Buckwheat with chicken, despite its simplicity, has a lot of advantages. Both cereals and meat are available, belong to dietary products, have a low calorie content. The dish is hearty, tasty, can be prepared in a variety of ways and from different parts of the chicken.
Cooking principles
Before you cook buckwheat with chicken in the oven, you need to take care of the necessary ingredients.
Any parts of the chicken carcass will do. They can be of any size, with seeds and fillets. The chicken must first be thawed, rinsed and cut into pieces. You can buy not a whole chicken, but its individual parts: drumstick, breast, thigh, wings, offal.
Buckwheat can be taken in any variety (both damaged grains (thinned out) and whole grains). Before you cook buckwheat with chicken in the oven, you need to sort through the cereals and remove the garbage.
Of the additional ingredients, the most popular are onions and carrots. Other vegetables such as pumpkin, bell pepper, tomatoes are laid as desired. Additional components before adding to the dish are fried or stewed until soft.
You can not do without seasonings that create aroma. Mandatory spices - salt and pepper. Suitable ones are sun hop hops, ready-made chicken seasonings, dried herbs.
Other additives are butter and sour cream. They give the dish a delicate creamy taste.
Classic recipe
What do you need:
- chicken thigh - 3 pieces;
- buckwheat - a glass;
- one onion;
- one carrot;
- sour cream - 30 ml;
- ground pepper;
- salt;
- seasoning for chicken;
- vegetable oil;
- water - 0.5 l;
- butter.
How to cook:
- Peel the onion, finely chop into half rings, grate the carrots. Fry in a pan in three tablespoons of sunflower oil for about five minutes with stirring. They should acquire a golden hue. If they secrete juice and do not fry, add heat and stir constantly. As soon as the onions and carrots reach the desired condition, pour a small amount of water, simmer until the liquid evaporates.
- Sort buckwheat, remove garbage, rinse. Put the grits for frying onions and carrots and mix.
- Transfer the cereal with sautéed vegetables onto a baking sheet with sides so that the liquid formed during cooking does not leak.
- Rinse chicken thighs, cut meat (no bones are needed). Cut the meat into small pieces, salt and pepper, sprinkle with seasoning for chicken or suneli hops. Put them in a bowl, close and let it brew for about half an hour.
- When half an hour has passed, put pieces of meat on the grits, pour a glass of water, throw a little salt, optional spices, send buckwheat with chicken into the oven, preheated.
- Cook in the oven for 40 minutes at a moderate temperature.
- Five minutes before the dish is ready, open the oven door and grease the dish with a layer of sour cream. Place the pan on the top and hold it in the oven until a brownish crust forms. You can turn on the grill, if any. Sour cream is optional.
Chicken baked with buckwheat in the oven is ready. Put it on plates. You can put a small piece of butter on top.
In pots
For this dish, take the hips. Buckwheat is tastier with them than, for example, with breast.
What do you need:
- two chicken thighs;
- a glass of buckwheat;
- bulb;
- 300 g of any mushrooms;
- carrot;
- three tablespoons of vegetable oil;
- one root of celery;
- greens for serving;
- pepper and salt.
How to cook:
- Finely chop the onion, grate the carrots and fry in vegetable oil until golden brown.
- Finely chop the celery, mushrooms - in slices, put in a pan for onions and carrots, fry for several minutes.
- Remove the pulp from the chicken thighs and cut into slices. Put in vegetables and fry until a browned crust appears on the surface of the meat.
- Sort buckwheat, rinse, put in a pan, add salt, pepper and cook for another five minutes.
- Transfer the contents of the pan to pots. Add water so that it overlaps buckwheat by 1-2 cm.
- Close the pots with lids, put in the oven, heated to 180 degrees. Chicken with buckwheat in a pot in the oven is cooked for about 40 minutes.
Now you can serve the dish to the table. Before serving, you can throw a small piece of butter and chopped greens in each pot.
Stuffed chicken
For a special occasion, you can cook the chicken stuffed with buckwheat in the oven. According to the recipe, the skeleton will have to be removed from the bird. So that the buckwheat filling is not dry, it must be mixed with overcooked onions and mushrooms.
The recipe is as follows:
- whole chicken carcass - 1.5 kg;
- fresh champignons - 150 g;
- buckwheat - a glass;
- onion - 2 onions;
- soy sauce - four large spoons;
- garlic - one head;
- adjika - a tablespoon;
- ground red and black pepper - ½ teaspoon each.
- vegetable oil - three tablespoons;
- salt - a teaspoon.
How to cook:
- Cut the onion into half rings, mushrooms into slices.
- Pour oil into a pan, heat it, fry the onions until translucent, put the mushrooms out and fry for a few more minutes.
- In a slightly salted water, boil buckwheat porridge, put overheated onions and mushrooms in it and mix.
- Wash and dry the chicken. Cut the skin on the back with a knife, cut the meat along the ridge and gradually cut the skin from the ridge in a circle. Pull out the ridge and the rest of the skeleton.
- Prepare the marinade from soy sauce, adjika, pepper and garlic squeezed through a press.
- Lubricate the chicken with marinade on the outside and inside, leave to soak for 20 minutes.
- Put the buckwheat, onion and mushroom stuffing in the chicken and sew the carcass with thread.
- Tie legs and wings with thick thread.
- Put the stuffed bird upside down in the baking dish, pour the remaining marinade onto the carcass.
- Put the mold in an oven preheated to 180 degrees for an hour or a little longer.
- Willingness to determine with a fork or knife: pierce the chicken, if the juice is transparent and light - the dish is ready.
Before serving stuffed chicken, remove all the threads, place it on a large dish, lay fresh vegetables nearby.
How to choose a chicken
It is best to choose not chilled carcass, but chilled. The meat in it is more tender and ready-made will be tastier.
Do not buy large copies. As a rule, they are fatty, and their meat is tougher. The optimal weight is 1500 grams.
Secrets
Before cooking buckwheat with chicken in the oven, novice cooks probably come to find out some secrets.
If there is a lot of dust at the bottom of the bag in which buckwheat was sold, it must be thoroughly washed under running water.
It turns out very tasty buckwheat with chicken in the oven, if you take the hips and drumsticks. Breast is an amateur, since it is rather dry, it seems tasteless to many.
The taste of buckwheat will improve if it is baked before cooking in a dry pan. You need to heat until the aroma appears.
For frying, you can take different vegetables: onions, sweet peppers, tomatoes, garlic.
If you need a diet dish, you do not need to pass onion with carrots.
Mushrooms go well with buckwheat and chicken.
Now you know how to cook buckwheat with chicken in the oven.