Buckwheat with chicken in the oven in pots, sleeve, step-by-step recipes

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 fantasies. 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.

Buckwheat with chicken legs, sour cream and cheese

This recipe is higher in calories than the previous one.

For this, the legs are rubbed with salt and dry spices, for example, khmeli-suneli, and greased with sour cream or mayonnaise. Buckwheat is poured onto a greased baking sheet, onion half rings are placed on it, then chicken is added, salted water is poured in, and sprinkled with grated cheese. Bake in the oven at 210 degrees for 40-50 minutes. You can brown it under the grill for 10 minutes.

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 needle, 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!

For those who are afraid of gaining weight, but at the same time love to eat very tasty and satisfying food, we recommend preparing chicken stuffed with buckwheat

. The recipe for preparing delicious chicken is easy, so cooking it is a pleasure! Tender baked chicken meat combined with crumbly buckwheat porridge, fried mushrooms and onions can be a wonderful decoration for your holiday table.

Buckwheat pilaf with chicken

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This dish is very tasty and cooks faster than classic pilaf.

For it you need to take:

chicken fillet – 350 g;
carrots 2 pcs.;
onions – 2 pcs.;
garlic – 1 head;
vegetable oil – 60 ml;
cumin, salt, pepper - to taste.

Preparation is as follows:

First, you should prepare the food - cut the chicken into small pieces, carrots into strips, and onions at random. Rinse the buckwheat.
Pour vegetable oil into a cauldron and heat it up high. Fry the onion, then add the carrots, stir and cook for 5 minutes with the lid open.
Then lower the chicken. As soon as it browns a little, salt and pepper well, add buckwheat, level and pour boiling water so that the water level is 1 cm higher than the level of the cereal.
Now reduce the heat to low and close the cauldron tightly with a lid.
Read also: Recipe for horseradish (horseradish sauce) from horseradish with tomatoes
When the cereal has absorbed most of the liquid, you need to rake the buckwheat to the center in a small mound, bury an unpeeled head of garlic in it, grind the cumin on your palm and sprinkle on the pilaf. If there is not enough water, then it should be added at this stage.

When the buckwheat is ready, mix the contents of the cauldron and serve hot on a flat dish. Separately, offer a salad of fresh vegetables.

There is no need to throw away the garlic. It acquires a specific taste and is liked by many.

Cooking chicken stuffed with buckwheat:

Step 1: prepare buckwheat porridge.

Place a paper towel on the kitchen table and pour buckwheat onto it. Distribute it evenly in a thin layer over the entire surface of the towel. Then we sort out the buckwheat by hand and set aside any pebbles or dry grass that may be in the grain. We transfer the sorted buckwheat into a saucepan and pour regular water into it. Then carefully drain the water and repeat this several times in order to rinse the ingredient well. Pour the water and cereal from the pan into a sieve and let the water drain. Then transfer buckwheat into a clean saucepan using a tablespoon from a sieve and fill it with water at room temperature. It is important to maintain the proportions of cereal and water. They must correspond to 1:2
, that is, for 200 grams of buckwheat you need to take 400 milliliters of water.
So, put the pan with the component on high heat and wait for the water to start boiling. After this, turn the heat to less than medium, add a little salt to taste to the container and mix everything well with a tablespoon. Cook the buckwheat under the lid for 15 minutes
until the amount of water is reduced by half.
Then turn the heat to low and cook the cereal for another 5 minutes until all the liquid has evaporated. After the allotted time has passed, turn off the burner and wrap the pan with buckwheat porridge in a cloth towel for 20 minutes
so that it soaks well.
Attention:
since we will add fried onions and mushrooms to buckwheat porridge, you should not season the buckwheat ingredient with butter.

Step 2: prepare the onion.

We peel the onion using a knife, rinse it under running water and chop it with the same equipment into small squares, placing it on a cutting board in advance. After this, transfer the finely chopped vegetable to an empty plate.

