The combination of buckwheat and chicken is nourishing, tasty and healthy. If you bake these products together in the oven, you will get an excellent nutritious lunch option. Buckwheat with chicken in the oven always turns out juicy and tender.

Sour cream will add special tenderness to the treat. 2 large spoons will be enough. Other ingredients: half a large carrot, 620 g chicken, 1 tbsp. buckwheat, onion, 2 tbsp. filtered water, salt, spices.

1. To make the dish with the most intense, bright taste, you should first sauté all the chopped vegetables in butter. If you don't have time for this step, you can use them raw.
2. The buckwheat is washed well, combined with frying and placed in an oven dish. The dishes should be deep enough.
3. Chicken pieces are washed and rubbed with spices. Next, they are laid out tightly on top of the cereal with vegetables.
4. The ingredients are poured with salted water and sour cream.
5. The dish is cooked for 40 minutes at medium temperature in the oven.

Among the seasonings for the treat under discussion, for example, a mixture of colored peppers and suneli hops would work well.

Cooking with cheese crust

We can say that the crust of hard cheese plays the role of foil here - it prevents the juices of the dish from evaporating. Ingredients: medium chicken carcass, cheese to taste, 2 tbsp. buckwheat, a couple of large spoons of sour cream and the same amount of mayonnaise, garlic to taste, 60 g of hard cheese, salt, onion.

1. All washed cereals are immediately poured into an oiled pan.
2. Place fresh onion cubes and crushed garlic on top.
3. Next, lay out the salted pieces of chicken.
4. The products are generously coated with a mixture of mayonnaise and sour cream.
5. 2-2.5 tbsp is poured on top. hot salt water.
6. All that remains is to generously sprinkle all the products with grated cheese and bake the treat for about 70 minutes at medium temperature.

You can choose any aromatic herbs for the dish under discussion according to your taste. For example, Italian chicken mixture.

Stuffed chicken in the oven

Today there are many filling options for stuffed chicken. But buckwheat comes first on the list of the most satisfying, tasty and at the same time economical. Ingredients: 1 chicken, clove of garlic, 2 large spoons of soy sauce, half a glass of vegetable oil and a piece of butter, onion, 2 tbsp. filtered water, a mixture of peppers, a large spoonful of lemon juice and tomato paste, carrots, 1 tbsp. Greek How to prepare chicken baked with buckwheat in the oven according to this recipe is described below.

1. First, the bird is rubbed with a mixture of soy sauce, vegetable oil, freshly squeezed lemon juice, chopped garlic and colored peppers. Let it sit at room temperature for a couple of hours.
2. Buckwheat porridge is cooked according to the chosen recipe. The product is prepared in salted water. At the very end, butter is added to make the cereal more crumbly.
3. Vegetable frying is prepared separately. Fried vegetables are combined with ready-made buckwheat porridge.
4. All that remains is to stuff the marinated chicken carcass with the filling. The hole is sewn up with thread. You can use both culinary and regular thread.
5. The bird is baked in a heat-resistant form for about 90 minutes in a hot oven. It is placed in the mold with the breast up and wrapped in foil.

If you want to get chicken with a crust, then 15 minutes before the dish is ready, you can remove the shiny coating from the carcass. No additional side dish is required for the treat.

Like a merchant

This recipe produces a kind of “buckwheat pilaf.” During the baking process, the cereal is soaked in poultry juices, making it especially tender and aromatic. Ingredients: 1 glass of buckwheat, 2 times more hot filtered water, 420 g of chicken fillet, large carrots and onions, garlic, 2 large spoons of ketchup, a piece of butter, any dry seasonings.

1. Small pieces of chicken are fried well in any fat. First, only the meat is cooked, and then along with chopped vegetables. You can immediately add crushed garlic to the frying.
2. The cereal is carefully sorted and washed.
3. The roast is placed in a heat-resistant form. Pieces of poultry are distributed on top. There is no need to mix products.
4. You can sprinkle the ingredients with nutmeg and any chicken seasoning.
5. Ketchup is diluted in hot water. The liquid is salted and poured into the mold.
6. The food will be cooked until all the water has boiled away.
7. Melted butter is added to the resulting dish. Only after this the ingredients are mixed.

