Buckwheat porridge is at the peak of popularity, as absolutely everyone cooks it. She is considered one of the most beloved, useful and incredibly delicious cereals, which can be used to prepare a huge list 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 that play an important role in maintaining the functioning of the human body.
It should be noted and recalled that buckwheat is not in vain 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 fighting overweight and obesity, so it is actively eaten during a diet. It helps to cleanse the body of toxins, toxins, 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 the cereal in a new role, which will help to reveal all its useful and striking features. One of the simplest, but delicious and original dishes considered buckwheat in a pan with chicken.
Buckwheat porridge cooked with chicken has a specific name. Often this dish is presented as merchant buckwheat. It must be stewed with meat and vegetables. To do this, you can use not only chicken meat, but also pork, beef, duck. Mushrooms, tomatoes and onions, carrots, bell pepper and even string beans.
Ingredients
about 150-200 grams
The suggested amount of ingredients is for two servings.
Cooking
1. First of all, you need to do the preparation chicken meat. The breast is enough, as it has very tender meat. Do not think that the fillet is dry. To make the meat tender and juicy, you should cook it 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 chop.
2. Heat the pan with a little vegetable oil. Put the chopped meat in a pan, salt and pepper. Fry until golden brown, about seven minutes.
3. At this time, you can prepare onions, namely, peel and chop into half rings of the same size. Then send to the pan to the meat, reduce the heat to medium.
4. While onions are being sautéed, you can do carrots. It must be cleaned and washed with water, then chopped into thin strips. Add to the pan five minutes after frying the onion.
5. Thoroughly sort the buckwheat, rinse with water. Send to the pan after the carrots have been sweating for five minutes. Don't forget to stir occasionally.
6. Pour in the pan tomato juice or diluted tomato paste, as well as the indicated amount of water. Stir and add the peeled garlic. Cover with a lid, continue to simmer over low heat for twenty-five minutes.
7. Ready meal serve in portions. Pairs well with a fresh vegetable salad.
Using familiar products, you can create a lot of delicious dishes. Buckwheat with chicken in the oven is preparing different ways. By changing the tactics of cooking, you can enjoy a new delicious dish every day: offer it under a crust of cheese, make the most tender stuffed chicken, serve like a merchant, or simply bake in the oven.
During baking, chicken juice soaks buckwheat, making it juicy and tasty. And chicken according to this recipe comes out with a delicious crust of cheese.
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;
- hops-suneli;
- salt.
Cooking:
- Turn on the oven in advance at 180 degrees.
- Rinse the buckwheat with water. Dry.
- Grease a baking sheet with oil.
- Distribute the cereal.
- Peel, chop the onion and garlic.
- Cover sliced buckwheat.
- Rub chicken with seasoning. Lay out on a baking sheet.
- Coat chicken with sour cream.
- Pour in boiling water.
- Grate the cheese on a fine grater. Sprinkle sour cream on top.
- Put in the oven.
- Serve after an hour.
Cooking with cheese
If you want to quickly and without hassle to cook a delicious dish, this is exactly the recipe. Groats soaked in chicken juice turn out to be especially delicate in taste, and cheese crust preserves all the useful and nutritious that is 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;
- suneli hops - 1 teaspoon.
Cooking:
- Turn on the oven by selecting a temperature setting of 180 degrees.
- Grease a baking sheet with a silicone brush, dipping in oil.
- Rinse buckwheat, pour on a baking sheet.
- Chop the onion.
- Cut the garlic.
- Sprinkle grits with chopped products.
- Cut the washed chicken.
- Place on buckwheat.
- Sprinkle with suneli hops.
- Mix sour cream with mayonnaise. Distribute over meat.
- Pour in boiling water.
- Grate the cheese on a coarse grater.
- Sprinkle on top of the chicken.
- Place in oven.
- After an hour, a crust of a beautiful golden color forms on the surface. The dish can be taken out.
Chicken stuffed with buckwheat, baked in the oven
Most simple products will acquire an original shade, thanks to chicken stuffed with buckwheat. The carcass takes on a festive look, and the filling, combined with vegetables, will turn out juicy, crumbly.
Ingredients:
- sour cream - 220 g;
- chicken - 1 -1.3 kg;
- buckwheat -1 glass;
- dill;
- onions - 2 pcs.;
- carrots - 1 pc.;
- garlic - 6 cloves
- salt;
- pepper.
Cooking:
- Boil buckwheat.
- Preheat the oven (190 degrees).
- Remove the husk from the onion, chop.
- Grate carrots.
- Mince the garlic.
- Place onions and carrots in a pan, simmer.
- Mix with buckwheat.
- Mix sour cream with garlic.
- Rinse the carcass, sprinkle with salt, pepper. Cover with sour cream sauce.
- Place stuffing inside.
- Secure the skin with toothpicks.
- Cook for an hour and a half.
For the perfect taste, opt for a steamed or chilled carcass. Such meat has a more delicate texture, which is preserved in the finished food.
