The recipe for chicken stuffed with buckwheat is a budget option to deliciously feed the whole family and guests, and there is also 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 marinate the bird in your favorite sauce, coat it with sour cream, mayonnaise, etc.
Today we have a basic version without additives - chicken stuffed with buckwheat in the oven. Recipe with step by step photos will help you understand all the details and intricacies of cooking. Although there is nothing complicated here, you need to prepare the filling, stuff the chicken and bake in the oven until cooked. You will get two dishes at once at the same time: both juicy chicken meat and a fragrant side dish.
Ingredients
- chicken 1 pc.
- mixture ground peppers 0.5 tsp
- garlic 1 tooth
- ground sweet paprika 1 tsp
- soy sauce 2 tbsp. l.
- tomato paste 0.5 tbsp. l.
- vegetable oil 0.5 tbsp. l.
- lemon juice 1 st. l.
For filling
- buckwheat 1 tbsp.
- water 2 tbsp.
- salt 0.5 tsp
- butter 20 g
- sunflower oil 2 tbsp. l.
- onion 1 pc.
- carrot 1 pc.
How to cook chicken stuffed with buckwheat in the oven
- First you need to marinate the bird. If yours is frozen, thaw it in the refrigerator or room temperature(but not in water!). I have a large chicken weighing 2 kg, the meat is chilled, so I just washed the carcass and dried it with a paper towel. In the tail area, the oil gland was removed - it can give an unpleasant odor when baked.
For the marinade, I combined soy sauce, tomato paste, lemon juice and vegetable oil, added garlic, passed through a press (you do not need to add salt, since soy sauce itself is quite salty). Rub the chicken well on all sides and set aside to marinate at room temperature. If you do not have any of the ingredients or do not have enough time to prepare a complex chicken marinade, you can simply rub it on all sides with salt and pepper and brush with sour cream or homemade mayonnaise
While the meat is marinating, it's time to prepare the filling. First I cooked buckwheat porridge. I went through and washed the grits, fell asleep in boiling, slightly salted water. Cooked for 20 minutes, until fully cooked. Added a small piece to the finished buckwheat porridge butter for flavor and crispness.
Separately cooked roast. Passed in vegetable oil onion, diced. Then I added carrots, chopped on a coarse grater, to the pan, and fried for another 5-7 minutes until golden brown.
I combined and mixed buckwheat porridge and frying, brought the amount of salt to taste. It turned out to be a crumbly filling.
It remains to fill the chicken. I stuffed it quite tightly, since the porridge is already completely ready and will not swell when baking. On a 2-kilogram chicken, all the stuffing went completely, without a trace.
I sewed up the hole with a needle and thread - you can use a special culinary one, you can use an ordinary white thread.
Placed in an ovenproof dish breast side up. I covered it with foil on top in case the chicken stuffed with buckwheat starts to blush strongly in the oven. Topped with the remaining marinade. I sent it 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 transparent meat juice stands out, then the bird is ready.
Then she removed the foil, poured over the secreted juice and baked for another 15 minutes so that the chicken was beautifully browned (she only wrapped the wings so as not to burn).- Appetizing, juicy and very delicious chicken stuffed with buckwheat, 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 a two-in-one dish, as promised: meat and side dish at the same time. Bon Appetit!
Once I happened to be in Kiev. Having pretty much walked around the city and getting hungry, my husband and I went to small cafe located in the basement. After reviewing the menu, we decided to ask the waiter what he could offer us for lunch. The guy immediately, without hesitation, offered chicken baked with buckwheat in the oven. Surprised by this a simple dish, we nevertheless decided to rely on the choice of the employee of the institution, and did not regret it! I don’t know whether we were so hungry, or really ordinary buckwheat with chicken was divinely cooked, but it was amazingly delicious! After this dinner, I looked at this simple dish in a new way.
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Chicken baked with buckwheat in the oven
To prepare a hearty lunch or dinner for the whole family, you do not need a large number of complex ingredients. Two main ones are enough - buckwheat and chicken. You can take a whole carcass and then divide it into parts, or you can buy hams, drumsticks, thighs, even the wings of this bird in the store and use it in cooking. So we are preparing, and help us with this step by step recipe with photo.
The whole preparation will take about an hour.
Ingredients:
1. Chicken (whole carcass or its individual parts) - 1-1.5 kg;
2. Buckwheat - 2 cups;
3. Onion - 1 medium onion;
4. Water - 900 ml;
5. Salt, pepper, suneli hops - to taste;
6. Garlic - 3 cloves;
7. Oil - 3-4 tbsp.
Cooking method:
1. First you need to rinse the buckwheat well, pour it into a baking dish, and pour warm water over it to soak and take less time to cook.
2. If the chicken is a whole carcass, then it must be washed and divided into portioned pieces, if the hams, then divided into 2 parts, if the drumsticks, thighs or wings, then simply rinse. Then add salt, pepper, suneli hops, rub the mixture of spices over all the pieces and leave them to soak.
3. At this time, chop the onion in half rings, finely chop the garlic and send everything to a hot frying pan. Fry until translucent.
4. In a container with buckwheat, we shift the onion and garlic, slightly salting, mix.
5. Then lay the meat on top of the buckwheat. Top up with water if necessary. The main thing is that almost all of the meat (about half) should be in water.
6. The container must be covered. If there is a lid - great, if not - you can build it with foil.
7. Put the container with buckwheat and meat in a preheated oven to 180 degrees for 40 minutes. After the time has elapsed, the readiness of the dish must be checked. You can add a crust to the meat by opening the foil or the lid and increasing the baking temperature to 200-220 degrees.
8. Chicken baked with buckwheat in the oven is ready! You can serve the dish with a light vegetable salad or pickles. Bon Appetit!
A hearty dish for the daily diet is prepared in two stages: first, chicken and vegetables are fried, then, together with buckwheat, everything is stewed in the oven. That is, the side dish and meat / poultry languish in one container, exchange and are saturated with aromas, juices of each other. Delicious, simple and convenient.
If you don't eat fried foods or want a more dietary option, skip the first steps. Immediately fold buckwheat in a heat-resistant form or cauldron, vegetable mix, chicken legs, spices, and boiling water, put in the oven.
Need to say, chicken drumsticks can be replaced with hips, wings, carcass cut into pieces. The most appetizing will be buckwheat with any meat on the bone, and not with fillets.
For cooking chicken legs with buckwheat in the oven, take the products on the list.
Wash the legs in cold water, let dry - fry until light golden brown on vegetable oil. We shift to the side.
Without cooling the pan, throw in the chopped onions, garlic and carrots - soak with oil for a couple of minutes.
We mix the washed buckwheat and vegetables in a refractory container. Distribute evenly over the entire area.
Place chicken thighs on top.
Pour boiling water (about 450 ml), salt, pepper, leave two or three chili rings. We put in a hot oven for 30-35 minutes (temperature - 180 degrees). Periodically check the readiness of buckwheat, if necessary, add boiling water.
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 very juicy, it will melt in your mouth, and the buckwheat will crumble. You don’t need to turn anything during cooking, 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
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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 over 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 grated 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 form 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!