You can complement the dish with a variety of vegetables. For example, not only onions and carrots, but also red sweet peppers.

Stuffed chicken with buckwheat and mushrooms

You can add not only buckwheat, but also champignons to the filling for stuffing a whole bird carcass. You will need to take 220 grams of mushrooms. Other ingredients: chicken carcass, 1 tbsp. dry buckwheat, onion, any seasonings, carrots, salt.

1. First, the chicken is washed well not only outside, but also inside. When the carcass is dry, it is rubbed with salt and any seasonings. Under cling film in the cold, the chicken will marinate for a couple of hours.
2. At this time you can prepare the filling. Boil buckwheat in salted water. As a result, it should be slightly undercooked.
3. Onions and carrots are fried in hot oil. When the vegetables become soft, pieces of mushrooms are added to them. Together, the ingredients are fried for another 8-9 minutes.
4. Mushrooms and vegetables are mixed with ready-made buckwheat.
5. The filling is placed in the marinated carcass. The hole is secured with toothpicks.
6. Cook chicken stuffed with buckwheat in the oven for 70-90 minutes.

Periodically, the bird needs to be watered with the secreted fat. If the housewife is not confident in the quality of her oven, you can play it safe with foil or a baking sleeve.

Buckwheat with chicken legs in the oven is a real express dinner. All you need to do is place all the ingredients in a baking dish and wait 40 minutes until the dish is ready in the oven. This dinner can be considered a dietary one - it only contains fat from chicken, and even then - if you want fewer calories, trim off all the pieces of fat from the legs. The recipe adds onions, but you can cook buckwheat with carrots, mushrooms, green beans, and cabbage.

Ingredients

• 1 large onion
• 2 legs
• 150 g buckwheat
• 1 tsp. butter
• 1.5 tsp. salt
• 0.5 tsp. spices
• greens before serving

Preparation

1. The list of ingredients is quite simple and all the products are probably available in the kitchen. The onion needs to be peeled and cut into small cubes or strips.

2. It’s better to sort out the buckwheat, because it often contains unrefined grains or inclusions of other grains, as well as various debris. Grease a baking dish with butter or vegetable oil. To make it easier to wash the mold, you can cover it with foil, which also needs to be greased.

3. Sprinkle chopped onions on top of the buckwheat.

4. Pour water or broth into the baking dish in a ratio of 1/2 (1 part buckwheat, 2 parts water). If you are using broth and it is salty, then add less salt or do without it altogether.

5. Place a couple of chilled chicken legs on top of the buckwheat. They need to be salted and peppered - use any spices and herbs. Cover the dish with a lid or foil, place in an oven preheated to 180 degrees and bake the dish for 30 minutes. Then remove the foil and bake for another 15-20 minutes so that the chicken is browned.

Stuffed chicken in the oven almost always and according to any recipe turns out very tasty and aromatic. 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 prepare two dishes at once: juicy chicken meat and a fragrant side dish. The family will definitely appreciate it!

Personally, I really like cooking chicken this way. It seems like the most familiar and accessible ingredients, but what appears on the table is a very original (and for some, even unexpected), simple and satisfying second course. And what can I say: a ruddy chicken baked whole in the oven always looks especially festive!

I suggest using buckwheat as a filling. By the way, buckwheat porridge in water itself turns out to be 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 power of 700 W and a bowl capacity), but the aromatic filling can easily be prepared on the stove in a saucepan.

Ingredients:

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

Cooking the dish step by step with photos:

To prepare this simple, tasty and satisfying second course, take a 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 use sunflower) oil, as well as salt and ground black pepper.

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

Carefully rub this marinade into the skin of the bird. Also, do not forget to rub the inside of the carcass, making sure there are no entrails. Let the chicken marinate on the counter while the filling is prepared.

For the filling, first peel the carrots and onions. Then we chop them: cut the onion into small cubes, and grate the carrots on a coarse grater (you can also cut them into small pieces). Pour vegetable oil into the multicooker bowl, add the prepared vegetables and cook them in the Fry mode. Our task: brown the carrots and onions so that they give us 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. Pour out the dirty liquid.