A large-sized bird weighing more than 1.5 kg should not be taken, it will be too fat and tough.
Merchantly
Chicken baked with buckwheat in the oven according to this recipe is especially crumbly. Appetizing and hearty meal It 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. spoons;
- onions - 3 heads;
- tomato paste - 3 tbsp. spoons;
- carrot - 3 pcs.;
- garlic - 2 cloves;
- salt;
- black pepper.
Cooking:
- Wash the fillet, dry it with a paper towel.
- Remove impurities from cereals. Rinse. The water needs to be changed several times. As a result, the liquid should remain transparent.
- Drain the water. Place buckwheat on a paper towel. Dry.
- Cut the carrot into thin strips.
- Remove the husk from the onions, cut into large pieces.
- Cut the chicken into small pieces.
- Heat up a frying pan, add oil. Fry the fillet, salt, sprinkle with pepper.
- When a golden crust appears on the meat, add the onion, fry.
- Add carrots.
- Place roast in an ovenproof dish.
- In a bowl, stir water with tomato paste and salt. Pour over the meat.
- Place buckwheat and chopped garlic. Mix.
- Put in the oven. 180 degree mode.
- 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. Stuffed with buckwheat chicken is a good option for holiday table or dinner in a relaxed family atmosphere.
Ingredients:
- chicken - carcass;
- black pepper - 0.5 tsp;
- champignons or forest boiled - 300 g;
- turmeric - 0.5 tsp;
- onion - 1 pc.;
- curry - 0.5 tsp;
- mayonnaise - 7 tbsp. spoons;
- soy sauce - 3 teaspoons;
- buckwheat - 0.5 cups;
- mustard - 1 teaspoon;
- garlic - 3 cloves;
- salt.
Cooking:
- Peel the garlic, chop.
- Pour mayonnaise into the bowl, add garlic, mustard. Pour in soy sauce. Stir.
- Rinse the chicken, rub with the mixture.
- Leave for at least two hours.
- Boil or steam buckwheat.
- Cut mushrooms.
- Chop the onion. Mix with mushrooms.
- Place mushrooms with onions in a pan with oil, fry.
- Salt. Sprinkle with pepper. Add buckwheat. Mix.
- Place the mixture inside the carcass. Secure the edges with toothpicks.
- Take a baking sleeve. Place chicken. If there is no sleeve, you can cook in a cast-iron roaster. However, the meat will turn out juicier in the sleeve.
- Put in the oven, mode 190 degrees.
- Cook for an hour and a half.
Buckwheat porridge is considered useful and delicious meals. Among all cereals, it is more saturated with trace elements and therefore suitable for a person at any age. If combined with chicken breast, you get the perfect tandem.
At its core, such meat turns out to be dry, so not everyone likes to eat it separately. Buckwheat with chicken, on the contrary, is incredibly tasty and juicy.
How to prepare for cooking?
Buckwheat is considered a universal product that is allowed to be consumed throughout the day. Due to the content of carbohydrates, it is possible to maintain the activity of the body. For breakfast, you can cook milk porridge, and for dinner - porridge with chicken. Great taste the dish is attached to the thighs and wings. As you can see, the "field of activity" is quite extensive.
Cook delicious porridge buckwheat will turn out if you follow simple rules:
- use fresh and clean water;
- choose high-quality cereals and sort it out beforehand;
- observe the proportions of cereals with water;
- choose the right dishes.
The taste quality of the finished porridge depends on the variety and maturity of the cereal, preparation method. Despite the high quality of cereals, it should still be sorted out and washed. To reduce the cooking time, it is better to fry buckwheat in a pan for about 7 minutes.
Grains are poured only with fresh water, preferably filtered. It is necessary to boil porridge before the liquid evaporates, and salt after boiling. Butter is added to the finished porridge.
Buckwheat with chicken in cream
Delicious casserole it turns out a little high-calorie, but, nevertheless, it is very tasty.
Ingredients:
- 0.5 kg of buckwheat,
- 200 ml 10% cream,
- 100 g hard cheese,
- 1 onion
- 200 g champignons,
- 2 legs,
- frying oil,
- paprika and salt.
Cooking:
- They put buckwheat to boil. Meanwhile, wash and cut mushrooms of medium thickness into slices and fry them with onions. Buckwheat mixed with mushrooms and transferred to a baking dish.
- Washed and dried chicken legs are rubbed with paprika and salt and completely immersed in buckwheat. All this is poured with cream and sprinkled with grated cheese.
- The oven is preheated to 200C, the form is sent there and cooked until a golden crust appears.
Buckwheat with chicken and "secret" sauce
Ingredients:
- glass of buckwheat,
- 200 g chicken breast,
- 2 spoons of yogurt,
- 2 spoons of soy sauce,
- 100 ml skimmed milk,
- 1 onion
- salt, spices and herbs.
