Perhaps chicken with buckwheat in the oven is one of the dishes that should be in the piggy bank of each housewife's recipes. Why?
It's simple: the dish turns out to be nourishing and tasty, for its preparation you need the minimum amount of available ingredients, the preparation process is subtracted from the strength of 10 minutes, then the dish is prepared in the oven without your participation. It is possible to serve chicken with buckwheat both for lunch and for late dinner - the dish is not too high in calories, but it is very nutritious.
Chicken with buckwheat in the oven - general principles
To prepare this dish, you must first prepare the products: directly chicken and cereals.
You can take any part of the chicken. The meat is thawed, washed, cut. Chunks can be as big as small ones, using both fillets and meat on bone. Buckwheat can be used differently: it is eaten, and the jadritsa - to taste. Groats should be picked and rinsed thoroughly.
Additionally, vegetables are put into the chicken with buckwheat in the oven, usually onions and carrots. You can also put optional Bulgarian pepper, 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 are used for aroma: it can be both ready-made chicken seasoning and self-collected spices: hops-suneli, pepper, dried herbs and others.
To give a creamy taste, sour cream, butter, 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, spices for chicken, black pepper fragrant powder - 15 grams;
• sour cream - 30 grams (optional).
And as additional ingredients, you will need 450 ml of purified water and some vegetable oil for roasting carrots with onions. And also take a small piece of butter: adding it to the already prepared dish will give buckwheat a special creamy taste. Preparation:
1. First of all, make a vegetable browning from onions and carrots: peel the carrot, grate on a medium grater, remove the onion from the husk and cut it into thin half rings. If the bow is large, you can take half the head. Put the carrots and onions in the pan, add three tablespoons of sunflower oil, fry, stirring, over medium heat for 5 minutes. Sauté vegetables should be so that the carrots with onions have acquired a golden color, and not stewed in a frying pan. If you see that they give off too much juice, just add the heat, and fry, stirring continuously, for about three minutes. When the carrots and onions are roasted, pour some water into the pan and sweat until the liquid has evaporated. It is this kind of frying that you can easily cook even if you recently started learning the basics of cooking. However, vegetable stewing can not do if you want to end up with a low-calorie meal. The taste of diet chicken with buckwheat, although it will be different from the classic, but still remains equally appetizing.
2. Spoon the buckwheat, rinse with running water. In raw form, put the cereal in a pan to a vegetable frying, mix well.
3. Put the cereal with vegetables on a deep frying pan. Be sure to take a baking sheet or a form with high sides so that during baking in the oven does not leak liquid, otherwise the dish will turn out to be rather dry.
4. Prepare chicken meat: thaw thighs, wash, cut out the flesh with a knife, throw away the bones. Cut chicken fillet into about three centimeters wide slices, put in a deep cup, sprinkle with salt, spices for chicken, and black pepper (for cooking chicken with buckwheat in the oven, you can also use hops-sunel to make it more flavored). Put the meat pieces into the cup tightly to each other, close the lid and leave to soak for 30-40 minutes.
5. Then, after the allotted time, put the meat on top of the grains with sautéing, pour all with one glass of purified water, add some salt, sprinkle with spices again and put in a hot oven, bake at a not too high temperature for a little more than half an hour. 6. A few minutes before the chicken and buckwheat are fully cooked, open the oven and grease the whole contents of the form with sour cream, transfer the form to the uppermost tier of the oven, bake until a light brown crust appears. If you have a grill in your oven, you can turn it on and bake the dish for three minutes. If you do not want a golden crust to form, you can not smear a dish with sour cream.
7. Serve chicken, baked in the oven with buckwheat, on a portion of flat plates, on top of the hot buckwheat sure to put a small piece of butter.
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 bulbs;
• two carrots;
• sour cream - five tablespoons;
• a floor of a bunch of any greens - at submission.
In addition to all the ingredients, also take ten grams of salt, whatever seasoning you want, for example, for chicken, for vegetables, hops-suneli. And also take a bit of black pepper, with it the finished dish gets a slightly tangy taste and pleasant aroma. And you will need some sunflower oil for cooking vegetable steaming.
Buckwheat with chicken or any other meat goes very well with fresh vegetables, so if you want, you can buy fresh tomatoes and cucumbers for serving, which you can simply chop or use for cooking salad.
Preparation:
1. First of all, prepare all the ingredients: sort out the buckwheat so that the garbage does not come across the garbage often found in the buckwheat, rinse thoroughly under running water, pouring water several times.
2. As described in the previous recipe, chicken, baked in the oven with buckwheat, turns out to be tastier with vegetable steaming, 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 they are golden in color. Only when frying vegetables, often stir with a spoon so that the vegetables are not burnt. 3. Grind Dutch cheese grated with fine teeth or on a Korean grater.
4. Rinse the chicken thighs thoroughly with cold running water, put on paper napkins and dry a little.
5. Take a deep mold or a frying pan, grease the bottom and sides with sunflower oil. Put the washed buckwheat, lay the prepared chicken thighs on top, pour all with one glass of water.
6. From sauteed vegetables and sour cream, prepare sour cream sauce as follows: mix the vegetables with sour cream, add some salt, pepper, pour in any spices you wish, mix well until a homogeneous consistency. Smear the buckwheat with the thighs well-cooked with sour cream sauce, 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 any cover, put in a hot oven, bake for forty minutes at a temperature not higher than 180 degrees.
8. A few minutes before the dish is fully prepared, open the oven, carefully remove the foil, trying not to burn yourself with steam, and bake the dish until a ruddy beautiful cheese crust is formed.
9. When serving, lay baked chicken with buckwheat and cheese on a la carte plates, sprinkle with any chopped greens. 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 hot, so serve the dish immediately after cooking.
Step-by-step recipe for chicken with buckwheat in the oven: secrets and tips
• If you see dust at the bottom of the bag with cereals, this means that buckwheat is not of very high quality. And so that the finished dish does not have an earthy flavor, it is recommended to wash the grits under running water especially carefully.
• The dish turns out to be much tastier if you use thigh, chicken legs to make it. From the breast, it can turn out dry. • Especially tasty is the dish if the grits are first slightly heated in a dry frying pan. To do this, rinse the buckwheat, dry it out, put it in a colander, transfer it to a pre-heated pan, fry, stirring, until a characteristic aroma appears.
• To impart a special, unique taste, you can use new vegetables each time to make a browning: sweet peppers, garlic, onion or green, tomatoes and others.
• You can add mushrooms to the dish. If you use greenhouse mushrooms: oyster mushrooms, mushrooms, they simply rinse, dry, cut and put to other ingredients in their raw form. Using forest mushrooms, remember that it is better to pre-boil them or fry them. You can also add one or two dried mushrooms to the form with chicken and buckwheat for flavor. Often experienced cooks use self-prepared powder from dried mushrooms, adding it to the vegetable steaming.
