Menu
For free
Registration
home  /  Snacks/ Buckwheat porridge with chicken. How to prepare chicken breast with buckwheat: recipes

Buckwheat porridge with chicken meat. How to prepare chicken breast with buckwheat: recipes

Buckwheat is rightly called the queen of cereals. Tasty, nutritious and at the same time low-calorie porridge is suitable for the daily diet, especially for those who are struggling with excess weight. It is served as a side dish with meat, fish or vegetable dishes.

There are many ways to prepare this cereal - in a saucepan, double boiler, in pots in the oven or in a frying pan. Let's take a closer look at the last option. Buckwheat with chicken fillet is very easy to prepare and delicious.

Taste Info Second: cereals

Ingredients

  • buckwheat – 1 cup;
  • chicken fillet – 300 g;
  • carrots – 1 pc.;
  • onions – 1/2 pcs.;
  • vegetable oil – 40 ml;
  • ground red pepper and salt - to taste.


How to cook delicious buckwheat with chicken in a frying pan

To ensure that the process of preparing buckwheat with chicken goes quickly and without interruption for cleaning and cutting food, start by preparing all the components.

Carefully sort the buckwheat, remove all debris and unpeeled grains. Pour the buckwheat into a bowl, cover with water and rinse thoroughly (this process can be repeated several times, because sometimes the grain is a bit dirty).

Peel and wash the vegetables, cut the onion into small cubes, grate the carrots on a coarse grater.

Wash the chicken fillet and cut into small pieces.

To prepare buckwheat with chicken breast, you will need a deep frying pan or saucepan, the main thing is that the dish has a thick bottom.

Heat vegetable oil in a frying pan, add chopped pieces of chicken fillet, stir immediately and add a little salt. Fry the meat for five minutes over high heat.

As soon as the chicken pieces begin to brown, add the onions and carrots to the pan and stir.

Fry everything together for another five minutes.

Place clean, washed buckwheat in a frying pan with the rest of the ingredients.

Level the buckwheat and add boiled water so that it covers the contents of the pan by 2 cm.

Add salt to your taste.

Cover the pan with a lid, turn the heat to low and simmer for about 20 minutes. It is very important not to open the lid or stir during this time.

Teaser network

At the end of cooking, sprinkle the dish with ground red pepper. If desired, you can add finely chopped fresh herbs (dill, parsley, basil, oregano) to the prepared buckwheat porridge.

Delicious and healthy buckwheat porridge with chicken in a frying pan is ready. But still, before serving, let it brew for another 10-15 minutes. Place a fragrant, appetizing dish on a plate, arrange chopped fresh vegetables (tomatoes, cucumbers, bell peppers) around and enjoy your meal!

Cooking tips

To make the dish even more aromatic, add your favorite herbs and spices that you use when preparing meat dishes (Italian and Provençal herbs, dried thyme, tarragon) or 1-2 chopped garlic cloves. It is advisable to put them in heated vegetable oil, it will absorb all the aroma from the spices, and then give it to the meat and buckwheat.

Instead of water, which is poured over buckwheat with meat in a frying pan, you can use tomato juice (or diluted tomato paste), it will also turn out very tasty. This version of the dish is called “buckwheat in a merchant’s style.”

You can cook exactly the same dish not in a frying pan, but in a slow cooker.

Those who observe church fasts know that buckwheat is an indispensable product on such days. This recipe is perfect for a Lenten menu if you use champignons instead of chicken fillet. Buckwheat porridge with mushrooms in a frying pan will be an ideal option for lunch or dinner on fasting days.

No one doubts the enormous benefits of buckwheat for the human body, because it is one of the richest cereals in vital microelements. For this simple reason, this cereal ranks first in the list of products for the daily diet of most Russians. Many people prefer to cook buckwheat porridge as a side dish, but if you combine these healthy small grains with dietary chicken fillet and cook them in a special way, you will get a complete independent dish - buckwheat with chicken.

How to cook buckwheat with chicken

The technology for preparing buckwheat porridge with chicken is relatively simple and does not require special culinary skills or a lot of time. Moreover, you can prepare buckwheat and chicken dishes in a variety of ways. A saucepan, a frying pan, a slow cooker, pots, and even a cauldron are suitable for this, in which you will get the most aromatic buckwheat porridge with chicken over the fire. However, in order for the lunch to be 100% successful, you need to remember some important points regarding any recipe for this tasty and light dish:

  • Before cooking, the cereal should be thoroughly washed in several waters to remove all debris, dust, and empty grains.
  • Buckwheat absorbs water very strongly during cooking, so liquid for preparing porridge should be taken at the rate of 2-2.5 cups per full cup of cereal.
  • It is better to put the bulk of the salt in the recipe immediately so that it is evenly distributed in all components of the dish.
  • To prepare buckwheat porridge with chicken, you can take absolutely any part of the carcass, but it is better if it is a fillet without skin, since the skin is just fat, which has nothing useful in it. For a dietary version of the dish, lean chicken breast is suitable.
  • To prevent the buckwheat from boiling over and remain juicy and crumbly, you should not cook it for too long, so it is better to cook the meat and vegetables in a frying pan in advance.