Cooking:
- Boil buckwheat. The fillet is cut and fried in a pan. After its preparation, onion rings are sent to it and, after mixing, they are fried with meat.
- After that, let's move on to the sauce. In a small saucepan, mix milk with yogurt and soy sauce. The mixture is kept on fire, constantly stirring for 3 minutes.
- Sauce and ½ cup of water are sent to a pan with meat and onions. The mixture is stewed for 15 minutes, and then spices are added to it. Then add buckwheat.
Roasted buckwheat with chicken in the oven
A fairly simple, but very satisfying dish - buckwheat with chicken in the oven. If you cook porridge according to this recipe, it will turn out crumbly and fragrant.
Ingredients:
- 2 cups buckwheat,
- 500 g chicken
- 50 g butter,
- 4 glasses of water
- garlic to taste
- salt and pepper,
- parsley.
Cooking:
- Chicken meat is salted in advance, peppered and left to marinate for ten minutes. Buckwheat is poured with boiling water, chopped greens, salt and garlic are sent to it and left to steam under the lid for 10 minutes.
- Then lay the chicken on top of the porridge and butter. After closing the lid, the dishes are sent to the oven.
- You need to cook the dish until the meat becomes ruddy, and the buckwheat is boiled. The approximate cooking time is 40 - 60 minutes, only then open the lid.
Buckwheat with chicken in a slow cooker
Ingredients:
- 300 g of buckwheat,
- 4 glasses of water
- 450 g chicken meat,
- 50 g butter
- 1 onion and carrots,
- 50 g butter,
- pepper.
Cooking:
- Chicken and vegetables are washed, cereals are sorted out, but not washed! Vegetables and chicken meat are cut, and carrots are grated. The size of the pieces of meat should be medium so that it cooks properly (does not overcook and does not remain raw).
- Stew meat with vegetables in a slow cooker. First, oil is poured, meat is laid, and then vegetables are sent to them. Then you can salt and pepper the dish. Next, pour 1/3 cup of water, close the lid and set the frying mode for 15 minutes. After the end of the process, cereals are sent there and filled with water. You should salt the porridge a little and set the “Groats” mode for 30 - 40 minutes.
- After opening the lid at the end, butter is added to the porridge. The dish is mixed.
Buckwheat with chicken is delicious!
Bon appetit!
In order to bake chicken in the oven with buckwheat, you will need a deep form with a lid or a roaster. 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 come out, 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 - 2 tbsp.
- chicken whole or in parts - 1 kg
- onion - 1 pc.
- carrots - 1 pc.
- vegetable oil- 1 tbsp. l.
- butter - 30 g
- water - about 400 ml
- salt and pepper - to taste
- mixed Italian herbs - optional
Cooking
First of all, I cleaned and chopped vegetables: onions - in cubes, carrots - on a coarse grater. I passed them on vegetable oil, that is, brought them to softness.
Buckwheat (2 cups, 1 tbsp. = 200 ml) went through and washed. I fell asleep in a deep heat-resistant form and mixed with vegetable roast.
On top of the buckwheat laid out pieces of chicken, previously rubbed with salt and pepper. If desired, 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 bone-in chicken will work, except for the breast (best left for other dishes).
For a special creamy taste, which is in perfect harmony 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 almost completely covered. My 2 liter mold used 400 ml of water, but a lot depends on the diameter and packing density 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 tightly with foil. Baked for 1 hour. No need to open the lid or flip!
During this time, the buckwheat will steam out, and the chicken will reach full readiness, the meat will be easily separated from the bones. If you want to receive golden brown, 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 is very tasty and juicy. The dish should be served hot, it can be supplemented with sliced \u200b\u200band a salad of fresh vegetables, pickles. Yield - 6-8 servings. Bon appetit!
This wonderful dish in cooking is somewhat reminiscent of pilaf - meat, vegetables, cereals, and it tastes no worse. I confess that I don’t really like buckwheat and cook it quite rarely, despite this, it is very useful and should be included in the diet of every person. Thanks to this recipe, you will have only pleasant impressions about this cereal.
Wash the chicken fillet (I cooked from the breasts) and cut into small cubes. Season with black ground pepper and basil, stir.
Heat vegetable oil in a frying pan. Lay out the meat and fry it over high heat, about 7-10 minutes.
While the chicken is frying, cut the onion into thin half rings.
Peel the carrots, grate them, and finely chop the dill.
Add the vegetables to the meat, stir and continue to fry for about 5 more minutes.
Dilute tomato paste in water, add salt. How to mix.
Take a little more than half a bowl of buckwheat. Rinse.
Pour meat with vegetables with tomato and put buckwheat. Squeeze out a clove of garlic. Mix all the ingredients in a pan, cover and cook over medium heat for about 15-20 minutes, until all the water has evaporated. If buckwheat does not fit, you can add a little more water.
Our merchant-style buckwheat is ready, you can serve it to the table.
This dish is best combined with fresh vegetables, so I prepared it according to the classic recipe.
