Chicken thigh fillet with buckwheat in the oven. Chicken with buckwheat in the oven: recipe step by step. We share secrets and step-by-step recipes for aromatic chicken with buckwheat in the oven. A universal dish with a cheese crust

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, 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 finish baking 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.

Using familiar products, you can create a lot of delicious dishes. Buckwheat with chicken in the oven is prepared in different ways. By changing your cooking tactics, you can enjoy a new delicious dish every day: serve it under a crust of cheese, make the most tender stuffed chicken, serve it like a merchant, or simply bake it in the oven.

During baking, chicken juice soaks the buckwheat, making it juicy and tasty. And according to this recipe, chicken meat comes out with a delicious cheese crust.

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;
khmeli-suneli;
salt.

Preparation:

Turn the oven on to 180 degrees in advance.
Rinse buckwheat with water. Dry.
Grease a baking sheet with oil.
Distribute the cereal.
Peel and chop the onion and garlic.
Cover the sliced buckwheat.
Rub the chicken with seasoning. Place 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.
Place in the oven.
Serve after an hour.

Cooking with cheese crust

If you want to prepare a delicious dish quickly and without hassle, this is the recipe. Cereals soaked in chicken juice have a particularly delicate taste, and the cheese crust will retain all the healthy and nutritious ingredients 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;
hops-suneli - 1 teaspoon.

Preparation:

Turn on the oven, selecting a temperature mode of 180 degrees.
Use a silicone brush to grease the baking sheet, dipping it in oil.
Wash the buckwheat and place it on a baking sheet.
Chop the onion.
Chop the garlic.
Sprinkle the chopped produce onto the cereal.
Cut up the washed chicken.
Place on buckwheat.
Sprinkle with suneli hops.
Mix sour cream with mayonnaise. Distribute over meat.
Pour boiling water over it.
Grate the cheese on a coarse grater.
Sprinkle on top of chicken.
Place in the oven.
After an hour, a beautiful golden-colored crust will form on the surface. The dish can be taken out.

Chicken stuffed with buckwheat, baked in the oven

The simplest products will take on an original flavor thanks to chicken stuffed with buckwheat. The carcass takes on a festive look, and the filling, combined with vegetables, will turn out juicy and crumbly.

Ingredients:

sour cream – 220 g;
chicken – 1 -1.3 kg;
buckwheat - 1 cup;
dill;
onions – 2 pcs.;
carrots – 1 pc.;
garlic – 6 cloves
salt;
pepper.

Preparation:

Boil buckwheat.
Preheat the oven (190 degrees).
Remove the skin from the onion and chop it.
Grate the carrots.
Chop the garlic.
Place onions and carrots in a frying pan and simmer.
Mix with buckwheat.
Mix sour cream with garlic.
Rinse the carcass, sprinkle with salt and pepper. Cover with sour cream sauce.
Place the filling inside.
Use toothpicks to secure the skin.
Cook for an hour and a half.

For the perfect taste, opt for a steamed or chilled carcass. This meat has a more tender texture, which is preserved in ready-made food.
Large birds weighing more than 1.5 kg should not be taken, they will be too fatty and tough.

Like a merchant

Chicken baked with buckwheat in the oven according to this recipe turns out especially crumbly. This appetizing and satisfying dish 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. spoon;
onion – 3 heads;
tomato paste – 3 tbsp. spoons;
carrots – 3 pcs.;
garlic – 2 cloves;
salt;
black pepper.

Preparation:

Wash the fillet and dry it using a paper towel.
Remove foreign impurities from the cereal. 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 carrots into thin strips.
Remove the husks from the onions and cut into large pieces.
Cut the chicken into small pieces.
Heat a frying pan, add oil. Fry the fillet, add salt and sprinkle with pepper.
When a golden crust appears on the meat, add onion and fry.
Add carrots.
Place the roast in a heat-resistant container.
In a bowl, stir water with tomato paste and salt. Pour over meat.
Place buckwheat and chopped garlic. Mix.
Place 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. Chicken stuffed with buckwheat is a good option for a holiday table or dinner in a relaxed family atmosphere.

Ingredients:

chicken - carcass;
black pepper – 0.5 teaspoon;
boiled wild or forest champignons – 300 g;
turmeric – 0.5 teaspoon;
onion – 1 pc.;
curry – 0.5 teaspoon;
mayonnaise – 7 tbsp. spoon;
soy sauce – 3 teaspoons;
buckwheat – 0.5 cups;
mustard – 1 teaspoon;
garlic – 3 cloves;
salt.

Preparation:

Peel the garlic, chop.
Pour mayonnaise into the bowl, add garlic and mustard. Pour in soy sauce. Stir.
Rinse the chicken and rub with the mixture.
Leave for at least two hours.
Boil or steam buckwheat.
Chop the mushrooms.
Chop the onion. Stir in mushrooms.
Place the mushrooms and onions in a frying pan with oil and fry.
Add 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 you don’t have a sleeve, you can cook in a cast iron duck pot. However, the meat will be juicier in the sleeve.
Place in the oven, 190 degrees.
Cook for an hour and a half.

In order to bake chicken in the oven with buckwheat, you will need a deep dish with a lid or a duck pan. If you don’t have such dishes, you can take a small baking sheet and use foil instead of a lid. The main thing is that the steam does not escape, then the chicken will turn out very juicy, it will melt in your mouth, and the buckwheat will crumble. There is no need to turn anything over during the cooking process, which is also a big plus for the 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
onions - 1 pc.
carrots - 1 pc.
vegetable oil - 1 tbsp. l.
butter - 30 g
water - approximately 400 ml
salt and pepper - to taste
mixture of Italian herbs - optional

Preparation

First of all, I peeled and chopped the vegetables: onions - into cubes, carrots - on a coarse grater. I sauteed them in vegetable oil, that is, brought them to softness.

