Buckwheat with chicken in pots

Buckwheat with chicken in pots

Buckwheat is considered one of the most useful. It not only charges the body with energy, but also contributes to its purification, serves to prevent iron deficiency anemia, normalize blood sugar levels. Porridge from it is tasty and nourishing in itself, no matter how it is cooked. But true gourmets believe that the taste is revealed to the greatest extent when cooked in pots of meat or chicken. Buckwheat with chicken in pots is not much more complicated than buckwheat porridge on the stove in a saucepan, but it is much better in taste. Crumbly, fragrant, impregnated with the taste of broth, it is able to win the heart of even the pickiest eater.

Cooking Features

The technology of cooking buckwheat porridge with chicken in pots is not complicated, but it has certain specifics. To obtain the expected result and avoid trouble, you need to know and take into account a few points.

  • Before using, buckwheat must be carefully picked, even if its manufacturer has an unblemished reputation. In the buckwheat, black grains can still be found lagging behind the husk grains, and sometimes even small pebbles can be found that will not exactly improve the organoleptic qualities of the finished dish. Usually, the grain is poured on a horizontal surface in order to see each grain better and not to miss anything.
  • The buckwheat needs to be washed and dried by spilling out on a towel or even heating it in a dry frying pan. The last option is preferable: porridge is cooked with crumbly grilled cereals.
  • Chicken before combining with buckwheat is often fried with vegetables, but you can lay it raw in pots. If you cook the food for at least an hour, not too large pieces of poultry will have time to bake.
  • Potted buckwheat can be cooked with meat taken from any part of the chicken. Wanting to get the most juicy and satisfying food, use chicken legs. If the goal is to get a light meal, it is advisable to stop the choice on chicken breast.
  • A dish made from fresh or chilled chicken is more tasty than frozen, since the product usually loses some of the liquid during defrosting. Minimize the damage will help defrost the chicken in the refrigerator, without a sharp temperature drop. To use the microwave to speed up the process is highly undesirable.
  • Pots filled with buckwheat and other products are placed in a cold oven. If you preheat it, and then put it in ceramic products, they can crack.
  • Filling pots with buckwheat is not worth up to the top, as it swells up a lot in the cooking process. It is also necessary to ensure that it is completely covered with liquid. Ideally, the level of water or broth should be above the cereal by about a finger.

Buckwheat with chicken will be more tasty and juicy if the main ingredients are added with vegetables. They combine well with tomatoes, sweet peppers, onions, carrots, celery. Introduction to the composition of food mushrooms, too, would be a good idea. There are several recipes for buckwheat porridge with chicken, so it is easy to choose an option that matches the gastronomic preferences of a particular person.

Buckwheat with chicken breast in pots

Composition:

  • chicken breast - 0, 5 kg;
  • buckwheat groats - 0, 2 kg;
  • garlic - 2 cloves;
  • onions - 100 g;
  • laurel leaves - 2 pcs .;
  • ground paprika - 5 g;
  • salt - to taste;
  • refined vegetable oil - 80 ml;
  • water or chicken broth - how much will leave.

Preparation Method:

  • Wash the chicken breast, dry it with a napkin. Remove the skin. Separate chicken meat from bones, cut it into cubes about 1, 5 cm in size.
  • Free the onions from the husk, chop them with a knife.
  • Cut the garlic cloves into small plates.
  • Lubricate the pots from the inside with oil. From the amount of ingredients specified in the recipe, 4-6 servings will be obtained (depending on the size of the pots and the appetite of the consumers).
  • Heat the remaining butter in a frying pan. Fry the garlic in it until a characteristic aroma.
  • Remove the garlic pieces from the pan, sprinkle the onions in their place and fry them until they get a light golden hue.
  • Put the chicken cubes in a frying pan. Sprinkle them with salt and paprika, brown on all sides over medium heat. Then lower the heat and fry the chicken for another 5 minutes.
  • Spread the chicken in pots.
  • Pick, wash and dry buckwheat. Pour it into the chicken pieces, trying to distribute it in pots equally.
  • Break laurel leaves into large pieces, arrange them in pots.
  • Fill buckwheat with water or chicken broth so that the liquid level is just above the cereal.
  • Cover the pots with lids and place in the oven.
  • Bring the temperature in the oven to 180 degrees, then cook buckwheat for 40-50 minutes.

Before serving, buckwheat to the table in each pot, you can add a piece of butter and a pinch of fresh greens.

Buckwheat with chicken and carrots in pots

Composition:

  • chicken fillet - 0, 3 kg;
  • buckwheat groats - 0, 2 kg;
  • garlic - 3 cloves;
  • carrots - 100 g;
  • onions - 100 g;
  • refined vegetable oil - how much will go;
  • chicken broth or water - how much will leave;
  • salt, seasoning for chicken, butter - to taste.

Preparation Method:

  • Chicken fillet cut into small pieces of cubic shape.
  • Peel the carrots, cut into cubes measuring about half a centimeter.
  • After freeing the onion from the husk, chop it finely.
  • Crush the garlic cloves with the flat side of a knife, finely chop.
  • In a deep frying pan, heat the vegetable oil, put the chicken pieces into it, and brown them for 5 minutes.
  • Add onions and carrots. Fry them together with chicken fillet for 5 minutes.
  • Add garlic, mix.
  • After a minute, pour the previously prepared buckwheat into the frying pan. Stir the products, salted and seasoned at the same time.
  • Put the mixture in pots, pour broth or water.
  • Cover the pots with lids, put them in the oven and turn it on. Cook the food for 20 minutes at 180 degrees and half an hour at 130-150 degrees. 10 minutes before readiness, put a small slice of butter in each pot.

Buckwheat for this recipe turns out fragrant and appetizing looks. Your family will surely like this hearty meal. Its consistency will depend on how much liquid you put in each pot.

Buckwheat with chicken legs in pots

Composition:

  • buckwheat groats - 0, 2 kg;
  • chicken drumsticks - 6 pcs. (approximately 0, 5 kg);
  • lecho - 0, 5 l;
  • onions - 100 g;
  • carrots - 100 g;
  • refined vegetable oil - how much will go;
  • salt, spices - to taste.

Preparation Method:

  • Wash chicken drumsticks, dry them with napkins, remove skin from them. Rub the legs with salt and spices.
  • Peel carrots and onions. Finely chop the onion and grate the carrot.
  • Put onions and carrots in a frying pan with hot oil, fry them until golden brown.
  • Add lecho to them (along with the juice), stew until the vegetable mass thickens a little. Lecho can be replaced with fresh vegetables. This will require 1-2 sweet peppers and 2-4 tomatoes (depending on the size of the vegetables).
  • Mix stewed vegetables with sifted and washed buckwheat.
  • At the bottom of each pot, put 1-2 tablespoons of buckwheat-vegetable mass.
  • Place a chicken stalk on top.
  • Potted the remaining vegetables with buckwheat.
  • Salt, pepper, cover with water.
  • Cook buckwheat with chicken legs in the oven for an hour after the temperature reaches 180 degrees.

A dish of buckwheat and chicken, cooked according to the recipe above, is juicy. It can be done at any time of the year. If in advance to take care of the preparation of canned vegetables, this dish will cost relatively inexpensive.

Buckwheat porridge with chicken, cooked in a pot, is a complete hearty dish that your guests and household will surely like. You can make it according to several recipes, they all do not differ in high complexity.

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