Country-style chicken with buckwheat and vegetables
4 servings
75 minutes
Chicken with buckwheat and vegetables in a rustic style is a dish that combines the simplicity of country cuisine with rich and deep flavors. Although the recipe belongs to Brazilian cuisine, it surprisingly resembles cozy home dishes from many cultures. Buckwheat absorbs the juices of the vegetables and meat, gaining remarkable softness and aroma, while eggplants and tomatoes add juiciness and a gentle tang. Garlic and spices complete the flavor profile, giving warmth and richness to the food. Baking in a sleeve preserves all the juices inside, making the chicken tender and covering it with a golden crust. This dish is perfect for a family dinner – it's hearty, healthy, and doesn't require complex culinary techniques.
1
Prepare all the ingredients: rinse and dice the eggplant and tomatoes, wash the buckwheat. The chicken needs to be washed and dried with paper towels. Chop the garlic finely.
- Eggplants: 2 pieces
- Chicken: 1.5 kg
- Buckwheat groats: 1 glass
- Garlic: 4 cloves
2
Salt the eggplants, mixing them thoroughly in a bowl with salt.
- Salt: to taste
3
Take a baking sleeve, place washed buckwheat, eggplants, garlic, and tomatoes in it. Gently shake the bag to mix the contents.
- Eggplants: 2 pieces
- Buckwheat groats: 1 glass
- Garlic: 4 cloves
- Tomatoes: 4 pieces
4
Place the chicken on top (you can rub the chicken with salt and garlic beforehand).
- Chicken: 1.5 kg
- Salt: to taste
- Garlic: 4 cloves
5
Tie the baking sleeve, place it in the tray, and put it in the oven preheated to 180 degrees.
6
Bake for an hour until a golden crust forms.
- Spices: to taste
- Ground black pepper: to taste