Buckwheat and chicken recipes

There are more than a dozen variations on the theme of buckwheat porridge supplemented with chicken meat, and each recipe for buckwheat with chicken is extremely popular among admirers of such a win-win duet of these simple and affordable products. Due to the similarity of the recipe of this dish with the technology for preparing pilaf, it is often called buckwheat pilaf. Below are step-by-step instructions for preparing chicken with buckwheat in different ways with photos.

Buckwheat merchant style

  • Time: 48 minutes.
  • Number of servings: 6 persons.
  • Calorie content of the dish: 202.6 kcal per 100 grams.
  • Cuisine: Russian.
  • Difficulty: easy.

The most famous version of buckwheat porridge with meat is merchant-style buckwheat with chicken. The obligatory ingredients of this dish are also onions and carrots, cut in a certain way. This porridge is incredibly tasty, aromatic, and juicy when cooked in pots, which create ideal conditions for the full flavor of all components of the dish to be fully revealed. Read how to cook buckwheat the merchant’s way in pots, as in the photo.

Ingredients:

  • buckwheat – 2 tbsp;
  • chicken meat – 600 g;
  • onions – 3 pcs.;
  • carrots – 2 pcs.;
  • fresh herbs - a large bunch;
  • garlic – 2-3 cloves;
  • salt – 3 tsp;
  • vegetable oil – 35 ml;
  • butter – 30 g.

Cooking method:

  1. Peel all vegetables. Cut the onion into thin half rings, and the carrots into thin strips.
  2. Cut the meat into cubes measuring 2x2 cm and place in a frying pan heated with oil. Brown over medium heat until a light brown crust appears.
  3. Add vegetables to the meat and fry until the vegetables are half cooked.
  4. Place half of the meat and vegetable mixture into the pots, add two tablespoons of washed cereal.
  5. Put a layer of meat again, cover with buckwheat.
  6. Add half a teaspoon of salt to each pot, add your favorite spices, and pour 100 ml of boiling water.
  7. Place in the oven, heated to 210 degrees, for half an hour.
  8. Chop the greens and garlic. Mix.
  9. Five minutes before the porridge is ready, sprinkle it with a mixture of herbs and garlic, put a teaspoon of butter in each pot.

Stewed buckwheat with chicken

  • Time: 36 minutes.
  • Number of servings: 4 persons.
  • Calorie content of the dish: 189.8 kcal per 100 grams.
  • Purpose: for lunch, dinner.
  • Cuisine: European.
  • Difficulty: easy.

If you need a quick, satisfying and tasty dinner option, and you are also the happy owner of a smart kitchen assistant, prepare buckwheat porridge with chicken stewed in a slow cooker. The miracle saucepan itself will cook a delicious porridge from the products you have prepared and, with an unobtrusive ringing signal, will call everyone to the table. Be sure to take note of the recipe for this simple dish.

Ingredients:

  • buckwheat – 350 g;
  • chicken meat – 0.5 kg;
  • onion – 1 pc.;
  • carrots – 1 pc.;
  • garlic – 2 teeth;
  • salt – 0.5 tbsp. l.;
  • spices - to taste;
  • vegetable oil – 2 tbsp. l.

Cooking method:

  1. Peel a large onion and chop finely.
  2. Grate the carrots on a coarse grater.
  3. Crush the peeled garlic cloves with a knife.
  4. Cut the chicken into small square pieces.
  5. Set the multicooker to frying mode, pour in vegetable oil.
  6. When the oil is slightly hot, add the onion to the bowl. Fry until golden.
  7. Add garlic, simmer for a minute.
  8. Add carrots, fry a little until the vegetables are soft.
  9. Add meat to vegetables and fry until golden brown.
  10. Pour washed cereal into the meat and vegetable mixture, stir in salt and spices, pour water 3 cm above the buckwheat.
  11. Close the lid and set the “Extinguishing” program. Cooking time is 25 minutes.

In a frying pan

  • Time: 38 minutes.
  • Number of servings: 3 persons.
  • Calorie content of the dish: 205.1 kcal per 100 grams.
  • Cuisine: Russian.
  • Difficulty: easy.

Chicken with buckwheat in a frying pan turns out very juicy and aromatic, with light spicy notes. This version of the dish will appeal to lovers of spices, because cinnamon, dried ginger and a pinch of nutmeg are added to the main ingredients. If you don’t like spices in your house, calmly cook the porridge without them - buckwheat with chicken fillet in a frying pan will turn out no less tasty and tender.

Ingredients:

  • buckwheat – 1 tbsp.;
  • chicken fillet – 400 g;
  • onion – 1 pc.;
  • carrots – 1 pc.;
  • sour cream – 1 tbsp. l.;
  • ketchup – 1 tbsp. l.;
  • salt – 1/3 tbsp. l.;
  • cinnamon, dried ginger, nutmeg - a pinch;
  • vegetable oil – 2.5 tbsp. l.

Cooking method:

  1. Cut the onion into medium cubes, grate the carrots on a coarse grater.
  2. Cut the chicken fillet into small strips.
  3. Place the meat in a frying pan heated with oil. Fry over low heat for 6-7 minutes.
  4. Add vegetables to chicken and simmer for another 3-4 minutes.
  5. Add sour cream, ketchup, salt, spices. Mix.
  6. Add washed buckwheat grains and pour a glass of boiling water over everything.
  7. Cook over low heat, covered, for a third of an hour.

In the oven

  • Time: 66 minutes.
  • Number of servings: 8 persons.
  • Calorie content of the dish: 196.3 kcal per 100 grams.
  • Cuisine: international.
  • Difficulty: easy.

