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Chicken with buckwheat and cheese crust. Chicken with buckwheat baked in the oven

Chicken with buckwheat and cheese crust. Chicken with buckwheat baked in the oven

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 and chop the garlic.
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, in the sleeve the meat will be juicier.
Place in the oven, 190 degrees.
Cook for an hour and a half.

Today I will tell you about a very tasty and interesting recipe. Namely about baked chicken with buckwheat. This dish is ideal for any holiday because it looks very beautiful and appetizing. And it will undoubtedly appeal to those people who are tired of potatoes. Buckwheat turns out simply divine, because it absorbs all the juices flowing from the chicken. It also turns out very crumbly and tasty. The cheese crust will be instead of foil, which seals all the flavor and juice inside the dish, and it will also help preserve all the nutrients and beneficial substances inside.

Ingredients:

chicken - 1 kilogram;

buckwheat - 2 cups;

small onion- 4 pieces;

garlic - 3 cloves;

hard cheese- 300 grams;

khmeli-suneli seasoning– 1 teaspoon;

sour cream - about 70 milliliters;

sunflower oil;

salt and pepper to taste.

Cooking baked chicken with buckwheat under a cheese crust.

Take the required amount of ingredients.

Before we start, we will need to prepare all the ingredients. First of all, take the chicken, cut it into pieces of the required size and rinse them under running water. Remember that the larger the pieces, the longer the dish will take to cook. Next, take 2 cups of buckwheat and rinse thoroughly with water and remove all debris. If your buckwheat is not peeled, then before washing it should be cleared of unopened grains.

Take a deep baking tray or mold and pour a little sunflower oil into it. Then place the washed buckwheat on the bottom.

Now let’s get to work on the onions and garlic, peel them and rinse them under water. Next, cut the onion into medium cubes, and cut the garlic into small cubes.

Place chopped onion and garlic on top of buckwheat.

The next layer we will have is chopped chicken.

Take 1 teaspoon of khmeli-suneli seasoning and sprinkle it all over the chicken. If you wish, add ground black pepper or other seasonings you like.

Then completely coat the chicken with sour cream.

Pour 1.5 cups of hot water into a deep plate, add about 1 tablespoon of salt without top and stir thoroughly. Pour this salted water over the buckwheat and chicken.

Grate the cheese on a coarse grater. It is best to take durum varieties. Sprinkle completely over the entire chicken.

Place the baking sheet with the chicken and buckwheat to bake for 1 hour at a temperature of 180-190 degrees. At the end of cooking, the cheese should be nicely browned.

Today I will tell you a recipe for chicken with buckwheat with a cheese crust - a very tasty, healthy dish, and at the same time it is also very easy to make. You can treat unexpected guests to this lunch. Buckwheat with chicken under a cheese crust is perfect for a regular dinner.

We need to prepare the following products:

Chicken carcass (you can use individual parts, such as ham, if desired);
Buckwheat – 2 cups;
Hard cheese – 325g;
Sour cream (any kind will do) – 150g;
Regular onion – 1 pc.;
Garlic – 1-2 cloves;
Spices (Khmeli Suneli works well), salt and pepper - to your taste;
Oil (any vegetable) – 1-2 tbsp. l.

So, the question is: guests on the doorstep, what should you cook? Let's cook. First you need to cut the chicken into small pieces. Finely chop the onion, chop the garlic. Rinse buckwheat thoroughly. The cheese must be grated. Now place everything in layers on a greased baking sheet. The first layer is buckwheat, spread onion and garlic on it.

Season with spices on top.

Spread sour cream over the chicken and pour 1-1.5 cups of salted water.

The last layer will be grated cheese, which must be well distributed over the entire surface.

Leave the pan in the oven (180 degrees) for one hour until the dish is covered with a golden crust.

Bon appetit!

I really liked the idea of a microwave cupcake. I think you will also be interested as a dessert option after a delicious lunch. Here is the link.

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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. In its raw form, place the cereal in a frying pan with the vegetables, stir well.

3. Place the cereal with vegetables on 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 passed, 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 more than 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, and 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 bake 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. Breast meat 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.

Once I happened to be in Kyiv. Having walked around the city quite a bit and getting hungry, my husband and I went into a small cafe located in the basement. After looking at the menu, we decided to ask the waiter what he could offer us for lunch. The guy immediately, without hesitation, offered chicken baked with buckwheat in the oven. Surprised by such a simple dish, we nevertheless decided to rely on the choice of the establishment’s employee, and we did not regret it! I don’t know whether we were so hungry, or whether the ordinary buckwheat with chicken was truly divinely prepared, but it was amazingly delicious! After this lunch, I looked at this simple dish in a new way.

You might be interested in the recipe —

Chicken baked with buckwheat in the oven

In order to prepare a hearty lunch or dinner for the whole family, you don’t need a large number of complex ingredients. Two main ones are enough - buckwheat and chicken. You can take a whole carcass and then divide it into parts, or buy hams, drumsticks, thighs, even wings of this bird in the store and use it in cooking. So let’s cook, and a step-by-step recipe with photos will help us with this.

The entire preparation will take about an hour.

Ingredients:

1. Chicken (whole carcass or its individual parts) – 1-1.5 kg;

2. Buckwheat – 2 cups;

3. Onion – 1 medium onion;

4. Water – 900 ml;

5. Salt, pepper, suneli hops - to taste;

6. Garlic – 3 cloves;

7. Oil – 3-4 tbsp.

Cooking method:

1. First, you need to rinse the buckwheat well, pour it into a baking container, and add warm water so that it soaks and takes less time to cook.

2. If the chicken is a whole carcass, then it must be washed and divided into portions; if it is a ham, then divided into 2 parts; if it is drumsticks, thighs or wings, then simply rinsed. Then add salt, pepper, suneli hops, rub the spice mixture over all the pieces and leave to soak in them.

3. At this time, chop the onion into half rings, finely chop the garlic and place everything in a hot frying pan. Fry until translucent.

4. Transfer the onion and garlic into a container with buckwheat, add a little salt, and mix.

5. Then place the meat on top of the buckwheat. If necessary, add water. The main thing is that almost all of the meat (about half) is in water.

6. The container must be covered. If there is a lid, great; if not, you can build it using foil.

7. Place the container with buckwheat and meat in a preheated oven at 180 degrees for 40 minutes. After the time has passed, the readiness of the dish must be checked. You can add a crust to the meat by opening the foil or lid and increasing the baking temperature to 200-220 degrees.

8. Chicken baked with buckwheat in the oven is ready! You can serve the dish with a light vegetable salad or pickles. Bon appetit!

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