This wonderful dish, when prepared, is somewhat reminiscent of pilaf - meat, vegetables, cereals, and it tastes just as good. I admit that I don’t really like buckwheat and cook it quite rarely, despite this it is very healthy and should be included in every person’s diet. Thanks to this recipe, you will have only pleasant impressions of this cereal.
Wash the chicken fillet (I made it from breasts) and cut into small cubes. Season with ground black pepper and basil, stir.
Heat in a frying pan vegetable oil. Place the meat and fry it over high heat for about 7-10 minutes.
While the chicken is frying, cut the onion into thin half rings.
Peel the carrots, grate them, and finely chop the dill.
Add vegetables to meat, stir and continue frying for about 5 minutes.
Dilute tomato paste in water, add salt. Mix properly.
Take a little more than half a bowl of buckwheat. Rinse.
Pour tomato over meat and vegetables and add buckwheat. Squeeze out a clove of garlic. Mix all ingredients in a frying pan, cover and cook over medium heat for about 15-20 minutes until all the water has evaporated. If buckwheat is not suitable, you can add a little more water.
Our merchant-style buckwheat is ready to serve.
This dish goes best with fresh vegetables, so I prepared it according to the classic recipe.
Buckwheat in a merchant's way is, in fact, 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)
Instead of tomato paste or ketchup, you can take one large tomato, grated without skin on a coarse grater, 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 ready dish it 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. So that the merchant-style buckwheat with chicken has more best taste, 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 very popular product in Russia, especially porridge made from it. Since ancient times, our ancestors knew about its benefits, and in our time new ones have been discovered beneficial properties buckwheat Stewed buckwheat with chicken will allow you to quickly, tasty, satisfyingly and healthy feed the whole family.
Ingredients:
Rinse the buckwheat well and add hot water.
Cut the chicken meat into convenient portions, rub with salt and sprinkle with pepper, leave for 10 minutes. In preheated with 2-3 tbsp. spoons of vegetable oil in a frying pan, fry the meat for about 15 minutes on all sides, until light brown.
While the chicken is fried, peel the onion and cut into thin slices, wash the carrots, peel and grate on a coarse grater.
Transfer the fried chicken pieces into a bowl and cover, and in the frying pan where the meat was fried, fry the onion for 2 minutes, add the carrots, fry for another 3 minutes.
Return the meat back, add buckwheat, a little water, stir, simmer for 10 minutes under a closed lid, sometimes check and add water, add spices and seasonings, salt, stir, after 5 minutes taste for salt, add salt if necessary, turn off the heat and leave for stove for 10 minutes. Add the greens: if dried, then immediately after turning off the stove, if fresh, before serving.
The time for frying the meat before adding the grain to the pan can be reduced by 5-7 minutes if you cut the chicken into small pieces, and by 10 if into small pieces.
After the buckwheat has infused, place it on plates and serve before it gets cold, bon appetit!
Buckwheat porridge is considered a healthy and tasty dish. Among all cereals, it is richer in microelements and therefore suitable for people of any age. If you combine it with chicken breast, you get the perfect tandem.
At its core, such meat turns out dry, so not everyone likes to eat it separately. Buckwheat with chicken, on the contrary, turns out incredibly tasty and juicy.
Buckwheat is considered a universal product that can be consumed throughout the day. Thanks to the carbohydrate content, you can maintain the body's activity. For breakfast you can prepare milk porridge, and for dinner - porridge with chicken. The thighs and wings add excellent flavor to the dish. As you can see, the “field of activity” is quite extensive.
Cook delicious porridge Buckwheat will work if you follow simple rules:
The taste quality of the finished porridge depends on the variety and maturity of the cereal, cooking method. Despite the high quality of the cereal, it should still be sorted and washed. To reduce cooking time, it is better to fry buckwheat in a frying pan for about 7 minutes.
The cereal is poured only with fresh water, preferably filtered. It is necessary to boil the porridge before the liquid evaporates, and add salt after boiling. Butter is added to the finished porridge.
Delicious casserole It turns out to be a little high in calories, but, nevertheless, it is very tasty.
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Preparation:
Ingredients:
Preparation:
Quite simple, but very hearty dish- buckwheat with chicken in the oven. If you cook according to this recipe porridge, it will turn out crumbly and aromatic.
Ingredients:
Preparation:
Ingredients:
Preparation:
Bon appetit!
Buckwheat - amazing useful 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.
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 purity of the cereal will depend appearance and the taste of the dish.
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 flavors.
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.
This is a classic version of the dish that does not require much effort from the hostess.
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.
Buckwheat porridge This recipe turns out amazingly delicious. It perfectly combines meat and mushrooms, and cereal unobtrusively complements this “ensemble.”
This luxurious recipe will fill the house with the aroma of spices and fresh ham, and chicken and buckwheat will complement the harmony.
Merchant-style buckwheat with chicken is an ideal dish not only for every day: it can be safely served on festive table. If you cook it in the oven, it will be much more tender and tastier dishes from a saucepan or frying pan. You can add other ingredients to taste - it all depends on the skill of the housewife and her imagination.
ladyspecial.ru
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 was a quick, tasty and satisfying option for a quick fix- There is traditional dish Russian cuisine with the noble name “buckwheat in a merchant’s style”. 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 buckwheat like a merchant!
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 it 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 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 perfect buckwheat with chicken next.
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.
womanadvice.ru
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.
Cooking period: 60 minutes.
Let's start cooking buckwheat with chicken in a slow cooker:
What you will need for cooking:
The cooking period is one and a half hours.
What you need for cooking:
How long does cooking take - 1 hour 15 minutes.
Number of calories – 220.
How to prepare such a dish in a slow cooker:
After the multicooker beeps, stir the porridge and serve.
