Oven-baked dishes are not only tasty, but also healthy. A combination of cereals and poultry meat will appeal to any gourmet, and buckwheat with chicken in the oven will turn out soft and juicy. From simple and affordable products, you can prepare a variety of dishes.

Buckwheat in the oven

Buckwheat merchantly resembles pilaf. With this method of roasting, the cereal is saturated with chicken juices and it turns out fragrant and tender.

You will need:

  • one glass of buckwheat;
  • two glasses of hot water;
  • chicken fillet - 420 g;
  • one carrot;
  • one onion;
  • two cloves of garlic;
  • two tbsp. spoons of ketchup;
  • spice.

 

Step-by-step instruction:

  1. Chicken fillet medium-sized and fry in a hot pan.
  2. Cut the onion into rings, grate the carrots. Fry vegetables, add chopped garlic.
  3. Sort and rinse well with buckwheat.
  4. Put the cooked vegetable frying in the baking dish, and lay the chicken fillet on top. It is important to lay products in layers, without stirring.
  5. Put buckwheat on top of the meat, sprinkle the dish with your favorite seasonings.
  6. Dilute ketchup in hot water, salt the mixture and pour to the rest of the ingredients.
  7. Put the mold in the oven, preheated to 220 degrees.
  8. When all the water boils, turn off the oven.

If desired, buckwheat can be supplemented in a merchant style with other vegetables, for example, sweet pepper or tomatoes, but it will turn out especially delicious with pumpkin or zucchini.

Pot Chicken Recipe

Buckwheat in the oven using pots is a fairly simple recipe. Dishes cooked in ceramic dishes are especially aromatic and do not require much time.

You will need:

  • one glass of buckwheat;
  • chicken fillet - 400 g;
  • one carrot;
  • one onion;
  • two tbsp. tablespoons of vegetable oil;
  • salt, spices.

Step-by-step instruction:

  1. Finely chop the onion, grate the carrots.
  2. Rinse the chicken and cut it into small pieces.
  3. Fry the meat in vegetable oil for 3-5 minutes, slightly salting.
  4. Fry chopped onions and carrots in a separate pan.
  5. Rinse and sort out buckwheat.
  6. At the bottom of the prepared pots put the fried vegetables.
  7. Put chicken on top of onions and carrots. Components should be evenly distributed over all pots.
  8. Put the groats in the next layer, salt the dish and pour hot water, 1.5 cm above the buckwheat.
  9. Cover the pots and put in the oven. The dish is baked for 40–45 minutes at a temperature of 180–200 degrees.

To make buckwheat friable, do not mix the dish during cooking. For buckwheat with chicken in a pot, it is better to serve a salad of fresh vegetables.

It is interesting:how to cook friable buckwheat in water

Stuffed Buckwheat Chicken

Buckwheat chicken is a budget option for a family feast. Two dishes are obtained from one dish - both a gentle side dish and juicy meat at the same time. Optionally, you can change the composition of the filling.

You will need:

  • one whole chicken;
  • two cloves of garlic;
  • half a teaspoon of a mixture of peppers;
  • one teaspoon of sweet ground paprika;
  • two tbsp. tablespoons of soy sauce;
  • Paul Art. tablespoons of tomato paste;
  • Art. a spoon of vegetable oil;
  • one tbsp. a spoonful of lemon juice.

For filling:

  • one glass of buckwheat;
  • two glasses of water;
  • one onion;
  • one carrot;
  • half teaspoon of salt;
  • two tbsp. tablespoons of refined oil.

Step-by-step instruction:

  1. Defrost the bird at room temperature, rinse and dry. Remove the coccygeal gland.
  2. Combine tomato paste, soy sauce, lemon juice and vegetable oil. Add crushed garlic. Mix everything thoroughly.
  3. Grate the chicken with the mixture and set aside. While the bird pickles to cook the filling.
  4. Sort and rinse buckwheat, boil until tender.
  5. Fry diced onions in a pan. Then add coarsely grated carrots to the onion. Fry vegetables until golden brown.
  6. Add the finished frying to buckwheat, salt.
  7. Stuff chicken with buckwheat with vegetables, leaving no empty space.
  8. Sew the hole in the bird with culinary or plain thread.
  9. Put stuffed chicken in the form, laying breast up. Top with the rest of the marinade.
  10. Bake chicken stuffed with buckwheat for 1.5 hours at a temperature of 180 degrees. The baking time depends on the weight of the bird. Readiness will be confirmed by transparent juice released during the puncture.

Before serving, remove the threads. You can decorate the chicken with herbs and fresh vegetables.

Tasty recipe:buckwheat with stew

Cheese Cooking

Chicken with buckwheat in the oven, supplemented with cheese, will turn out to be very tender.

 

You will need:

  • one chicken carcass;
  • two glasses of buckwheat;
  • five cloves of garlic;
  • one onion;
  • mayonnaise - 200 ml;
  • sour cream - 200 ml;
  • two glasses of salted boiling water;
  • cheese - 400 g;
  • one teaspoon of hops-suneli.

Step-by-step instruction:

  1. Lubricate the pan with a silicone brush dipped in vegetable oil.
  2. Rinse, sort out buckwheat. Pour the cereal onto a baking sheet.
  3. Chop onion and garlic finely, sprinkle buckwheat with vegetables.
  4. Wash the chicken, butcher the carcass as desired.
  5. Put the bird on the grits, sprinkle the hops-suneli.
  6. Stir sour cream and mayonnaise, spread the mixture over the chicken.
  7. Pour a small amount of boiling water over the baking sheet.
  8. Grate cheese on a coarse grater, sprinkle it with a bird.
  9. Place the pan in the oven preheated to 180 degrees.
  10. Bake buckwheat with chicken until golden brown, about one hour.

It is advisable to decorate the finished dish with sprigs of fresh herbs.

In the oven with mushrooms

Baked buckwheat with chicken and mushrooms is a delicious and satisfying dish. For cooking, cream is used that gives a special, delicate aroma and taste.

You will need:

  • two glasses of buckwheat;
  • two chicken legs;
  • fresh or frozen champignons - 200 g;
  • cream, fat content of 10% - 200 ml;
  • hard cheese - 100 g;
  • one onion;
  • salt and pepper to taste;
  • vegetable oil for frying.

Step-by-step instruction:

  1. Rinse, sort and boil buckwheat until half ready.
  2. Wash the mushrooms and cut into slices.
  3. Peel the onion, cut into cubes.
  4. Slightly fry the chopped mushrooms in a pan, then add the onions and fry until golden brown.
  5. Mix cooked cereals with fried mushrooms and onions.
  6. Put the buckwheat in a suitable baking dish.
  7. Wash and dry chicken legs with a paper towel.
  8. Grate the chicken with salt and spices for flavor.
  9. Put the legs in the form on top of the buckwheat and “drown” them a little.
  10. Pour the cream into the dish, sprinkle with grated cheese on top.
  11. Bake until golden brown at 200 degrees. Check the readiness of chicken meat by piercing with a knife - leakage of juice means that the bird is ready.

The finished dish is sure to be served hot. Summer vegetable salad will complement buckwheat with meat and mushrooms.

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