You can bake a delicious chicken not only stuffed with buckwheat, but also by cooking something like a casserole of meat, cereals and fresh vegetables in the oven. Preparing the ingredients for it takes very little time, and the result will please even the pickiest husbands and little gourmets, who are sometimes very difficult to feed with such healthy and nutritious buckwheat porridge.

Ingredients:

  • buckwheat – 2 tbsp.;
  • chicken thighs – 0.7 kg;
  • onions – 3 pcs.;
  • garlic – 3 teeth;
  • tomatoes – 3 pcs.;
  • butter – 50 g;
  • salt – 1 tbsp. l.;
  • spices - to taste.

Cooking method:

  1. Rinse the cereal, pour boiling water over it, and leave to steep for about a quarter of an hour.
  2. Marinate chicken thighs with salt and your favorite seasonings.
  3. Grease the baking dish generously with butter.
  4. Place onion and garlic, cut into half rings and passed through a press, on the bottom.
  5. Cover everything with buckwheat and smooth it out.
  6. Place chicken pieces on top of the cereal.
  7. Cut the tomatoes into large slices and distribute evenly between the thighs.
  8. Dilute salt in a glass of boiling water and pour over the casserole base.
  9. Cover the pan tightly with foil, tucking the edges in, and bake at 200 degrees for 28-30 minutes.
  10. Then take out the pan, remove the foil and return it back to the oven to brown in grill mode for 7-8 minutes.

In the cauldron

  • Time: 72 minutes.
  • Number of servings: 10 persons.
  • Calorie content of the dish: 204.2 kcal per 100 grams.
  • Purpose: for lunch, dinner.
  • Cuisine: Russian.
  • Difficulty: medium.

There is nothing tastier and more aromatic than food cooked over a fire and seasoned with fresh forest air and light smoke. If you are going on a picnic with your family or a group of friends, take with you a bag of buckwheat, some chicken and vegetables. It’s easy to make an unforgettable buckwheat pilaf with chicken using these ingredients. If you are traveling far and for a long time, it is better to replace fresh chicken in the recipe with chicken stew.

Ingredients:

  • buckwheat – 800 g;
  • chicken meat – 1 kg;
  • onions – 4 pcs.;
  • carrots – 3 pcs.;
  • tomatoes – 3 pcs.;
  • bell pepper – 2 pcs.;
  • vegetable oil – 70 ml;
  • salt – 3 tbsp. l.;
  • spices - to taste.

Cooking method:

  1. Prepare the vegetables: cut the onion into half rings, bell peppers, carrots and tomatoes into large cubes.
  2. Heat the vegetable oil in a cauldron and add the onion first. Fry until soft and translucent.
  3. Then add carrots and bell peppers and let the vegetables soften over the heat.
  4. Add chopped tomatoes, simmer for a couple of minutes.
  5. Cut the chicken into large slices and add to the vegetables. Add about a glass of water and cook covered for 12-15 minutes.
  6. Pour in the washed cereal, stir in salt, spices and pour in enough water to completely cover the contents of the cauldron.
  7. Keep on the coals for about half an hour.

In a saucepan

  • Time: 59 minutes.
  • Number of servings: 4 persons.
  • Calorie content of the dish: 176.7 kcal per 100 grams.
  • Purpose: for breakfast, lunch, dinner.
  • Cuisine: international.
  • Difficulty: medium.

For dietary nutrition, you can cook buckwheat with chicken in a saucepan using a minimum of fat. In this recipe, the porridge is prepared without frying, in chicken broth with boiled vegetables. This simple dish will bring maximum benefits to the body and a minimum of calories. The following recipe will tell you how to cook buckwheat porridge with chicken in a saucepan.

Ingredients:

  • buckwheat – 1.3 tbsp;
  • chicken fillet – 350 g;
  • onion – 1 pc.;
  • carrots – 1 pc.;
  • salt – 0.5 tbsp. l.;
  • mixture of peppers - to taste;
  • bay leaf – 1 pc.;
  • butter – 10 g;
  • fresh herbs - to taste.

Cooking method:

  1. The fillet is cut into small slices and placed in a pan. Add spices and add water.
  2. Place it on the stove. After boiling, cook the meat over moderate heat for about half an hour.
  3. Onions and carrots are cut into cubes and transferred to the meat. Boil for another 10 minutes.
  4. Then pour the prepared cereal into the pan and add water if necessary.
  5. Bring to a boil, after which the heat is turned off, and the pan with porridge is wrapped in a warm towel and the cereal is allowed to completely steam.
  6. The finished porridge is seasoned with a drop of butter and fresh herbs.

With chicken breast

  • Time: 37 minutes.
  • Number of servings: 2 persons.
  • Calorie content of the dish: 181.3 kcal per 100 grams.
  • Purpose: for breakfast, lunch, dinner.
  • Cuisine: dietary.
  • Difficulty: easy.

The most dietary meat is chicken breast, which is often preferred by girls on a low-carb diet. Buckwheat can highlight the delicate taste of chicken meat, and if you complement this ideal duo with fried onions and a spoon of low-fat yogurt, you will get a complete dish for a hearty lunch - buckwheat with chicken breast, which will definitely not be deposited on the sides.

