Buckwheat with chicken fillet is a popular combination in the recipes of our cuisine, but, as a rule, very few people know how to correctly connect the two basic ingredients of the dish together to get fragrant, crumbly and juicy meat. We will share interesting and simple recipes for the ideal buckwheat with chicken on.
Buckwheat in a merchant manner with chicken fillet
This recipe for buckwheat is convenient in that it is prepared in one dish, and therefore in the process of cooking all the components exchange their tastes with each other.
Ingredients:
- chicken fillet - 1,1 kg;
- carrots - 340 g;
- onion - 140 g;
- water 720 ml;
- tomato paste - 55 g;
- buckwheat groats - 3 items;
- garlic teeth - 3 pcs.
Preparation
- Separate chicken from skin and films.
- Prepared vegetables chop and salvage. Add the meat to the vegetable paste, and as soon as it seizes, proceed to the preparation of buckwheat.
- Rinse the rind and allow excess water to drain. Pour the buckwheat to the contents of the frying pan, add the garlic paste and tomato, then pour it all over with water.
- Leave the buckwheat with chicken fillet in a frying pan for about 20 minutes after boiling, leaving the porridge to go until ready under the lid.
Chicken fillet with buckwheat - recipe
Ingredients:
- buckwheat groats - 1 item;
- onion - 70 g;
- boiled chicken fillet - 220 g;
- laurel leaf.
Preparation
- After rinsing the rump, let it dry.
- While excess water drains from the cereals, save the onions to the clarity of the pieces. Add to the laurel laurel.
- Mix the roast with buckwheat, salt, add the chicken fillet cut into the fibers, and then pour everything twice in a large volume of liquid (this can be both water and broth). Leave the buckwheat to go until it is ready after boiling.
- You can repeat the scheme of cooking buckwheat with chicken fillet in the multivark, setting the "Baking" mode during the preparation of the pasting and switching to "Quenching" after the addition of water.
Chicken fillet with buckwheat in the oven
Ingredients:
- onion - 140 g;
- champignons - 230 g;
- garlic - 2 teeth;
- buckwheat groats - 1 item;
- chicken fillet - 430 g;
- sour cream - 35 g;
- grated cheese - 115 g.
Preparation
- Prepare the onion-mushroom sauce and mix it with the washed buckwheat and garlic.
- Put the mixture in a baking dish, pour a half cups of water.
- Chicken cut into chop, season and put on top of buckwheat. Lubricate the chicken with sour cream and sprinkle with grated cheese.
- Leave the dish in a preheated 180 degree oven for 25 minutes.