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

Fill everything with water - for one glass of buckwheat, as a rule, two glasses of water are required. That is, if you took a 200-gram glass of buckwheat, then you need to use two such glasses of water. Turn on the Milk porridge/Cereals mode, the time will be automatically set to 50 minutes. That's it, the porridge is preparing, 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 a little so that you can stuff the chicken carcass.

Agree, such a delicious dish can’t help but whet your appetite. Buckwheat porridge with vegetables is good just like that, but we need it as a filling, don’t forget.

chicken with buckwheat in the oven

Chicken with buckwheat in the oven

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

This dish will keep you from freezing and despairing even on the coldest day. And here is the recipe itself.

And here is the recipe itself.

Ingredients:

• Buckwheat 1 cup; (make your own food calculations 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. Lightly grease the baking dish with vegetable oil.

2.Rinse buckwheat and place in a mold.

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

You can use any poultry seasoning or your favorite seasonings that you usually use to cook chicken. Place the prepared chicken pieces on the onion.

4. Coat the pieces with sour cream on top.

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

6. Now put the pan with buckwheat and chicken in the oven for 60 minutes. Temperature 200 degrees.

7. While our buckwheat with chicken is cooking, grate the cheese on a coarse grater. Let's leave it aside for now. If you want to end up with a dietary dish, you can skip the cooking step with cheese.

In my opinion, a dish with a golden-brown cheese crust looks more solemn. This dish can be safely placed on any holiday table. Nourishing, tasty and not difficult to prepare.

8. The next moment of preparation, you need to remove the pan from 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 very browned, then the dish must be taken out about 35 minutes before it is completely cooked, sprinkled with grated cheese and put back into the oven until completely cooked. If you want to have a more delicate, calmer ruddy color, then 20 minutes before the end.

chicken with buckwheat in the oven

After an hour of cooking chicken with buckwheat in the oven, the dish will be completely ready to eat. We take it out of the oven and immediately serve it to the table, since the dish cools down quickly, and it’s better to eat everything right away while it’s hot.

What I really liked about this dish was the taste of buckwheat, not to mention the taste of meat, it’s pure bliss. I don’t really like buckwheat, but according to this recipe it turns out amazingly tasty, crumbly, and moderately oily.

You can also cook from buckwheat, and

Wishes everyone bon appetit. And be healthy.

Perhaps chicken with buckwheat in the oven is one of the dishes that should be in every housewife’s collection of recipes. Why?

It's simple: the dish turns out nourishing and tasty, its preparation requires a minimum amount of available ingredients, the preparation process takes 10 minutes at most, then the dish is cooked in the oven without your participation. You can serve chicken with buckwheat for lunch and for late dinner - the dish is not very high in calories, but at the same time very nutritious.

Chicken with buckwheat in the oven - general principles

To prepare this dish, you must first prepare the ingredients: the chicken itself and the cereal.

You can use any part of the chicken. The meat is defrosted, washed, cut. The pieces can be either large or small; they use both fillet and bone-in meat. You can use different buckwheat: both processed and cored - to taste. The grains should be sorted and washed thoroughly.

Additionally, vegetables are added to the chicken with buckwheat in the oven, usually onions and carrots. You can also add bell peppers, tomatoes, and pumpkin if desired. There are no special restrictions, it all depends on your taste and culinary preferences. They are fried until softened before being added to the main ingredients.

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

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

Chicken with buckwheat in the oven: recipe step by step

Ingredients:

Buckwheat - one glass without a slide;

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 will need 450 ml of purified water and a little vegetable oil for frying carrots and 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 of all, make a vegetable sauté from onions and carrots: peel the carrots, grate them on a medium grater, remove the skins from the onion and cut into thin half rings. If the onion is large, you can take half a head. Place the carrots and onions in a frying pan, add three tablespoons of sunflower oil, stir-fry over medium heat for 5 minutes. It is necessary to saute the vegetables so that the carrots and onions acquire a golden color, and do not stew in a frying pan. If you see that they are releasing too much juice, simply turn up the heat and fry, stirring continuously, for about three minutes. When the carrots and onions are fried, pour a little water into the pan and simmer until the liquid evaporates. This is exactly the kind of frying you can easily prepare even if you have just recently started learning the basics of cooking. However, you don’t have to sauté vegetables if you want to end up with a low-calorie dish. The taste of dietary chicken with buckwheat, although it will differ from the classic one, will still remain just as appetizing.