Ingredients:

  • buckwheat – 220 g;
  • chicken breast – 300 g;
  • onion – 1 pc.;
  • natural yogurt – 1 tbsp. l.;
  • vegetable oil – 1 tbsp. l.;
  • salt – 1 tsp;
  • spices - to taste.

Cooking method:

  1. Chop the onion into small cubes.
  2. Cut the breast into long pieces.
  3. Pour oil into the multicooker bowl and heat it in fry mode.
  4. Fry the onion a little, then put the meat in the bowl.
  5. Cook the breast in its own juices for 5-7 minutes.
  6. Pour in yogurt, add salt and spices, stir.
  7. Add washed cereal to the meat and pour boiling water over it.
  8. Cook in simmer mode for 25 minutes.

With legs

  • Time: 68 minutes.
  • Number of servings: 10 persons.
  • Calorie content of the dish: 209.6 kcal per 100 grams.
  • Purpose: for dinner, for the holiday table.
  • Cuisine: European.
  • Difficulty: medium.

Chicken baked in the oven is considered the most delicious. If you want to save time by preparing a side dish for meat at once, take into your cookbook a recipe for buckwheat with chicken legs baked in the oven with white sauce. This dish has a very presentable appearance, so it is suitable for both a Sunday family dinner and a formal reception of guests.

Ingredients:

  • buckwheat – 3 tbsp;
  • chicken legs – 5 pcs.;
  • onions – 2 pcs.;
  • garlic – 4 teeth;
  • sour cream – 150 ml;
  • mayonnaise – 2 tbsp. l.;
  • hard cheese – 200 g;
  • fresh parsley - a bunch.

Cooking method:

  1. Rinse the cereal and pour boiling water over it. Leave for a quarter of an hour.
  2. Cut the legs into portions.
  3. Coat a baking sheet with butter, spread the buckwheat.
  4. Place onion rings and pieces of chicken legs on top of the cereal.
  5. Sprinkle with salt and spices.
  6. Grate the cheese on a grater with large holes, mix with mayonnaise, sour cream, chopped garlic and chopped parsley.
  7. Cover the top of the future casserole with sauce.
  8. Pour some water into the pan (about 300 ml).
  9. Bake at 220 degrees for 45 minutes.

With smoked chicken

  • Time: 59 minutes.
  • Number of servings: 6 persons.
  • Calorie content of the dish: 196.8 kcal per 100 grams.
  • Purpose: for lunch, dinner.
  • Cuisine: Russian.
  • Difficulty: medium.

Buckwheat cooked with smoked chicken meat has a very pleasant and original taste, which also gives the finished dish a mind-blowing aroma. Plus, using smoked chicken in the recipe significantly reduces the cooking time. Mushrooms successfully complement the taste of the main ingredients, making the dish more juicy and interesting.

Ingredients:

  • buckwheat – 1.5 tbsp;
  • smoked chicken fillet – 250 g;
  • fresh champignons – 250 g;
  • onion – 1 pc.;
  • carrots – 1 pc.;
  • garlic – 2 teeth;
  • salt – 0.5 tbsp. l.;
  • spices - to taste;
  • vegetable oil – 30 ml.

Cooking method:

  1. Cut the onion into half rings and sauté in vegetable oil until golden.
  2. Chop the carrots into thin strips and add them to the onion. Fry for 3-4 minutes.
  3. Cut the mushrooms into slices and place them in the pan with the vegetables. Fry the mushrooms until half cooked.
  4. Place the mushrooms and vegetables in the bottom of a large clay pot or glass pan with a lid.
  5. Then arrange the pieces of smoked chicken fillet.
  6. Cover everything with washed buckwheat.
  7. Stir in salt, spices and add water so that the liquid is two centimeters above the base.
  8. Place in an oven preheated to 200-210 degrees for 35-40 minutes.

With vegetables and chicken

  • Time: 43 minutes.
  • Number of servings: 3 persons.
  • Calorie content of the dish: 182.8 kcal per 100 grams.
  • Purpose: for lunch, dinner.
  • Cuisine: international.
  • Difficulty: medium.

Many housewives add vegetables to buckwheat, in addition to chicken. Thanks to the juicy multi-colored fruits, the familiar dish acquires new bright colors and amazing taste. To complement buckwheat with meat, you can use not only onions and carrots, as in the usual recipe, but also tomatoes, bell peppers, zucchini, eggplant, even pumpkin. Prepare buckwheat porridge with vegetables and chicken, as in the photo, and you will discover new facets of this delicious dish.

Ingredients:

  • buckwheat – 150 g;
  • chicken meat – 250 g;
  • zucchini – 1 pc.;
  • onion – 1 pc.;
  • green peas – 3 tbsp. l.;
  • tomatoes – 2 pcs.;
  • salt – 1 tsp;
  • vegetable oil – 2 tbsp. l.

Cooking method:

  1. Cut the meat into small pieces and fry in a frying pan heated with vegetable oil.
  2. Cut the onion into half rings, zucchini into strips. Place vegetables in a frying pan and fry.
  3. Add green peas and diced tomatoes, from which the skin has first been removed, to the meat-vegetable mixture.
  4. Pour in 100 ml of water, simmer for 5 minutes.
  5. Add the prepared cereal, salt, season with your favorite seasonings, and add 2 cups of boiling water.
  6. Simmer under the lid on low heat for a quarter of an hour. Then turn off the heat and leave the porridge to evaporate for another 10 minutes.

