So let's start, we need chicken thighs, onion, carrots, pearl barley, salt and spices.

Step 1: Preparation of pearl barley.
First of all, you need to rinse the pearl barley well, pour it with clean cold water and leave to swell for at least 10-12 hours.

After this time, I throw the cereal into a colander and rinse well again.

The cereal is ready to go!

Step 2: Preparing the rest of the ingredients.
Rinse chicken thighs well, if desired, remove excess fat and cut into portions.

Wash onions, peel,

cut into half rings or feathers and

rub a little with your hands.

Now we take any favorite spices and

Sprinkle chopped onion, if there is no salt in the spices, add the same.

We mix everything well.

Next, carrots, wash, peel
and cut as desired (petals, straws).

Step 3: Quenching.
We put a pan or saucepan on the stove, add a little vegetable oil

and lay out the chicken thigh pieces with the outer side down,

fry until dull or light golden meat on both sides.

Next, put the chopped onion with spices on the fried chicken.

We close the pan with a lid and leave for 5-10 minutes, after this time we open the lid and mix the chicken with onions.

We do the same with carrots.

Spread on top of already made friends chicken and onions,

close the lid and stir after 5-10 minutes.

Now pearl barley. Add it to the pot

5-10 minutes under the lid without stirring, then stir

and add about a couple of glasses of water

so that the water slightly covers the pearl barley.

close the pan with a lid and simmer over low heat for 30-40 minutes, until the cereal is ready.

As a result, the chicken turns out to be very juicy, tender, it just melts in your mouth, pearl barley is completely boiled and gives the dish some kind of sauce, just great!

Yesterday I finished cooking this dish already at 23:00, none of the family was embarrassed by the late time, everyone came to sample).

Cooking time: PT01H00M 1 hour

Pearl barley is an amazing cereal! It contains many valuable trace elements, vitamins and antioxidants, including selenium, which is necessary for the immune defense of the body. In addition, pearl barley is rich in protein and fiber, which contribute to rapid satiety and allow you not to feel hungry for a long time. Properly prepared pearl barley can surprise even the most sophisticated gourmet with its taste. And in combination with chicken, it turns into a hearty and fragrant main dish that your family will certainly appreciate.

Barley with spicy chicken thighs and vegetables

Oven baked chicken with pearl barley perfect for hearty lunch or dinner. The advantage of the recipe is that the dish is prepared very quickly and simply, and the result always pleases with taste.

Ingredients:

• 350 g of pearl barley;
• 1 carrot;
• 1 onion;
• 6 chicken thighs;
• 3-4 cloves of garlic;
• 1/2 tsp barley salt and 1/2 tsp. salt for pickling thighs;
• 1/2 tsp curry;
• 1/2 tsp sweet paprika powder;
• 1/2 tsp black pepper;
• 4 tbsp. l. vegetable oil for marinade and 2 tbsp. l. for greasing the pan.

Recipe:

1. Soak pearl barley for 10 hours, and then rinse with warm water.

   Soak barley in a bowl with high sides

2. Place chicken thighs in a deep bowl and add crushed garlic, salt, curry powder, sweet paprika and black pepper to them. Pour on top vegetable oil and mix thoroughly. You need to rub the spices into each thigh so that the meat is properly marinated.
   

   

   For marinating the thighs, 2 hours is enough

3. Peel onions and carrots, chop them. Onions - half rings, and grate the carrots on a coarse grater. Mix them with pearl barley, from which the water is drained, and put on a greased baking sheet. Add salt and stir.
   

   

   The baking sheet can be greased not with vegetable, but with the same amount of butter

4. Put chicken thighs on top of cereals and vegetables and pour water onto a baking sheet. There should be enough water so that the chicken pieces are half covered.
   

   

   Instead of water, you can use the same amount of milk

5. Bake barley with chicken at a temperature of 200 ° C for 40-50 minutes. Then turn off the oven and let the dish stand in it for another 15 minutes.
   

   

   Pearl barley is very tender, and the thighs are spicy and juicy

Be sure to rinse the barley before cooking. It is best to scald the cereal with boiling water, and then rinse it once more with cold water. This will make the taste of cereals very delicate.

Barley pilaf with chicken breast cooked in a sleeve

In the sleeve, meat with pearl barley is cooked almost without oil, so there are not so many calories in this dish. Remember that pearl barley must be soaked for at least 10 hours. Ideal if you pour washed barley with water in the morning and cook in the evening.

Ingredients:

• 300 g chicken fillet;
• 400 g of pearl barley;
• 200 ml of water;
• 1 carrot;
• 1 onion;
• 2 tbsp. l. vegetable oil;
• 1 Bell pepper;
• salt and black pepper to taste.

Recipe:

1. Chop the chicken very finely.

   

   Chicken fillet should be without skin and films

2. Fry in vegetable oil (1 tablespoon).
   

   

   fry chicken fillet until golden

3. Chop onions and carrots. Onions - cubes, and grate carrots.

   

   Vegetables must be fresh

4. Make a roast by adding 1 tbsp. l. vegetable oil.
   

   

   Carrots and onions should be golden brown

5. Cut sweet pepper into long strips.

   

   Instead of red pepper, you can take green or yellow

6. Fold in the sleeve chicken fillet, vegetables and pearl barley, previously washed and soaked for 10 hours. Add salt, black pepper and 200 ml of water. Tie the sleeve, place it in a heat-resistant form and bake the pilaf for 1 hour at a temperature of 180°C.