Step 3: prepare the mushrooms.

We wash the mushrooms under running water, and then place them on a paper towel and dry them. Afterwards, we transfer the ingredient to a cutting board and, using a knife, cut them into small pieces, then transfer them to a clean plate.

Step 4: prepare the porridge dressing.

Place the chopped onion in a frying pan with vegetable oil and over medium heat, stirring it with a spoon, let it brown a little, and then transfer the mushrooms into the same container with the onion. Using a tablespoon, mix the two ingredients and fry until golden brown.

Step 5: prepare the buckwheat filling.

Using a tablespoon, transfer the vegetable dressing into the pan with buckwheat porridge. Lightly salt and pepper and mix everything well. Attention:
you need to add a little pepper and salt to the filling, since we will lubricate the chicken carcass with the same ingredients.

Step 6: prepare the garlic.

Place the garlic cloves on a cutting board. Using the handle of a knife, press on them and separate the husks. Next, using a knife, finely chop the garlic ingredient and transfer to a plate.

Step 7: Prepare the chicken for baking.

We rinse the gutted chicken inside and out well under running water and place it on a paper towel, back up, so that the water from the inner cavity flows out through the hole onto the towel. Then place the chicken carcass on a cutting board, back down, and use a toothpick to secure its neck. Through the hole, manually coat the inside of the chicken evenly with salt, ground black pepper, thyme and chopped garlic. If the chicken cut is a little too small for your hand to fit through, we can make it larger by slightly cutting it with a knife. Then brush the outside of the chicken on all sides with the same spices. Using a tablespoon, transfer the buckwheat filling inside the chicken through the cut and compact it into the cavity of the carcass using the same cutlery. Using a needle and regular thread, sew up the hole. Then we tie the legs with the same thread. Since the chicken may increase in volume during baking, and a regular thread may break, we will tie it lengthwise and crosswise with twine. This way, the buckwheat mince will not be able to come out.

Step 8: prepare chicken stuffed with buckwheat.

Using a pastry brush, distribute the vegetable oil evenly over the entire surface of the container, having first poured it into the mold. Then we transfer the chicken carcass to a baking sheet and place it in a preheated oven at 180°C for 1-1.5 hours
.
After 15 minutes
, when the chicken begins to bake slightly, pour the dish with a tablespoon of fat, which was formed as a result of baking the carcass. We do this several times, as the meat will be better saturated with the oily liquid and become juicier. Bake the chicken until golden brown. To check the readiness of the dish, just pierce the chicken meat in the thigh area with a toothpick. If a clear liquid flows out of the cut, the meat is ready.

Step 9: Serve the chicken stuffed with buckwheat.

Place the slightly cooled chicken on a cutting board and use a knife to remove the threads.
Afterwards, place the baked chicken on a serving dish. Cut the meat into small portions, and place the buckwheat mince in a mound in the middle of the dish. Enjoy your meal! — — To prepare this dish, it is best to take broiler chicken, as it has more tender meat and it bakes faster in time.

— — To prepare a dressing for buckwheat porridge, you can use any mushrooms and spices to your taste.

— — In order for the dish to be 100% golden brown and crispy, you can coat the chicken well with mayonnaise for 20 minutes before baking and let it soak a little in this sauce and additional spices and salt.

So that the solid grains have time to pass through the steam, we cook in two stages and like buckwheat in a merchant’s way. First, fry the banal carrot and onion sauté - it makes the minced meat much richer and more appetizing, then add buckwheat for a short period. And only send the already oiled, slightly swollen mixture inside the chicken.

Buckwheat, carrots, onions - the minimum set for stuffing a whole chicken. You have the right to enrich it with greenhouse or wild mushrooms, increase the spiciness with tomato paste, chili or garlic, and introduce specific spices. I suggest the best option for eaters of all ages - we completely saturate it with butter and stick to the basic spices (salt and black pepper).

Cooking time: 120 minutes / Number of servings: 6