With chicken and tomato paste

  • Time: 49 minutes.
  • Number of servings: 4 persons.
  • Calorie content of the dish: 192.5 kcal per 100 grams.
  • Purpose: for lunch, dinner.
  • Cuisine: Russian.
  • Difficulty: easy.

Another recipe familiar to Russian people is buckwheat porridge with meat - with the addition of tomato paste. This component gives buckwheat porridge a certain piquancy, making its taste softer and at the same time richer. If this recipe is still unfamiliar to you, be sure to try cooking buckwheat with chicken drumsticks and tomato paste to surprise and delight your household with a new taste of the well-known porridge.

Ingredients:

  • buckwheat – 180 g;
  • chicken drumsticks – 4 pcs.;
  • onion – 1 pc.;
  • carrots – 1 pc.;
  • tomato paste – 2 tbsp. l.;
  • salt – 1/3 tbsp. l.;
  • garlic – 1-2 cloves;
  • spices - to taste;
  • vegetable oil – 35 ml.

Cooking method:

  1. In a frying pan heated with fat, fry the diced onion and grated carrots.
  2. Place the drumsticks in the frying pan, add half a glass of water, cover with a lid and simmer over moderate heat until the liquid has completely evaporated.
  3. Add tomato paste, salt and season with your favorite spices.
  4. Pour in the prepared cereal and pour two cups of boiling water.
  5. Cook with the lid closed for about half an hour.

Video

Buckwheat is an amazingly healthy product. It was revered and loved in Rus'; it was cooked with pleasure with meat and mushrooms in a traditional Russian oven. Times change, but the love for this cereal continues to live almost at the genetic level. There are many recipes with this grain, and yet the most popular and delicious is merchant buckwheat with chicken.

Nuances of product preparation

To make the dish nutritious and flavorful, you need to choose the right ingredients. The main ones, of course, will be chicken and buckwheat.

Buckwheat should be purchased whole, clean, without black inclusions. Before cooking, it must be thoroughly sorted and washed. The appearance and taste of the dish will depend on the purity of the cereal.

The choice of meat is equally important. In chicken, preference should be given to the sirloin. White meat goes well with cereals, and with the addition of porcini mushrooms to the porridge it completely drives you crazy with the variety of flavor shades.

The chicken must be thoroughly washed and cut into pieces. It should not be frozen, otherwise a lot of moisture will come out of it during cooking. If you can’t use breast meat at all, you can cook buckwheat with chicken legs. The main thing is to do everything with soul.

Recipe for merchant-style buckwheat with chicken

This is a classic version of the dish that does not require much effort from the hostess.

Ingredients:

  • buckwheat - 2 tbsp.;
  • 0.5 kg of chicken meat;
  • 0.3 kg of hard cheese;
  • 1 onion;
  • several cloves of garlic;
  • mayonnaise;
  • spices;
  • oil.

Preparation:


  • Place in the oven and cook for an hour. The temperature should not be lower than 180-200 degrees.

    • “Merchant” porridge from a multicooker

    The process of preparing porridge in a slow cooker is much simpler and does not require much time. In addition, there is no need to ensure that the cereal does not overflow its banks.

    Ingredients:

    • 0.4 kg chicken pulp;
    • 0.3 kg buckwheat;
    • 2 tbsp. boiled hot water;
    • 1 onion and carrot each;
    • oil;
    • salt;
    • pepper.

    Preparation:

    1. Set the appliance to a mode suitable for baking.
    2. Place the butter in a bowl and melt it.
    3. Chop the onion and carrot into strips.
    4. Chop the chicken into pieces and place in oil. Fry until a crust forms.
    5. Add vegetables to the meat.
    6. Mix all ingredients and add buckwheat kernels.
    7. Select the mode for cooking buckwheat or stewing on the multicooker display.
    8. When the beep sounds and the device turns off, let the porridge brew for a few more minutes.
    9. Divide into portions and serve.

    Second course with meat and mushrooms

    Buckwheat porridge according to this recipe turns out surprisingly tasty. It perfectly combines meat and mushrooms, and cereal unobtrusively complements this “ensemble.”

    Ingredients:

    • 1 chicken breast;
    • 1 tbsp. buckwheat kernels;
    • 1 onion and carrot each;
    • 2 tbsp. l. tomato paste;
    • 0.4-0.5 kg of mushrooms;
    • greenery;
    • oil;
    • salt;
    • spices and spices to taste.

    Preparation:

    1. Chop the chicken into cubes and rub thoroughly with spices.
    2. Drizzle the fillet with vegetable oil and leave it to marinate while you prepare other products.
    3. Finely chop the onion and carrot.
    4. Saute in a frying pan in vegetable oil until the vegetables acquire a pleasant golden hue.
    5. Finely chop the mushrooms and mix with tomato paste.
    6. Add the mixture to the vegetables and fry until the moisture leaves the mushrooms.
    7. Place the roast in a cooking vessel and cover it with buckwheat.
    8. Pour water over all ingredients and cook over low heat until the moisture has completely evaporated. You can place the dish in the oven for an hour.
    9. When the porridge is ready, cover it with a lid and let it brew for a few minutes: the porridge should steam well.
    10. Serve the dish hot.

    How to cook buckwheat with chicken and bacon?

    This luxurious recipe will fill the house with the aroma of spices and fresh ham, and chicken and buckwheat will complement the harmony.