2. Sort the buckwheat and rinse with running water. When raw, place the cereal in a frying pan with the vegetables, stir well.

3. Transfer the cereal with vegetables to a deep frying pan. Be sure to take a baking sheet or mold with high sides so that liquid does not leak out during baking in the oven, otherwise the dish will turn out a little dry.

4. Prepare chicken meat: defrost the legs, rinse, cut out the flesh with a knife, discard the bones. Cut the chicken fillet into pieces about three centimeters wide, place in a deep cup, sprinkle with salt, chicken spices, black pepper (to prepare chicken with buckwheat in the oven according to this recipe, you can also use the khmeli-suneli seasoning, this will make the dish even more flavorful). Place the meat pieces in a cup tightly next to each other, close the lid and leave to soak for 30-40 minutes.

5. When the allotted time has elapsed, place the meat on top of the sautéed grains, fill everything with one glass of purified water, add a little salt, sprinkle with spices again to taste and place in a hot oven, bake at a not very high temperature for a little over half an hour.

6. A few minutes before the chicken with buckwheat is completely ready, open the oven and grease the entire contents of the mold with sour cream, move the mold to the very top tier of the oven, and bake until a light brown crust appears. If your oven has a grill function, you can turn it on and finish cooking the dish for three minutes. If you don’t want a golden crust to form, then you don’t have to grease the dish with sour cream.

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

Chicken with buckwheat in the oven: recipe step by step with cheese

Ingredients:

One kilogram of chicken thighs;

Buckwheat – 400 grams;

Dutch cheese - a small piece;

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 wish, for example, for chicken, for vegetables, khmeli-suneli. And also take a little ground black pepper, it gives the finished dish a slightly spicy taste and a pleasant aroma. And you will also need a little sunflower oil to prepare the vegetable sauté.

Buckwheat with chicken or any other meat goes very well with fresh vegetables, so if you wish, you can buy fresh tomatoes and cucumbers to serve the dish, which you can simply chop or use to make a salad.

Cooking method:

1. First of all, prepare all the ingredients: sort out the buckwheat so that the finished dish does not contain debris that is often found in buckwheat, rinse thoroughly under running water, draining the water several times.

2. As described in the previous recipe, chicken baked in the oven with buckwheat turns out tastier with sautéed vegetables, 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 frying pan with a small amount of sunflower oil over medium heat until golden brown. Just when frying vegetables, stir frequently with a spoon so that the vegetables do not burn.

3. Grind the Dutch cheese using a fine-tooth grater or a Korean grater.

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

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

6. Prepare sour cream sauce from fried vegetables and sour cream as follows: mix vegetables with sour cream, add a little salt and pepper, add any spices you wish, stir well until smooth. Gently coat buckwheat with thighs with the prepared sour cream sauce and sprinkle with shredded Dutch cheese on top. If the mixture turns out thick, you can dilute it with a small amount of water.

7. Cover the pan with all the contents with foil or some kind of lid, place in a hot oven, bake for forty minutes at a temperature no higher than 180 degrees.

8. A few minutes before the dish is completely ready, open the oven, carefully remove the foil, being careful not to get burned by the steam, and bake the dish until a beautiful, golden-brown cheese crust forms.

9. When serving, place the baked chicken with buckwheat and cheese on serving plates, sprinkle with any chopped herbs. Next to the 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 served 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 the buckwheat is not of very high quality. And so that the finished dish does not have an earthy aftertaste, it is recommended to wash the cereals under running water especially thoroughly.

The dish turns out much tastier if you use thighs and legs to prepare it. The breast may turn out a little dry.

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

To add a special unique taste, you can use new vegetables each time to prepare the sauté: sweet peppers, garlic, onions or green onions, tomatoes and others.

You can add mushrooms to the dish. If you use greenhouse mushrooms: oyster mushrooms, champignons, you just need to rinse them, dry them, cut them and add them raw to other ingredients. When using wild mushrooms, remember that it is better to either boil or fry them first. You can also add one or two dried mushrooms to the mold with chicken and buckwheat for flavor. Experienced cooks often use homemade powder from dried mushrooms, adding it to sautéed vegetables.