Buckwheat with chicken in a pot

Buckwheat with chicken in a pot

Category: Meat dishes

Ingredients
chicken meat (preferably thigh fillet)	150-200 g
buckwheat	4 tbsp
sour cream	1 tbsp
seasoning universal	taste

Cooking method

• I didn't find exactly such a recipe. There are similar ones, but the products in them are pre-processed. I offer you the simplest version of a delicious dish. Everything is folded raw in a pot and after 40-50 minutes we have a delicious, juicy porridge with chicken.
• So.
• Put chicken pieces on the bottom, sprinkle with seasoning, then washed buckwheat and sour cream on top.
• 
• 
• Pour cold water so that the sour cream is not covered. Mix everything, close the lid and send to an oven preheated to 180 C for 40-50 minutes.
• 
• It turns out very tasty! The dose is pretty decent. 1 pot is easily enough for an adult and a child.

The dish is designed for

portion for 1 pot

Time for preparing:

1 hour

Cooking program:

oven

Note

I have had this recipe for 100 years, I don’t remember where it came from.

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[Ksenia]

Ksenia, a good recipe for a change.

Albina, I hope you enjoy it. The main thing is not to overexpose in the oven!

I cooked your dish yesterday, though in a cartoon. I have no oven or pot. The only thing I didn't mix before turning on, I forgot. But nothing, then I mixed it, it turned out very tasty, the children ate it with pleasure. And then the small one often refuses buckwheat. I liked that it was possible to usefully define a small piece of chicken (it just stayed neither here nor there) and there was no oil at all. But buckwheat takes a lot of oil, in any case.
I will definitely cook like that. Thanks so much for sharing.

Varvara, I'm glad the kids liked it. Cook to your health! Don't forget to mix next time
What mode did you do in the cartoon? The main thing here is not to overexpose, so as not to dry the buckwheat.

She did it in Shtebe on languor + set the temperature to 150, but she ran from 120 to 102, 50 minutes.

Interesting!
But in order not to overexpose ... how do we define readiness?

Well, in the oven, in a pot, as I wrote from 40 to 50 minutes. Somehow I overexposed it for a long time, somewhere around 1.10-1.15 it turned out and buckwheat and meat were already dry, all the juice was gone.

Got it, thanks, boom to try!

Thank you so much for the recipe! I cooked today. True, my pot is, to put it mildly, the size of a bucket, but it turned out to be great as tasty and unusual. The truth is, as always, fooled. There was not a lot of chicken (breast), so I saved it. Marinated So : Soda prevents the chicken from losing weight, and balsamic gives a caramel flavor. Then I fried it along with onions (more onions). I didn’t even fry it, but it’s hot - half done. I sent it to the bottom of the pot. And already almost fell asleep with buckwheat, as it dawned on me! Dried mushrooms !!!! She took out a few pieces and, without soaking them, simply crumbled them into meat with scissors. Adyghe salt was one of the spices. More buckwheat. Thawed chicken broth for pouring, so as not with water. But further popandoss-sour cream was not enough. Yogurt and mayonnaise were used - I mixed them with sour cream. Covered well with foil and a lid. It baked for a long time - 40 minutes. I tried it - it was damp. I added a little broth and another 10 minutes. Then, without a lid, I still blushed under the grill! SUPER!!!!!! Thank you very much! I will repeat! A cool alternative to pilaf!

Irish, I'm glad I liked it. But you conjured so conjured ...Mushrooms are very helpful here, but my daughter categorically refuses to eat them, so I don't add them anywhere. Took note of your pickling method. Need to try.

Ksenia, happy birthday!
I will never tire of thanking you for a delicious dish.
So I prepared your recipe again, but now I have an oven, and pots, and an apartment.)))

Varya, come to me.
Cool everything! First of all, the apartment, then the oven is our FSE, the pots are the last, but they are cool, beautiful.
Thank you for your congratulations!

[kseniya D]

kseniya D, happy Birthday!
A very interesting recipe! And then my pots have been idle for a long time.

Katyusha, it's time to start up, the pots

kseniya D happy birthday!

Thank you

Well fsёooo! I went to monkey.

Are you going to do it in piglets?

