Cooking chicken with potatoes, onion rings, cheese and mayonnaise -
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, although lean, is 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.
(1 piece ) (1 glass) (1 piece ) (1 piece ) (2 glasses) (2 tablespoons ) (2 cloves) (1 tablespoon ) (1 teaspoon) (1 pinch) (0.5 teaspoon)
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.
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 through 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 —
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.
1. Chicken (whole carcass or 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.
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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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.
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.
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.
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.
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.
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.
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.
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.
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. When raw, 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.
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.
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 to prepare the sauté each time: 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.