I sorted and washed buckwheat (2 cups, 1 tbsp. = 200 ml). I poured it into a deep heat-resistant form and mixed it with roasted vegetables.

Placed pieces of chicken on top of the buckwheat, previously rubbed with salt and pepper. If desired, you can use your favorite seasonings, for example, suneli hops or a mixture of Italian herbs. The meat should be packed tightly, skin side up. Any part of bone-in chicken will do, except the breast (it's best to save that for other dishes).

For a special creamy taste that harmonizes perfectly 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 covered almost completely. My 2-liter mold took 400 ml of water, but a lot depends on the diameter and density of the products.

I closed the mold with a lid and sent it to the oven, preheated to 180-190 degrees. If you don't have a lid, pack tightly with foil. Bake for 1 hour. No need to open the lid or turn it over!

During this time, the buckwheat will steam, and the chicken will be fully cooked, the meat will be easily separated from the bones. If you want to get a golden brown crust, you can remove the lid at the very end (be careful, steam!) and bake for another 5-7 minutes at 200-220 degrees.

Chicken in the oven with buckwheat turns out very tasty and juicy. The dish should be served hot; it can be supplemented with sliced vegetables or a salad of fresh vegetables and pickles. Yield: 6-8 servings. Bon appetit!

I really love easy-to-prepare recipes using affordable ingredients. This one is exactly like that! Minimum costs, time and maximum benefits. Eat healthy and lose weight!

Buckwheat for gaining a slim figure

TOP 5 useful properties of the “queen of all cereals”:

Contains the smallest amount of carbohydrates compared to other cereals and at the same time is saturated with fiber beneficial to the body.
Contains the maximum amount of vegetable protein, which can fully replace animal protein.
Buckwheat promotes the proper functioning of the digestive system, remarkably cleanses the intestines of waste and toxins, thereby speeding up metabolism and promoting weight loss.
The rich vitamin and mineral composition allows its use without restrictions or contraindications.
It can be used to prepare soups, porridges, casseroles, cutlets, and also be used as a side dish.

Juicy buckwheat with chicken in the oven

Ingredients

Buckwheat - 1 cup
Chicken thighs and drumsticks - 800 g
Medium carrots - 1 piece
Onion - 1 piece
Garlic - 2-3 cloves

Sour cream 15% – 50 g
Tomato paste - 50 g
Hard cheese – 50 g
Salt and any spices - to taste

Preparation

To prepare this dish, I used chilled, boneless thighs and drumsticks. I removed the skin from the shins, since no one in our family eats it.
I washed the kuru and marinated it briefly in spices and salt. For about 20 minutes.
We wash the buckwheat and place it on the bottom of a cast-iron frying pan with thick walls. If you have a cauldron, you can cook in a cauldron.
Peel the carrots and grate them on a coarse grater. Place on top of the cereal.
Finely chop the onion into cubes. But you can also use half rings. This is who likes it! We send it there too.
Sprinkle seasoning and a little salt on top. We dilute the tomato paste with a little water and pour over our buckwheat.
Fill it all with freshly boiled water so that its volume is one finger higher than the buckwheat.
Place pre-marinated chicken on top of the buckwheat.
Peel the garlic, wash it, crush it with a knife and chop it into pieces. Sprinkle it evenly over the chicken.
Coat the chicken meat with sour cream using a pastry brush.
Place in an oven heated to 200 degrees for 40-45 minutes. Don’t forget to monitor the cooking process by checking periodically!
After the dish is cooked, remove from the oven and sprinkle with pre-grated cheese. You need very little cheese to lightly sprinkle the pieces of our chicken with it.
Then we put it in the now turned off oven for another 2-3 minutes so that the cheese melts. but don't dry it out!

My review of the recipe

Despite the fact that buckwheat usually tends to be dry after cooking, in this recipe everything is completely different. It is soaked in juices from chicken meat and becomes very juicy and aromatic!

I didn’t expect that buckwheat with chicken would be received with a bang by my family! Even her husband, who doesn’t really like her, devoured it with pleasure and praised how soft she turned out.

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.

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.
The buckwheat is washed well, combined with frying and placed in an oven dish. The dishes should be deep enough.
Chicken pieces are washed and rubbed with spices. Next, they are laid out tightly on top of the cereal with vegetables.
The ingredients are poured with salted water and sour cream.
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.

All washed cereals are immediately poured into an oiled pan.
Place fresh onion cubes and crushed garlic on top.
Next, lay out the salted pieces of chicken.
The products are generously coated with a mixture of mayonnaise and sour cream.
2-2.5 tbsp is poured on top. hot salt water.
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.

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.
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.
Vegetable frying is prepared separately. Fried vegetables are combined with ready-made buckwheat porridge.
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.
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.

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.
The cereal is carefully sorted and washed.
The roast is placed in a heat-resistant form. Pieces of poultry are distributed on top. There is no need to mix products.
You can sprinkle the ingredients with nutmeg and any chicken seasoning.
Ketchup is diluted in hot water. The liquid is salted and poured into the mold.
The food will be cooked until all the water has boiled away.
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.

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.
At this time you can prepare the filling. Boil buckwheat in salted water. As a result, it should be slightly undercooked.
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.
Mushrooms and vegetables are mixed with ready-made buckwheat.
The filling is placed in the marinated carcass. The hole is secured with toothpicks.
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.