    Ingredients:

    • 1 tbsp. buckwheat kernels;
    • 0.5 chicken meat;
    • 3-4 pcs. mushrooms;
    • 3 slices of bacon;
    • 1 onion and carrot each;
    • 2-3 tbsp. l. tomato juice or paste;
    • 3 tbsp. l. oils;
    • 2 cloves of garlic;
    • 1 tsp each sugar and salt;
    • a third of a tsp. ground nutmeg, black and red pepper, cumin;
    • 0.5 tsp each turmeric and paprika;
    • 1 tsp. dried parsley.

    Preparation:

      1. Sort out the kernel, rinse and fry in a hot frying pan.
      2. Cut chicken meat into large cubes.
      3. Chop onions and carrots.
      4. Cut the bacon into thin slices.
      5. Fry vegetables and meat in a frying pan with hot oil.
      6. Add garlic passed through a press to them.
      7. Add mushrooms to the fried vegetables and continue sautéing until excess moisture has evaporated.
      8. Add bacon slices and continue frying.
      9. Prepare a seasoning from ground nutmeg, a mixture of peppers, cumin, turmeric and parsley and add it to the roasted meat.
      10. Add tomato juice here and continue to simmer for several minutes.
      11. Sprinkle buckwheat on top and pour 2-2.5 tbsp. water.
      12. Simmer the dish over low heat for a quarter of an hour.
      13. Add a bay leaf, cover with a lid and simmer for another quarter of an hour.
      14. When the porridge is ready, you can put a small piece of butter in it, cover it again and leave for a few minutes until the dish finishes cooking.
      15. Serve to the table, arranging into portions.

    Merchant-style buckwheat with chicken is an ideal dish not only for every day: it can be safely served on a holiday table. If you cook it in the oven, it will be much more tender and tastier than a dish from a pot or frying pan. You can add other ingredients to taste - it all depends on the skill of the housewife and her imagination.

    ladyspecial.ru

    Buckwheat merchant style

    I have always considered the combination of buckwheat with meat and vegetables to be the most successful. And who would have thought that the dish we had as a quick, tasty and satisfying quick option is a traditional dish of Russian cuisine with the noble name “merchant style buckwheat”. I decided to add a recipe with a photo because, despite the apparent simplicity of preparation, there are some nuances here too. A dish akin to pilaf is prepared: first, frying meat and vegetables is prepared, then cereals and water are added and all this is stewed until cooked. This cooking technology is probably already familiar to you and, in principle, can be used for almost any cereal. The main thing is to keep the proportions correctly, and then you will get not ordinary buckwheat porridge with meat, but simply luxurious, incredibly tasty, crumbly and aromatic merchant-style buckwheat!

    • buckwheat – 250 g,
    • chicken fillet – 250 g,
    • onion – 1 head,
    • carrots – 1 pc.,
    • tomato paste – 1 tbsp. l.,
    • vegetable oil – 3 tbsp. l.,
    • sugar – 1 tsp,
    • black pepper (ground), salt, herbs - to taste.

    How to cook buckwheat the merchant way

    I start cooking by preparing the chicken fillet. I rinse the meat, dry it and cut it into small cubes. It will be easier to handle the meat if it is slightly frozen. Immediately after cutting, I send the chicken to a saucepan for frying in vegetable oil.

    As soon as the saucepan is on the stove, I quickly peel the carrots and chop them using a coarse grater. I grate it and immediately put the carrots in a saucepan to fry. If desired, you can cut the carrots into strips or cubes.

    Now buckwheat. I go through it, wash it thoroughly and put it in for re-cooking when it is approximately half-ready (the carrots have already turned yellow, but have not yet become completely soft). Separately, I add a little salt to the buckwheat.

    And immediately add tomato paste and sugar. Don't worry, the buckwheat won't turn out sweet. Sugar will slightly dampen the sourness of the tomato paste, and also enrich and reveal the taste of the dish.

    Pour water over the buckwheat so that it covers the grain by about 2 cm, mix the contents of the saucepan and, covering with a lid, bring to a boil.

    Then I turn down the heat on the stove to medium and simmer the buckwheat for about 20 minutes. During this time, the cereal should completely absorb the water and the dish is, in general, ready. But if possible, remove the buckwheat from the stove and let it stand for at least 10 minutes. It seems like a small thing, but this will make the dish even tastier and more aromatic.

    When serving, sprinkle the buckwheat with merchant-style chopped green onions.

    easycookschool.com

    Buckwheat with chicken fillet

    Buckwheat with chicken fillet is a popular combination in our kitchen recipes, but, as a rule, few people know how to correctly combine both basic ingredients of the dish together to get aromatic, crumbly cereal and juicy meat. We will share interesting and simple recipes for the perfect buckwheat with chicken below.

    Merchant-style buckwheat with chicken fillet

    This buckwheat recipe is convenient because it is prepared in one bowl, and therefore during the cooking process all the ingredients exchange their flavors with each other.

    1. Separate the chicken from the skin and films.
    2. Chop and saute the prepared vegetables. Add the meat to the vegetable saute, and as soon as it sets, start preparing the buckwheat.
    3. Rinse the cereal and allow excess water to drain. Add buckwheat to the contents of the frying pan, add garlic paste and tomato, then fill everything with water.
    4. Leave the buckwheat with chicken fillet in the frying pan for about 20 minutes after boiling, leaving the porridge to cook under the lid.

