in ready-made food.

Large birds weighing more than 1.5 kg should not be taken, they will be too fatty and tough.

Like a merchant

Chicken baked with buckwheat in the oven according to this recipe turns out especially crumbly. This appetizing and satisfying dish is very easy to prepare, and the result will please all family members.

Ingredients:

• chicken fillet – 750 g;
• water – 3 glasses;
• buckwheat – 600 g;
• vegetable oil – 5 tbsp. spoon;
• onion – 3 heads;
• tomato paste – 3 tbsp. spoons;
• carrots – 3 pcs.;
• garlic – 2 cloves;
• salt;
• black pepper.

Preparation:

1. Wash the fillet and dry it using a paper towel.
2. Remove foreign impurities from the cereal. Rinse. The water needs to be changed several times. As a result, the liquid should remain transparent.
3. Drain the water. Place buckwheat on a paper towel. Dry.
4. Cut the carrots into thin strips.
5. Remove the husks from the onions and cut into large pieces.
6. Cut the chicken into small pieces.
7. Heat a frying pan, add oil. Fry the fillet, add salt and sprinkle with pepper.
8. When a golden crust appears on the meat, add onion and fry.
9. Add carrots.
10. Place the roast in a heat-resistant container.
11. In a bowl, stir water with tomato paste and salt. Pour over meat.
12. Place buckwheat and chopped garlic. Mix.
13. Place in the oven. 180 degree mode.
14. Serve after an hour.

Stuffed chicken with buckwheat and mushrooms

The taste of the chicken depends on the marinade in which the meat must be kept. If possible, leave the product in the marinade overnight. Chicken stuffed with buckwheat is a good option for a holiday table or dinner in a relaxed family atmosphere.

Ingredients:

• chicken - carcass;
• black pepper – 0.5 teaspoon;
• boiled wild or forest champignons – 300 g;
• turmeric – 0.5 teaspoon;
• onion – 1 pc.;
• curry – 0.5 teaspoon;
• mayonnaise – 7 tbsp. spoon;
• soy sauce – 3 teaspoons;
• buckwheat – 0.5 cups;
• mustard – 1 teaspoon;
• garlic – 3 cloves;
• salt.

Preparation:

1. Peel and chop the garlic.
2. Pour mayonnaise into the bowl, add garlic and mustard. Pour in soy sauce. Stir.
3. Rinse the chicken and rub with the mixture.
4. Leave for at least two hours.
5. Boil or steam buckwheat.
6. Chop the mushrooms.
7. Chop the onion. Stir in mushrooms.
8. Place the mushrooms and onions in a frying pan with oil and fry.
9. Add salt. Sprinkle with pepper. Add buckwheat. Mix.
10. Place the mixture inside the carcass. Secure the edges with toothpicks.
11. Take a baking sleeve. Place chicken. If you don’t have a sleeve, you can cook in a cast iron duck pot. However, in the sleeve the meat will be juicier.
12. Place in the oven, 190 degrees.
13. Cook for an hour and a half.

Both buckwheat and chicken breast are quite dry. But you can cook a very juicy and tasty dish from them in a frying pan. Everything will take no more than half an hour. This is truly a very simple and convenient recipe that also reduces the amount of dirty dishes. Additionally, you will need a tomato; you can take a little diluted paste or ketchup. I have a light homemade sauce, canned for the winter, so I use 100 ml.

Ingredients:

• 2 chicken fillets;
• 250 g buckwheat;
• 50-100 g of tomato;
• bulb;
• carrot;
• oil, spices.

Buckwheat recipe with chicken in a frying pan

Secrets of cooking buckwheat with chicken in a frying pan

• If the grain is light or ugly, you can fry the product in a frying pan until brown before adding it to the pan.
• If the dish is prepared in advance, you do not need to completely evaporate all the moisture. It is better to leave the buckwheat a little raw and damp; it will reach full readiness during infusion.
• In addition to chicken fillet, you can add some fried champignons or any other mushrooms to the recipe. During Lent, you can cook this dish without poultry.
• You can fill the cereal not only with water, but also with any broth; soy sauce goes well with these products, which can also be added.
• Lovers of fatty and hearty food can add pieces of lard or bacon along with the chicken.