   

   Pilaf with barley and chicken breast refers to light and low-calorie dishes

Barley baked in pots with chicken, mushrooms and cheese

Cereal dishes cooked in ceramic pots are different special taste and very delicate texture. Perlovka is no exception. And in combination with mushrooms and chicken, you get a great second course, worthy even of a festive table.

Ingredients:

• 300 g pearl barley;
• 300 g chicken breast;
• 1 carrot;
• 1 onion;
• 200 g of champignons (or any other mushrooms);
• 200 g of hard cheese;
• 2 tbsp. l. vegetable oil;
• salt and black pepper to taste.

Recipe:

1. Rinse pearl barley with warm water and soak for 10 hours. Then drain the water.
   

   

   Barley can be additionally scalded with boiling water

2. Chop the onion into half rings, and the carrots into cubes. Fry vegetables in vegetable oil, adding black pepper to them.
   

   

   Large cubes of carrots will give the dish a special structure.

3. When the vegetables turn golden, add the chicken fillet cut into large cubes.
   

   

   Vegetables and chicken fillet should simmer a little in a pan

4. Cut mushrooms into slices.

   

   Mushrooms do not need to be fried, let them give their juice directly in pots

5. Grate cheese on a coarse grater.

   

Pearl barley is a cereal, not loved by everyone, but very useful. Men who served in the army remember it as "tarpaulin" grits or "shrapnel". Nevertheless, this cereal helps to get rid of cholesterol in the body, contains vitamin A, silicic acid, which dissolves kidney stones, as well as the useful amino acid lysine, which allows us to strengthen our heart, restore damaged tissues, protect the lens of the eye and much more.

Barley is useful for everyone, you just need to cook it correctly, and you will be happy! A prerequisite for delicious porridge is soaking cereals in cold water.

As for meat, today we are preparing barley pilaf with chicken or chicken fillet.

To prepare this dish, take the following products.

Rinse the barley well and pour cold water for a couple of hours. This is usually done ahead of time.

Cut carrots into thin strips, onions into half rings. I used yellow orange carrot they differ in taste. Yellow does not have a pronounced carrot smell and is much sweeter than orange.

Cut the chicken or fillet into pieces.

Heat the cauldron over the fire, pour oil into it and heat it well again. Fry the chicken or fillet pieces until lightly golden. Salt lightly.

Add onion and fry for 3 minutes.

Then add carrots, fry until carrots are soft.

Add spices to taste and salt. I don’t really like spices that clog the taste of the dish and change its color, so I add coriander, cumin and black allspice. It's enough. You can add garlic hot peppers who love, but the taste will change. When the frying takes on the form, as in the photo, add the grits. If beef or pork is used instead of chicken, then at this stage the zirvak is poured with water and boiled until the meat is ready.

Add the soaked barley to the cauldron.

Fill with water, about the thickness of a finger. Salt well. Bring to a boil for big fire, then reduce the fire, and without waiting for the water to boil, cover the cauldron with a lid. Yes, yes, barley pilaf is cooked under a closed lid until fully cooked.

We check periodically. If the water has boiled away from the surface, but still remains at the bottom, then we collect the barley in a slide towards the middle, again cover with a lid and cook until the water has completely boiled away and the cereal is ready. Again, if it seems to you that the cereal is not ready yet, and the water has already boiled away, then add a little boiling water and cook until the softness you need.

The finished barley pilaf with chicken has a crumbly appearance, does not stick together or smear. The aroma is like from a real pilaf.

TO ready meal It would be nice to serve pickles or salads.

INGREDIENTS:

chicken (Medium size) - 1 piece
pearl barley - 450 gr.
carrots - 2 pcs.
onion (large onion) - 1 pc.
seasoning
mayonnaise

We cut the chicken into pieces, marinate according to your favorite recipe. I have chicken seasoning and mayonnaise. Leave to marinate for 1 hour (or longer if you have time).

Rinse barley well, pour cold water and leave for 1 hour (or longer).

Peel carrots and onions. Grate the carrots, cut the onion into small pieces.

Fry carrots with onions in vegetable oil in a pan.

Drain the water from the pearl barley and put it on a baking sheet generously greased with vegetable oil, add the fried carrots and onions there. Salt to taste and stir.

Add boiled to pearl barley hot water enough to cover the pearl barley and the water would be higher barley porridge 2 cm approx. Put the chicken pieces on top, nothing that they will lie in the water.

Put the baking sheet in the oven and bake at t 180-200 * C. 60 minutes (after the end of the time, I languish for another 15 minutes at t about 120 * C. Periodically, you need to look into the oven and add hot boiled water so that the barley is not dry, but do not pour over the chicken.After the time has elapsed, remove the baking sheet from the oven.

Barley turns out to be boiled and crumbly, and the chicken is juicy and fragrant. According to this recipe, I cook rice and buckwheat with chicken, it is also very tasty!
Bon Appetit!