    Chicken fillet with buckwheat – recipe

    1. After washing the cereal, let it dry.
    2. While excess water drains from the cereal, sauté the onion until the pieces are translucent. Add laurel to the onion.
    3. Mix the frying with buckwheat, add salt, add the chicken fillet disassembled into fibers, and then fill everything with twice the volume of liquid (this can be either water or broth). Leave the buckwheat to finish cooking after boiling.
    4. You can repeat the recipe for cooking buckwheat with chicken fillet in a slow cooker by setting the “Baking” mode during sauteing and switching to “Stewing” after adding water.

    Chicken fillet with buckwheat in the oven

    • onions – 140 g;
    • champignons – 230 g;
    • garlic – 2 cloves;
    • buckwheat – 1 tbsp.;
    • chicken fillet – 430 g;
    • sour cream – 35 g;
    • grated cheese – 115 g.
    1. Prepare onion-mushroom sauté and mix it with washed buckwheat and garlic.
    2. Transfer the mixture to a baking dish and add one and a half cups of water.
    3. Divide the chicken into chops, season and place on top of the buckwheat. Brush the chicken with sour cream and sprinkle with grated cheese.
    4. Leave the dish in an oven preheated to 180 degrees for 25 minutes.

    womanadvice.ru

    How to cook buckwheat with chicken in a slow cooker

    Are you tired and tired of buckwheat porridge? It's not all bad!

    After all, you can make a lot of delicious things from buckwheat.

    If you haven’t cooked buckwheat porridge with chicken in a slow cooker yet, then you’ve lost a lot; this dish turns out simply excellent.

    Therefore, if you have buckwheat and chicken meat at home, then do not put these ingredients off for later, but start preparing something delicious from them for dinner or lunch.

    Traditional recipe with photo

    • Chicken meat (pulp) – 300-400 grams;
    • Onion – 1 piece;
    • Buckwheat – 300 grams;
    • One carrot;
    • 80 grams of tomato paste;
    • 600 ml water;
    • Vegetable oil;
    • A couple of pinches of table salt;
    • A pinch of ground black pepper.

    Cooking period: 60 minutes.

    Let's start cooking buckwheat with chicken in a slow cooker:

    How to cook buckwheat with chicken and vegetables in a Redmond slow cooker

    What you will need for cooking:

    • Chicken breast 300-400 grams;
    • 400 grams of buckwheat;
    • 200 grams of champignons;
    • Sweet pepper – 1 piece;
    • One carrot;
    • Onion – 1 piece;
    • Water – half a liter;
    • Vegetable oil;
    • A little table salt;
    • Spices to your taste.

    The cooking period is one and a half hours.

    1. Rinse the chicken breast thoroughly in cold water, cut off the skin and remove the bones. Cut the pulp into small pieces;
    2. Add oil to the multicooker container and place pieces of chicken meat there. Add some salt and season them with spices;
    3. Select the “Frying” program and fry the meat for about 10 minutes;
    4. Wash the mushrooms, clean the caps and cut into thin small slices;
    5. Place a frying pan on the stove, pour a little vegetable oil into it and add mushroom pieces. Fry until done, stirring constantly;
    6. Next, peel the onion and cut into small cubes;
    7. Peel the carrots, rinse them and cut them into small strips;
    8. We wash the sweet peppers, remove seeds and stems. We cut it into strips;
    9. Pour the chopped vegetables into the multicooker container, stir and fry for about another 10-15 minutes;
    10. We rinse the buckwheat several times, select the black grains and husks;
    11. Next, put buckwheat porridge and fried mushrooms into the slow cooker, stir everything;
    12. Fill everything with water, it should cover all the ingredients to a height of two fingers;
    13. Select the “Rice-Grains” or “Buckwheat Porridge” mode and leave to cook for 50 minutes;
    14. Once everything is ready, mix and serve.

    Merchant style buckwheat with chicken

    What you need for cooking:

    • 500-600 grams of chicken meat;
    • 2 cups buckwheat;
    • Large onion - 1 piece;
    • One carrot;
    • ½ glass of tomato juice;
    • Vegetable oil;
    • Table salt - to your taste;
    • A small amount of ground black pepper;
    • Water – 1000 ml.

    How long does cooking take - 1 hour 15 minutes.

    Number of calories – 220.

    How to prepare such a dish in a slow cooker:

    1. Rinse the chicken thoroughly under cool water, remove the skin, bones, cartilage and all kinds of films;
    2. Cut the pulp into small pieces;
    3. Peel the skin from the onion, cut into small squares and place in a small plate;
    4. Thoroughly clean the carrots from skins and dirt, rinse them in cool water and rub them into coarse shavings. The vegetable can be cut into cubes, strips or halves of circles. We cut at our discretion;
    5. Next, we clean the buckwheat from black grains, husks and all kinds of debris. Place the buckwheat on a sieve and rinse with water;
    6. Pour vegetable oil into the multicooker container, turn on the “Frying” program and heat the oil;
    7. Place chicken slices in hot oil, fry them for 15 minutes and stir constantly so that they do not burn;
    8. Next, add pieces of onion and carrots. Add some salt and season with black pepper, stir and leave to simmer for about 7-10 minutes;
    9. Then lay out the buckwheat, add tomato juice and fill everything with water;
    10. Select the “Stew” mode and leave to simmer for 50 minutes;
    11. During this period, buckwheat will swell and absorb the juice of meat and vegetables;

    After the multicooker beeps, stir the porridge and serve.

