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Chicken with buckwheat in the oven easy recipes. Chicken with buckwheat in the oven: stuffed with porridge with vegetables, mushrooms, liver

When I first cooked chicken with buckwheat in the oven, I had what is called a “break in the pattern”: well, okay, still chicken, everything is clear with it - it’s easier to cook it in the oven, but at the same time with buckwheat, and even without a lid ... Slamming the oven door, I cautiously began to wait for what would come out of this adventure. So what would you think? I got the most successful buckwheat I have ever cooked. Soft, tender, crumbly, with a rich taste, the aroma is indescribable! Do you know why? When we bake chicken in the oven, a sufficient amount of juice and fat is always released, which we usually do not use anywhere. When chicken is cooked with buckwheat, all the juices are absorbed into the grain along with water, which, partially evaporating, creates a cloud of steam in the oven, so the chicken turns out especially tender. This is such an interesting culinary effect. On top of that, you will be surprised at how easy it is to prepare this chicken with buckwheat; I took the recipe with a photo so that you can see that everything is very, very easy.

1 glass of buckwheat (200 grams),
Chicken – 600 grams,
Onion – 1 piece,
Carrots - half a large one
Water – 2 glasses and a little more,
Sour cream – 1 tablespoon,
Salt to taste (1 teaspoon),
Seasonings – 1 teaspoon,
Vegetable oil for frying,
Butter for serving (30 grams)

Step-by-step recipe for cooking chicken with buckwheat in the oven

You can basically skip the first step if you don’t have any time to cook, and then in just five minutes you can put the dish in the oven. The result will still be good, but if you want excellent, then spend five to seven minutes preparing a simple carrot and onion stir-fry. A trifle - but it will give an additional aroma and an appetizing golden color. So let’s quickly peel the onions and carrots. Cut the onion into small cubes, throw it into a frying pan and fry in oil over high heat, stirring constantly, for about three minutes, until the characteristic smell of fried onions appears. Immediately after this, you can put the carrots in the frying pan, mix with the onions, fry for a minute or two, turn the heat down to low, pour 3 tablespoons of water into the frying pan and let the fry simmer until it has completely evaporated. It will turn out so beautifully, not dry at all, nothing will burn. For beginners, this is the most enjoyable way to prepare frying.

Step two. We wash the buckwheat. You can use it in a sieve or in a bowl, pouring and draining water several times. Throw the buckwheat into the frying pan, mix with the frying and put it in the form where you are supposed to bake the buckwheat with the chicken. I would advise you to immediately take a mold deeper than mine (because I did it right next to the water, but it would be better if there was at least a centimeter left to the edge).

Third. Wash the chicken, dry it (you can blot it with a thick paper towel), salt and pepper on all sides, sprinkle with seasonings if desired (I took a teaspoon of khmeli-suneli) and place it on top of the buckwheat. So plump.

Fourth step. Salt the water to taste, you can add some of your favorite seasonings. Pour it over our chicken with buckwheat. And put the dish in the oven. Temperature – 180 degrees, time – 40 minutes.

Finishing touch. Also optional. But for those who like a crispy crust, it is very important. Literally five minutes before the end of cooking, open the oven (be careful, there is steam in it, so keep your face away when opening the door). We take sour cream, grease the chicken on top and place the mold on the top level, under the shade. If there is a “grill” function, switch the oven to it and keep the chicken for no more than three minutes, on normal mode - 5-7 minutes.

That's all. When serving, add a piece of butter to the buckwheat. Bon appetit!

A recipe for chicken stuffed with buckwheat is a budget option to deliciously feed the whole family and guests, and also a wide field for culinary imagination. You can endlessly complicate the dish by changing the composition of the filling to your taste. For example, add fried mushrooms or prunes, vegetables or apples to buckwheat, or marinate the bird in your favorite sauce, coat it with sour cream, mayonnaise, etc.

Today we have a basic version without additives - chicken stuffed with buckwheat in the oven. The recipe with step-by-step photos will help you understand all the details and subtleties of preparation. Although there is nothing complicated here, you need to prepare the filling, stuff the chicken and bake in the oven until cooked. You will get two dishes at once: juicy chicken meat and a fragrant side dish.

Ingredients

chicken 1 pc.
mixture of ground peppers 0.5 tsp.
garlic 1 tooth.
ground sweet paprika 1 tsp.
soy sauce 2 tbsp. l.
tomato paste 0.5 tbsp. l.
vegetable oil 0.5 tbsp. l.
lemon juice 1 tbsp. l.

For filling

buckwheat 1 tbsp.
water 2 tbsp.
salt 0.5 tsp.
butter 20 g
sunflower oil 2 tbsp. l.
onions 1 pc.
carrots 1 pc.

