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Barley pilaf with chicken

0
1318
Kitchen Eastern
Calorie content 142.5 kcal
Portions 2 port.
Cooking time 70 minutes
Proteins * 9.9 gr.
Fats * 2 gr.
Carbohydrates* 29.5 g
* per 100 gr. product
Barley pilaf with chicken
Content

From banal and unleavened cereals according to this recipe, you can prepare a delicious dish for a family dinner. Pearl barley is good friends with chicken and vegetables, pearl barley pilaf does not pretend to be original and will delight you with its taste and ease of preparation. It is best to cook such pilaf in a slow cooker, but if the recipe is followed, it will turn out deliciously on the stove in a saucepan or cauldron.

Ingredients

Cooking process

step 1 out of 7
First, prepare a simple and small set of products for making pearl barley pilaf.
step 2 out of 7
Rinse the groats and pre-soak them in cold water for several hours, but when there is little time, you can soak them for 15 minutes.
step 3 out of 7
Rinse chicken thighs under running water and cut into 4 pieces each. Then rub the pieces of meat with any spices and salt. Peel the carrots, rinse and chop on a coarse grater.
step 4 out of 7
Heat a small amount of vegetable oil in a skillet. Fry pieces of meat and grated carrots in oil for 8 minutes until lightly browned.
step 5 out of 7
In a separate saucepan, boil the washed pearl barley until half cooked. Then put it in a colander and rinse well with boiling water from a kettle.
step 6 out of 7
Transfer the chicken meat fried with carrots to a bowl in which you will cook pilaf. Then lay the boiled barley on top of the meat in an even layer. Pour the pilaf with boiling water up to 1 finger above the pearl barley layer. Cook pilaf over low heat and under a closed lid until the cereals are fully cooked, about 35-40 minutes. Keep track of the amount of water in the pot and top up as it boils down. At the end of cooking, add chopped chives to the pilaf. Leave the cooked pilaf for 20 minutes under a closed lid, then add finely chopped green dill to it, stir and serve.
step 7 out of 7
Then this crumbly and aromatic dish can be laid out in portioned plates and served with fresh vegetables or pickles.

Bon Appetit!
 

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