    Merchant-style buckwheat is essentially crumbly porridge cooked with meat and vegetables. You can use any meat - pork, beef, poultry, minced meat - and it always turns out delicious. Today we are preparing merchant-style buckwheat with chicken.

    When I first saw this recipe, I caught myself thinking that I cook it almost the same way, and now at home we call this dish not “merchant-style buckwheat,” but buckwheat pilaf.)))
    I must say that this pilaf is prepared very simply, quickly, from available products and is liked by almost everyone, even those who don’t really like buckwheat.

    Ingredients:(for 4 servings)

    • 1 cup buckwheat
    • 2 cups hot water
    • 350-400 g chicken fillet
    • 1 large onion (130-150 g)
    • 1 large carrot (150 g)
    • 3-4 cloves of garlic
    • 1-2 tbsp. l. tomato paste or ketchup
    • 25-30 g butter
    • dry seasonings as desired
    • olive or sunflower oil for frying

    Instead of tomato paste or ketchup, you can take one large tomato, grated without skin on a coarse grater, it also turns out delicious.
    The capacity of the glass does not matter, it is only important to take cereal and water in a 1:2 ratio.

    Preparation:

    To prepare merchant-style buckwheat, you can use any part of the chicken; I prefer to cook with breast fillet.
    So, cut the breast fillet into small pieces.

    Pour olive or regular vegetable oil into a cauldron, deep frying pan or pan with a thick bottom, heat it up and lay out the chicken pieces. Salt, pepper and fry until light golden brown.

    Chicken can be fried not only in vegetable oil. I always advise not to throw away the fat trimmed from chicken pieces, but to freeze it. It can be added to any minced meat, or can be used when preparing chicken dishes. Just cut it, melt it, then remove the cracklings and add vegetable oil if there is not enough rendered chicken fat. This will further enrich the taste of the finished dish.

    But let's get back to the recipe. While the chicken is frying, at the same time, in another frying pan, fry the onion, cut into quarters of rings, until transparent.

    Then add the carrots, cut into strips or cubes, and continue to fry over low heat for another three minutes.

    Of course, onions and carrots can be fried in the same bowl along with the chicken, but I always fry the vegetables separately, this way they fry more evenly and the finished dish turns out incomparably tastier.
    Place prepared onions and carrots in a cauldron with fried chicken. Add garlic, passed through a press.

    We sort out the buckwheat, rinse it, pour it into a cauldron with the chicken and vegetables. No need to stir. Then we dilute the tomato mass or ketchup in two glasses of hot water from the kettle and also pour it into the cauldron. To make merchant-style buckwheat with chicken taste even better, at this stage you can add a pinch of any dried seasonings, for example, basil, or my favorite nutmeg, or chicken seasoning, or herbs de Provence. I repeat, there is no need to mix the layers.

    When the water boils, skim off the foam a little, but don’t overdo it. Taste for salt and add more salt if necessary. Let the buckwheat boil in an open cauldron; do not close the lid yet.
    When the water boils to the level of buckwheat, add 25-30 g of butter.

    Now close the cauldron tightly with a lid and reduce the heat to the minimum that your stove allows. Let the dish simmer for 15-20 minutes. Since not all of the water has boiled away yet, the buckwheat and chicken will never burn.

    After the specified time, open the lid and mix the contents of the cauldron.

    Merchant-style buckwheat with chicken turns out very tasty, aromatic, and, as you can see for yourself, it’s very easy to prepare.

    I would also like to add that you can also cook buckwheat without chicken, and use it as an independent dish or as a delicious side dish.
    What other delicious buckwheat-based dishes can you prepare? Look at the recipe or cooked in the oven.

    That's all for today. I say goodbye to you until the next recipe and wish you all good luck, kindness and good mood!
    Always have fun cooking!

    Finally, I suggest watching a video about a performance by an extremely talented, amazing girl with the gift of ventriloquism.

    Buckwheat is a cereal for all times. I remember how before, in difficult times, it was sold only with coupons and for diabetics. This is practically the only cereal that contains iron, which is easily absorbed.

    It can be prepared as a side dish or as a complete dish with meat and vegetables. Today we are preparing buckwheat with chicken fillet. This doesn’t take much time, and the meat turns out soft and the grains crumbly.

    We will need all the products on the list.

    Cut the chicken fillet into arbitrary pieces.

    Chop the onion and carrots. You can also grate carrots if you like. I prefer to cut by hand.

    It’s most convenient to cook this porridge in a cauldron, and I like a non-stick ladle. Heat vegetable oil in it and fry the chicken fillet until light golden brown. Add salt.

    Add chopped onions and carrots. Fry for three minutes, stirring. Add your favorite spices.

    Pour in 150 ml of boiled water. Bring to a boil, cover with a lid and simmer until the water has almost completely evaporated.

    Add washed buckwheat and add water again. The ratio of water and buckwheat is 1:2. I cook everything by eye. Bring to a boil, reduce heat and simmer, covered, until the cereal becomes boiled.

    For those who like sticky porridge, add more water. Bring the porridge to taste, adding salt if necessary.

    Buckwheat with chicken fillet is ready. Serve it with vegetables and pickles.

    Bon appetit!