How to cook chicken stuffed with buckwheat in the oven

First you need to marinate the bird. If you have frozen, defrost it in the refrigerator or at room temperature (but not in water!). I have a large chicken weighing 2 kg, the meat is chilled, so I just washed the carcass and dried it with a paper towel. In the tail area, I removed the coccygeal gland - it can give off an unpleasant odor when baked.
For the marinade, I combined soy sauce, tomato paste, lemon juice and vegetable oil, added garlic, passed through a press (no need to add salt, since soy sauce itself is quite salty). Rub the chicken thoroughly on all sides and set aside to marinate at room temperature. If you don’t have any of the ingredients or don’t have enough time to prepare a complex marinade for chicken, you can simply rub it on all sides with salt, pepper and grease with sour cream or homemade mayonnaise
While the meat is marinating, it's time to prepare the filling. First I cooked buckwheat porridge. I sorted through and washed the cereal, poured it into boiling, lightly salted water. Cooked for 20 minutes until fully cooked. I added a small piece of butter to the prepared buckwheat porridge for flavor and crispness.
I prepared the frying separately. Sauteed diced onions in vegetable oil. Then I added carrots, chopped on a coarse grater, to the pan and fried for another 5-7 minutes until golden brown.
I combined and mixed the buckwheat porridge and roast, and adjusted the amount of salt to taste. The result was a crumbly filling.
All that's left is to stuff the chicken. I stuffed it quite tightly, since the porridge is already completely prepared and will not swell during baking. For a 2-kilogram chicken, all the filling was used, without any residue.
I sewed up the hole with a needle and thread - you can use a special culinary thread, or you can use regular white thread.
Place it in a heat-resistant form with the breast side up. Covered the top with foil in case the chicken stuffed with buckwheat starts to brown too much in the oven. I brushed the top with the remaining marinade. I sent it to bake at 180 degrees for 1 hour and 30 minutes - the cooking time directly depends on the weight of the carcass. Readiness is checked simply: you need to pierce it with a knife to the bone, if clear meat juice is released, then the bird is ready.
Then I removed the foil, poured over the juice and baked for another 15 minutes until the chicken was nicely browned (I only wrapped the wings so they wouldn’t burn).
Appetizing, juicy and very tasty chicken stuffed with buckwheat is ready. All that remains is to remove the threads, and you can serve it to the table immediately in the heat of the heat with fresh vegetables and herbs. It turned out to be a two-in-one dish, as promised: meat and side dish at the same time. Bon appetit!

Stuffed chicken in the oven almost always and according to any recipe turns out very tasty and aromatic. Moreover, you can use almost any filling of your choice: most often it is cereals, although many people also like fruits or mushrooms. Today we will bake chicken stuffed with buckwheat - for lunch we will prepare two dishes at once: juicy chicken meat and a fragrant side dish. The family will definitely appreciate it!

Personally, I really like cooking chicken this way. It seems like the most familiar and accessible ingredients, but what appears on the table is a very original (and for some, even unexpected), simple and satisfying second course. And what can I say: a ruddy chicken baked whole in the oven always looks especially festive!

I suggest using buckwheat as a filling. By the way, buckwheat porridge in water itself turns out to be lean, but very tasty. And all because we cooked it with vegetables - you can even serve it as an independent dish. The recipe uses a multicooker (I have a Scarlett SC-411, with a power of 700 W and a bowl capacity), but the aromatic filling can easily be prepared on the stove in a saucepan.

Ingredients:

(1 piece ) (1 glass) (1 piece ) (1 piece ) (2 glasses) (2 tablespoons ) (2 cloves) (1 tablespoon ) (1 teaspoon) (1 pinch) (0.5 teaspoon)

Cooking the dish step by step with photos:

To prepare this simple, tasty and satisfying second course, take a whole chicken (I have almost 2 kilograms), buckwheat, water, carrots, onions, a couple of large cloves of fresh garlic, homemade mayonnaise (if you are too lazy to cook, use sour cream), seasoning for chicken , refined vegetable (I use sunflower) oil, as well as salt and ground black pepper.

First you need to marinate the chicken carcass. If it is frozen, let it thaw completely in the refrigerator. I like chilled meat better, so I always buy this kind of chicken. So, wash and dry the carcass completely. Then rub it with a mixture of homemade mayonnaise or sour cream, chicken seasoning (use any seasoning you like), salt, ground black pepper and chopped fresh garlic.

Carefully rub this marinade into the skin of the bird. Also, do not forget to rub the inside of the carcass, making sure there are no entrails. Let the chicken marinate on the counter while the filling is prepared.

For the filling, first peel the carrots and onions. Then we chop them: cut the onion into small cubes, and grate the carrots on a coarse grater (you can also cut them into small pieces). Pour vegetable oil into the multicooker bowl, add the prepared vegetables and cook them in the Fry mode. Our task: brown the carrots and onions so that they give us flavor. By the way, you can also fry vegetables (stirring occasionally) on the Baking program - it also turns out just fine.

In the meantime, we will sort out and thoroughly rinse the buckwheat. Pour out the dirty liquid.

Add pure buckwheat to them and add salt to taste. For my family, adding a quarter teaspoon of salt is ideal for this amount of ingredients.

Fill everything with water - for one glass of buckwheat, as a rule, two glasses of water are required. That is, if you took a 200-gram glass of buckwheat, then you need to use two such glasses of water. Turn on the Milk porridge/Cereals mode, the time will be automatically set to 50 minutes. That's it, the porridge is preparing, and we go about our business for almost an hour.

The signal will remind us that the buckwheat porridge in the slow cooker is ready. You just need to mix the contents of the bowl and let the buckwheat porridge cool a little so that you can stuff the chicken carcass.

Agree, such a delicious dish can’t help but whet your appetite. Buckwheat porridge with vegetables is good just like that, but we need it as a filling, don’t forget.

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!

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.