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Print Recipe
Buckwheat with Chicken Stewed in the Oven Recipe
Buckwheat is very fragrant and crumbly, the chicken is very tender. It is important not to overcook the chicken in a frying pan so that the juice does not have time to leak. Then will be very juicy buckwheat.
Cook Time 75 minutes
Servings
Ingredients
Cook Time 75 minutes
Servings
Ingredients
Instructions
  1. Buckwheat pour boiling water in a saucepan, put on fire, bring to a boil, boil for 5 minutes, then turn off the fire, buckwheat a little salt, stir until set aside. Chicken or ham cut into medium pieces. In a frying pan, heat a little vegetable oil, fry a little chicken on both sides, then add a little salt and pepper.
    Buckwheat pour boiling water in a saucepan, put on fire, bring to a boil, boil for 5 minutes, then turn off the fire, buckwheat a little salt, stir until set aside.
Chicken or ham cut into medium pieces. In a frying pan, heat a little vegetable oil, fry a little chicken on both sides, then add a little salt and pepper.
  2. Grate the carrots. Onions, peppers and garlic finely chop the tomatoes in half rings, fry the vegetables in the same pan that the chicken, in the end, add the garlic and the herbs, vegetables, a little salt and pepper.
    Grate the carrots. Onions, peppers and garlic finely chop the tomatoes in half rings, fry the vegetables in the same pan that the chicken, in the end, add the garlic and the herbs, vegetables, a little salt and pepper.
  3. Heat oven to 180 degrees. In refractory form spread the buckwheat together with the liquid, top the chicken pieces on top of the vegetables with the oil.
    Heat oven to 180 degrees.
In refractory form spread the buckwheat together with the liquid, top the chicken pieces on top of the vegetables with the oil.
  4. Form of well cover with foil in 2 layer, put in the oven on 50-60 minutes. The foil can be removed 5 minutes before it is ready.
    Form of well cover with foil in 2 layer, put in the oven on 50-60 minutes. The foil can be removed 5 minutes before it is ready.

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