Yeah, I did.

Only I didn’t use the recipe to compile it ... sorry.
I bake navels in cream, with onions and buckwheat. But the cooking process itself is one hundred percent yours, clinus!

Added on Tuesday 11 Oct 2016 07:21 PM

Mamadaragaya, how it smells! 🔗

I'm just jealous of myself.

Will the navels have time to prepare? I just didn't cook them nikada.
Judging by the time you should already be full You de?

Yes, I went for a walk with the must.

Karochi, I will report!
The dish is IN !!!
Vkusnotischscha, krasotischscha, right finally!
And I put out the navels in a saucepan for half an hour. So everything is ready for me. The only difference is that my pigs are big, so the whole thing took much longer in the oven. Then she turned it off and left there to languish in anticipation of me and the gophers.
Here's my report:


Ksyunechka, thanks! Well sooo delicious!

You seduce with your pots in all topics. I'll have to get mine. The team is a terrible force

[Ludmila]

Picture, right on time! As always, closer to the night! Pridezza stomp to the refrigerator in search of food, because looking at it, even I wanted to eat

Added on Tuesday 11 Oct 2016 9:56 PM

Ludmila, konesh, get it out, why are they gathering dust

I'll have to get mine.

Oh, Ludaa, get it! Ottakaya vesch!
Wait, I'll confess something to you, only you to anyone!
Well, at first I poked around in the pot, tried to know how it tasted, took a picture and ran to report ...
And then she mentally sat down, took a baaal spoon, dug deeper, and tama creamy sauce! Buckwheat is juicy, tender, oh, I can't tell you. In general, I snapped this pig in one face
Do you think I am tormented by remorse? Wait!
I am sitting a bastard. Even though I can hardly breathe.

[Elena Tim]

Elena Tim, the abaldened look of buckwheat, they talked the next dish - buckwheat with chicken! Here are the seducers!
Ksyusha, thanks for the recipe! as I missed, I see I was on a diet! Oh, and now I miss her!

Oksanchik, thanks! I tried to.

Try, try, I still resisted the big pot

The dish is designed for a serving for 1 pot

Abashdite! I niponila ... so the amount of ingredients indicated at the very beginning is for one pot, adit?
That is, four tablespoons of buckwheat - goes in one dose?
Ksyu, what is the displacement of the pots?

[Elena Tim]

Elena Tim, These are just pots for kids.

Yes, I would not say that, Ton.
I put three tablespoons of buckwheat in mine, and then I got almost full pigs, and they contain 750 ml. True, there are twice as many navels as buckwheat (400g per pot), plus onions ...
Well, without understanding the recipe, I thought that since Ksenia has four pots in the picture, and 4 tablespoons are indicated, it means, I think, one per pot. I looked at my own - tremendous, I think I'll put THREE!
And Ksenia, it turns out, pushed her four into hers.
And I still eat and I think I wouldn’t say something that the portion is too big ...
I ate everything.

[Elena Tim]

Elena Tim, Flax problem for schoolchildren. There is not enough buckwheat, more meat, how big is the pot?

I ate everything.

Lenk, you are roomy

[Elena Tim]

Elena Tim, Flax problem for schoolchildren. There is not enough buckwheat, more meat, how big is the pot?

Aaaaaaaaaaaaaa! Exactly!

Lenk, you are roomy

Aaaaa! Enough to make me laugh! And then the whole container will burst - I’m sitting on the fire, grunting with laughter.

I went away to work, but here they already wrote

Buckwheat is juicy, tender, oh, I can't tell you

Here I am about the same. The main thing is not to overdry.

Oh, and now I miss her!

And I’m still trying to persuade myself to sit down on it, but somehow it doesn’t add up. Either the cold came, and I was freezing, I need to stock up on fat, then the daughter-in-law will come, so we and her and my daughters each have 2 baking sheets crumple eat

Abashdite! I niponila ... so the amount of ingredients indicated at the very beginning is for one pot, adit?

Yeah, Lenus! Well, my pot we can in the photo is small, but the dose is decent there. Divide lehhhko for two.

