Buckwheat with Chicken Stewed in the Oven Recipe
Buckwheat porridge turns out to be very fragrant and crumbly, chicken turns out to be very tender. It is important not to overcook the chicken in a frying pan so that the juice does not have time to leak out. Then buckwheat porridge will turn out very juicy.
Servings
5
Cook Time
75minutes
Servings
5
Cook Time
75minutes
Ingredients
Instructions
  1. Pour the buckwheat groats with boiling water in a saucepan, put on fire, bring to a boil, cook for 5 minutes, then turn off the heat, add a little salt to the buckwheat groats, stir, set aside. Cut chicken or ham into medium pieces. Heat a little vegetable oil in a frying pan, fry a little chicken on both sides, then add a little salt and pepper.
  2. Grate the carrots on a coarse grater. Finely chop onion, pepper and garlic, tomatoes in half rings, fry the vegetables in the same pan as the chicken, add garlic and herbs at the end, add a little salt and pepper to the vegetables.
  3. Preheat the oven to 180 degrees. In a fireproof mold, put the buckwheat together with the liquid, put the chicken pieces on top of the vegetables, lubricate with oil.
  4. The form is well covered with foil in 2 layers, put in the oven for 50-60 minutes. The foil can be removed 5 minutes before it is ready.
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