Detailed step-by-step recipe with photos: Step 1
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Prepare the ingredients. In this recipe, it is better to use thigh fillet; it remains juicy even after long stewing and gives the dish a rich taste. You should choose barley with large whole grains, without dust and debris. The pureed tomatoes can be replaced with a spoonful of tomato paste diluted with a small amount of water, the taste will be a little brighter and richer. If desired, add some dried herbs to enhance the flavor.
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Step 2
Rinse the barley several times in cold water until the liquid becomes clear — this will help get rid of excess starch and possible bitterness. Then pour cold water over the cereal and leave to swell for 30–40 minutes. Thanks to this, it will cook faster.
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Step 3
Peel the onion and cut into thin strips or small cubes — as you prefer. Heat a little vegetable oil in a deep frying pan or saucepan. Add the onion and cook over medium heat for 3-4 minutes, stirring, until softened and slightly translucent. It is at this stage that that delicious aroma appears, which will be the basis for the entire dish.
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Step 4
Wash the carrots, peel them with a vegetable peeler and cut them into small cubes or grate them on a coarse grater — depending on whether you want to feel their texture. Add carrots to onions and fry together for another 5 minutes. During this time, the vegetables will become soft and acquire a beautiful golden hue, and the taste will become sweeter and richer.
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Step 5
Rinse the thigh fillet under cool water, pat dry with a napkin to remove excess moisture, this will help the meat fry better. Cut into small pieces, remove excess fat, if any.
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Step 6
Add the chicken to the vegetables and fry for 5-7 minutes until the pieces turn white on all sides and a light golden brown crust appears.
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Step 7
When the chicken is slightly browned, add grated tomatoes, pressed garlic and spices. Paprika, turmeric, dried basil or oregano will do. Add salt and pepper to taste. Mix everything well and simmer for 2-3 minutes. The sauce should become slightly thicker and evenly coat the meat and vegetables.
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Step 8
Drain the water in which the pearl barley was soaked and carefully place the barley in the pan. Stir until the grains absorb the flavors of the sauce and oil. Add hot water or chicken broth — approximately so that the liquid covers the entire contents by 1 cm from above. Bring to a boil, reduce heat to low, cover and simmer for 35–40 minutes, stirring occasionally so that the cereal does not burn.
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Step 9
When almost all the liquid has been absorbed, check the readiness of the pearl barley — it should become soft, but not boiled. If it is still a little hard, add a little water and cook for another 5-10 minutes. By this point, the kitchen will be filled with the delicious aroma of fried onions, chicken and spices, a sign that dinner is almost ready 🙂
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Step 10
Barley with chicken in a frying pan is ready. Remove the pan from the heat, cover and leave for 10 minutes. This will help the dish “cook” and become especially tender. The finished barley with chicken turns out soft, crumbly and very satisfying. The cereal is soaked in sauce, and the meat is juicy and flavorful. An excellent option for both a family dinner and lunch the next day.
Bon appetit!
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