[Ksenia]

Girls! Well, you and your pots knock down all the cards! Well, why run them and buy? in a glass saucepan you can cook

Or will it not be at all * or charge the slow?
here the Moroccans not only sell tazhin, they also have pots ... or wait for tazhin
Len, how can you tell us more about your navels, how much and what did you put in, and most importantly, how much water did you pour?
Ksenia, in your recipe, I also did not quite understand how much water is needed, close or still not close the sour cream
navels are lying around in the freezer and kuronogi, but I can't decide in which saucepan to use the jew's harp

[Vika]

did not quite spoil the water as much as necessary, close or still not close the sour cream

No,Vika, sour cream is not completely covered with water.
And to me on you, okay
I will not say about the container. I didn't try to cook this recipe otherwise. And in a glass saucepan, in the oven? If in the oven, then probably the same effect will turn out

[Vika]

in a glass saucepan

Vika, malades, I think the way out!

I once baked a piece of meat in a glass saucepan with a lid, I was surprised: like in a duck

try nothing? Better, I think, nevertheless than in a slow cooker? a?

I have Panas, and if I cook on automatic programs (rice pilaf), then all the liquid will evaporate and all the relish will go away. If only on the extinguishing and periodically look there

[Ksenia]

Ksenia, Tatyana, Girls! do you think ceramics does not give a special charm to the dish? I remember at dawncluttering the kitchen getting on this site, I could not understand why I needed to buy a slow cooker, having a cartoon, I was so clearly given to porn that I needed ceramics.

[Mirabel]

Mirabel, yes, do it slowly, I make buckwheat in it, fluffy, tasty.
Put the meat fried with onions on the bottom and whatever you want. But only fry, add sour cream, you don't need to stew, it will come slowly. Top with buckwheat, water. Well, first on high for an hour, then on low.
And in a pot, estimate how much electricity will you take ??

And in a pot, estimate how much electricity will you take?

Yes I know...
I also love buckwheat made from slow lakes .. and how much water to add in the case of meat? as usual?

[Mirabel]

Mirabel, add more, it should not be dry, but like in gravy ..
wait, I'll do it somehow and write. No tomorrow.

Vikus, I don't have a slow, I don't know how much water to put there

Flax, don't go slow, tell me how you cooked, well, you can probably load the oven sometimes.

Wait, I'll roll it ...

[Lerele]

Lerele, OK
do not need it tomorrow .. how will the mood.

Here, I copied what I wrote to Nikuska:
In short, at first I extinguished the navels in a saucepan, in my own juice, for about 30-40 minutes (more precisely, I can't say, I was hanging out on HP, but here it will fly two hours - you won't notice). I just salted them a bit and that's it. Then she threw chopped onions on the bottom of the pots, buckwheat on top, then navels. I added cream, salt, pepper and a bit of dry garlic to the pan, where there was still a lot of broth from the navels, added cream, salt, pepper and a little dry garlic (purely to make the taste more saturated, since there was no smell of garlic itself).She poured the whole thing into the pots and poured a little more boiling water to close over the buckwheat (well, there, among the navels, you can see the buckwheat below). That's it, I put it on for 1 hour at 180C. Then I turned off the oven, stirred the contents of the pots, and left them in the oven while I was hanging out with the must. I came, but hereaaa!

[Elena Tim]

Elena Tim, after all, live, as they say. And I would put navels on the bottom. Although look, after all, we put potatoes down, meat on top, and why put meat down in pots ???
I'm next in line, I'll try to put it on top, only meat most likely.

Ir, well, my navels were almost ready - there was no point in shoving them to the bottom. But that's not even the point, but the fact that I didn't even cut them, but they are rubbery and stick out with a stake, they cannot be mixed with buckwheat until everything is finally ready. Thus, if you put the navels earlier, then the wet, washed buckwheat simply will not fall through them and remain damp at the top, since the broth will not reach it. Well, or then you need much more liquid to rise between the navels, but then it will already be soup.
All this concerns only preparation with navels. You don't have to bother with everything else and do like Ksyunya - just mix and cook everything at once.

[Elena Tim]

Elena Tim, Helen! and the proportions for your pig 750ml-400 grams of navels and only 4 tablespoons of buckwheat?