Perhaps, chicken with buckwheat in the oven is one of the dishes that should be in the piggy bank of recipes for every housewife. Why?
Everything is simple: the dish is hearty and tasty, for its preparation you need the minimum amount of available ingredients, the preparation process is taken away from the force of 10 minutes, then the dish is cooked in the oven without your participation. Serve chicken with buckwheat for lunch and late dinner - the dish is not very high-calorie, but very nutritious.
Oven-buckwheat chicken - general principles
To prepare this dish, you must first prepare the products: directly chicken and cereal.
You can take any part of the chicken. The meat is thawed, washed, cut. The pieces can be as large as small ones, they use both fillet and meat on the bone. Buckwheat can be used in different ways: it has done and the kernel - to taste. Croup should be sorted and washed thoroughly.
In addition, vegetables are placed in the chicken with buckwheat in the oven, usually onions and carrots. You can also put on request bell peppers, tomatoes, pumpkin. There are no special restrictions, it all depends on your taste and culinary preferences. Before adding to the main ingredients, they are fried until softened.
A variety of spices is used for the aroma: it can be either ready-made seasoning for chicken, or independently collected spices: hops-suneli, peppers, dried herbs and others.
To give a creamy taste, sour cream, butter, cheese are often added to the dish.
Oven-buckwheat chicken: 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 need 450 ml of purified water and a little vegetable oil for frying carrots with 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, make a vegetable sauté from onions and carrots: peel the carrots, grate on a medium grater, remove the onion from the husk and cut into thin half rings. If the onion is large, you can take half the head. Put the carrots with onions in a pan, add three tablespoons of sunflower oil, fry, stirring, over medium heat for 5 minutes. It is necessary to pass the vegetables so that the carrots with onions acquire a golden color, and do not stew in a pan. If you see that they give off too much juice, just add heat and fry, stirring constantly, for about three minutes. When the carrots and onions are fried, pour a little water into the pan and sweat until the liquid evaporates. You can easily cook just such a roast even if you just recently began to learn the basics of cooking. However, you may not need to cook the vegetables, if you want to get a low-calorie dish in the end. The taste of dietary chicken with buckwheat, although it will differ from the classical one, will still remain just as delicious.
2. Sort buckwheat, rinse with running water. In raw form, put the groats in a frying pan to a vegetable fry, mix well.
3. Transfer cereal with vegetables to a deep frying pan. Be sure to take a baking sheet or a form with high sides so that during baking in the oven no liquid escapes, otherwise the dish will turn out to be dry.
4. Prepare the chicken: thaw the legs, rinse, cut the flesh with a knife, discard the bones. Cut the chicken fillet into slices about three centimeters wide, put in a deep cup, sprinkle with salt, spices for chicken, black pepper (for cooking chicken with buckwheat in the oven according to this recipe you can also take seasoning of hops-suneli, so the dish will turn out even more aromatic). Put the meat pieces tightly in each other's cup, close the lid and leave to soak for 30-40 minutes.
5. After the allotted time, put the meat on top of the cereal with a passerovka, fill everything with one glass of purified water, salt a little, sprinkle again to taste with spices and put in a red-hot oven, bake for a little more than half an hour at not very high temperature.
6. A few minutes before the chicken and buckwheat are completely ready, open the oven and grease all the contents of the form with sour cream, rearrange the form on the top tier of the oven, bake until a light brown crust appears. If you have a grill function in the oven, you can turn it on and bake the dish for three minutes. If you do not want a golden crust to form, then you can’t lubricate the sour cream dish.
7. Serve the chicken, baked in the oven with buckwheat, on portioned flat plates, on top of the hot buckwheat, be sure to put a small piece of butter.
Oven-buckwheat chicken: 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 greenery - when serving.
In addition to all the ingredients, also take ten grams of salt, any seasoning you want, for example, for chicken, for vegetables, suneli hops. And also take a little black pepper, with it the finished dish acquires a slightly island flavor and a pleasant aroma. And you also need some sunflower oil to prepare a vegetable passer.
Buckwheat with chicken or any other meat goes well with fresh vegetables, so you can buy fresh tomatoes and cucumbers for serving dishes, which you can simply chop or use to make a salad.
Cooking method:
1. First of all, prepare all the ingredients: sort the buckwheat so that garbage often found in sin does not come across in the finished dish, rinse thoroughly under running water, draining the water several times.
2. As described in the previous recipe, chicken baked in the oven with buckwheat is tastier with a vegetable passer, 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 pan with a little sunflower oil over medium heat until golden brown. Only when frying vegetables often stir with a spoon so that the vegetables do not burn.
3. Grind Holland cheese on a fine-tooth grater or on a Korean grater.
4. Rinse the chicken thighs thoroughly with cold running water, put on paper towels and dry a little.
5. Take a deep form or frying pan, grease the bottom and sides with sunflower oil. Put the washed buckwheat, lay the prepared chicken thighs on top, pour everything with one glass of water.
6. From the fried vegetables and sour cream, prepare the sour cream sauce as follows: mix the vegetables with sour cream, add a little salt, pepper, pour any spices as you wish, stir well until smooth. Carefully grease the buckwheat with thighs with the prepared cream sauce and sprinkle with chopped Dutch cheese on top. If the mass is thick, you can dilute it with a small amount of water.
7. Close the form with all the contents of the foil or some kind of lid, put in a hot oven, bake for forty minutes at a temperature not exceeding 180 degrees.
8. A few minutes before the dish is fully cooked, open the oven, carefully remove the foil, being careful not to burn yourself with steam, and bake the dish until a beautiful ruddy cheese crust is formed.
9. When serving, put the baked chicken with buckwheat and cheese on portioned plates, sprinkle with any chopped herbs. Next to 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 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 too high quality. And so that the finished dish does not have an earthy flavor, it is recommended to wash the cereal under running water especially carefully.
• The dish turns out to be much tastier if you use hips and legs for cooking it. From the breast, it can turn out to be a little dry.
• The dish turns out to be especially tasty if the grits are preliminarily slightly calcined in a dry frying pan. To do this, rinse the buckwheat, dry it, put it in a colander, transfer to a preheated pan, fry, stirring, until a characteristic aroma appears.
• To give a special unique taste, you can use new vegetables every time to cook a sauté: sweet peppers, garlic, onion or green onion, tomatoes and others.
• You can add mushrooms to the dish. If you use greenhouse mushrooms: oyster mushrooms, champignons, it is enough just to rinse, dry, cut and put to other ingredients in raw form. Using forest mushrooms, remember that it is better to pre-boil or fry them. You can also add one or two dried mushrooms to the form with chicken and buckwheat for flavor. Often, experienced chefs use self-prepared powder from dried mushrooms, adding it to the vegetable passerovka.
