Buckwheat with chicken I propose a recipe for the preparation of fragrant, tender and crumbly buckwheat porridge under the foil. Together with the porridge we will prepare chicken thighs. During the baking process, the porridge is saturated with chicken juice and aroma, which makes it much tastier. As a result, after 45 minutes we effortlessly get a delicious porridge with vegetables and tender baked meat.
Ingredients:- Chicken thigh 4 pcs.
- Salt 1 tsp.
- Bay leaf 4 pcs.
- Sunflower refined sunflower oil 50 ml
- Onions 1.5 pcs.
- Carrot 1.5 pcs.
- Canned peas 150 g
- Water 300 ml
- Buckwheat groats 1 tbsp.
- Pepper black ground 0.5 tsp.
- Step 1 To make buckwheat porridge with chicken and vegetables under foil we need buckwheat, carrots, onions, chicken thighs, canned peas, salt, pepper.
- Step 2 Buckwheat croup and rinse in water, changing it several times, until the water becomes clear.
- Step 3 In the baking dish, put the prepared croup, add the boiled carrots, cut into cubes.
- Step 4 Add the canned peas.
- Step 5 Cut the onion into medium cubes and fry in vegetable oil.
- Step 6 Add the onion to the buckwheat. Salt and pepper. Stir everything evenly.
- Step 7 Top with chicken thighs, salt and pepper them. Lay out the bay leaf.
- Step 8 Heat the water to a boil and pour it into the mold. Close the form on top with foil and cook in oven at 200 C for 45 minutes.
- Step 9 Serve gruel with meat.