In order to bake chicken in the oven with buckwheat, you will need a deep dish with a lid or a duck pan. If you don’t have such dishes, 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 very juicy, it will melt in your mouth, and the buckwheat will crumble. There is no need to turn anything over during the cooking process, which is also a big plus for the modern housewife!

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

Ingredients

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

Preparation

First of all, I peeled and chopped the vegetables: onion - into cubes, carrots - on a coarse grater. I sauteed them in vegetable oil, that is, brought them to softness.



I sorted and washed buckwheat (2 cups, 1 tbsp. = 200 ml). I poured it into a deep heat-resistant form and mixed it with fried vegetables.



Placed pieces of chicken on top of the buckwheat, previously rubbed with salt and pepper. If desired, you can use your favorite seasonings, for example, suneli hops or a mixture of Italian herbs. The meat should be packed tightly, skin side up. Any part of bone-in chicken will do, except the breast (it's best to save that for other dishes).



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



I closed the mold with a lid and sent it to the oven, preheated to 180-190 degrees. If you don't have a lid, pack tightly with foil. Bake for 1 hour. No need to open the lid or turn it over!



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

Chicken in the oven with buckwheat turns out very tasty and juicy. The dish should be served hot; it can be supplemented with sliced ​​vegetables or a salad of fresh vegetables and pickles. Yield: 6-8 servings. Bon appetit!

Buckwheat porridge is at the peak of popularity, as absolutely everyone prepares it. It is considered one of the most beloved, healthy and incredibly tasty cereals that can be used to prepare a huge range of dishes.

The distinctive features of buckwheat porridge are that it has a very rich and varied chemical composition, excellent taste and aroma. In addition to all this, buckwheat is a valuable storehouse of minerals, vitamin groups, amino acids, macro and microelements, which play an important role in maintaining the functioning of the human body.

It should be noted and recalled that it is not for nothing that buckwheat is considered the “queen” among all other cereals. This title is not supported by its composition and the content of a large amount of protein. Interestingly, buckwheat is suitable for combating overweight and obesity, so it is actively eaten during a diet. It helps cleanse the body of toxins and waste, which is very important.

Cooking technology

Buckwheat porridge is tasty and healthy in itself. However, there are many recipes that will allow you to see cereals in a new role, which will help reveal all of its useful and bright features. One of the simplest, but most delicious and original dishes is buckwheat in a frying pan with chicken.

Buckwheat porridge cooked with chicken has a specific name. Often this dish is presented as merchant-style buckwheat. It must be stewed with meat and vegetables. For this you can use not only chicken, but also pork, beef, and duck. If desired, add mushrooms, tomatoes and onions, carrots, bell peppers and even green beans.

Ingredients

about 150-200 grams

The suggested amount of ingredients is for two servings.

Preparation

1. First of all, you need to prepare the chicken meat. Breast is enough, as it contains very tender meat. Don't think that the fillet is dry. To ensure that the meat is tender and juicy, it must be cooked correctly. The meat should be cut into medium cubes. If you are using drumsticks or thighs, it is advisable to separate the fillet from the bone and then cut it.

2. Heat a frying pan with a small amount of vegetable oil. Place the chopped meat in a frying pan, add salt and pepper. Fry until golden brown, this will take about seven minutes.

3. At this time, you can prepare the onions, namely peel and chop them into half rings of the same size. Then add it to the frying pan with the meat and reduce the heat to medium.

4. While the onions are sautéing, you can do the carrots. It must be cleaned and washed with water, then chopped into thin strips. Add to the pan five minutes after frying the onions.

5. Sort the buckwheat thoroughly and rinse with water. Place in the frying pan after the carrots have been simmering for five minutes. Don't forget to stir periodically.

6. Pour tomato juice or diluted tomato paste into the frying pan, as well as the specified amount of water. Stir and add peeled garlic. Cover with a lid and continue to simmer over low heat for twenty-five minutes.

7. Serve the finished dish in portions. Goes great with fresh vegetable salad.