We offer you a recipe for the preparation of fragrant, crumbly and tender buckwheat porridge with chicken. In the process of baking, buckwheat is impregnated with chicken juice, which makes the dish much juicier and tastier. So, let's get started!
Recipe for buckwheat with chicken
Ingredients:
- water - 300 ml;
- buckwheat - 1 item;
- laurel leaf - 4 pcs .;
- vegetable oil;
- canned peas - 150 g;
- chicken meat - 300 g;
- carrots - 2 pieces;
- bulb - 2 pieces;
- spice.
Preparation
Consider an interesting option, how to cook buckwheat with chicken. We thoroughly peel the groats, rinse it in cold water. Now take the form for baking, grease it with vegetable oil and spread evenly buckwheat.
Add the boiled carrots, cut into cubes, pour the canned peas without liquid. The bulb is cleaned, shredded in cubes and wessed on vegetable oil, and then added to buckwheat. Solim, pepper all to taste, mix gently and from above we put processed chicken thighs and throw the laurel leaf.
We heat the water to a boil, pour it into a mold, top it with foil and prepare the dish at 200 degrees in the oven for about 45 minutes. Ready porridge spread on a beautiful wide dish and served on the table with meat.
Buckwheat with chicken in pots
Ingredients:
- buckwheat - 0,5 st .;
- water - 1 item;
- fresh mushrooms - 100 g;
- breast boiled-smoked - 2 slices;
- bulb - 2 pieces;
- egg - 1 piece;
- butter - 30 g;
- spice.
Preparation
Buckwheat washed, mushrooms finely chopped, or grinded in a mortar, if they are dried. Also shinkuem brisket and all equally divided into pots. We clean the bulb, grind it. When all the ingredients are put in pots, the dish is poured to taste, seasoned with your favorite spices, poured hot water, but not with boiling water. Then cover the pots and put in the oven for 45-55 minutes, without mixing, so that the porridge turned friable.
Minutes for 5 before the end, we put in each pot a small piece of butter and break the egg, to get a kind of original lid. Then again put the buckwheat with mushrooms and chicken in the oven and wait until the egg is ready.
Beef casserole with chicken
Ingredients:
- buckwheat - 250 g;
- chicken breast - 1 pc .;
- bulb - 1 piece;
- sour cream - 5 tbsp. spoons;
- cheese - 100 g;
- egg - 2 pieces;
- vegetable oil - 4 tbsp. spoons;
- spice.
Preparation
So, to cook the chicken, baked with buckwheat, the rump is thoroughly washed and boiled until ready in a little salted water. Chicken breast is processed, boiled, cooled and we separate the meat from the bones, cutting it into small pieces. Ready chicken soup is not poured, you can use it to make any light soup or other dish.
The bulb is cleaned, shredded with thin semirings and we pass on warmed vegetable oil for 5 minutes to a golden shade. Then add the chicken pieces, stir and fry all together for another minute. 3. Next, put a little cream into the pan, salt and pepper to taste, mix and stew under the lid on a weak fire for 3 minutes. Cheese is rubbed on a small griddle. AT
The form for baking is greased with vegetable oil, we put into it half of buckwheat and sprinkled with a pinch of cheese. Next layer we put chicken into shape and sprinkle with some cheese. Then evenly cover all the remaining buckwheat, pour the eggs, whipped with sour cream, and spread the remaining cheese.
The form is removed to the oven for 40 minutes and baked at 180 degrees. The ready buckwheat casserole is cut into small portions and served to guests with any fresh vegetable salads.