Velvety Pearl Barley Porridge with Chicken

Velvety Pearl Barley Porridge with Chicken

Discover a simple yet delicious one-pot meal that perfectly balances nutrition and flavor. This velvety pearl barley porridge, akin to risotto and an excellent alternative to pilaf, combines the rustic charm of barley with succulent chicken and vibrant vegetables. Ready in just around 30 minutes, it's the ideal choice for a hearty lunch or a comforting dinner.

Ingredients

🥕 1 medium Carrot
🧅 1 Onion
🫒 3 tablespoons Vegetable oil
🍗 350 g Chicken fillet (preferably thigh fillet)
🌾 1 cup 200 g Pearl barley or barley grits
💧 2.5 cups Hot water
🍅 100 g Tomato puree or 2 tablespoons tomato paste
🌶️ 1 teaspoon Sweet ground paprika
🧄 1 teaspoon Dry ground garlic
⚫ A large pinch Black ground pepper
🌿 3 Allspice peas
🍃 2 Bay leaves
🍇 1 tablespoon Barberry optional
🧂 1 teaspoon Salt

Instructions

1- Prepare the Vegetables:

• Grate the carrot using a box grater.
• Finely chop the onion using a chef's knife.

2- Heat the Pan:

• Set your stove to medium heat.
• Place a large, non-stick frying pan on the induction cooktop.

3- Sauté the Vegetables:

• Pour in the vegetable oil and allow it to heat.
• Add the grated carrot and chopped onion.
• Sauté until soft and aromatic, stirring frequently with a silicone spatula.

4- Cook the Chicken:

• Dice the chicken fillet into small, bite-sized chunks.
• Add the chicken pieces to the sautéed vegetables.
• Cook until the chicken is opaque and sealed all over.

5- Season the Mixture:

• Add dry ground garlic, sweet ground paprika, black ground pepper, and allspice peas to the pan.

6- Add Tomato Puree:

• Incorporate the tomato puree into the mix.
• Combine thoroughly to integrate the flavors.

7- Prepare the Barley:

• Thoroughly rinse the pearl barley using a stainless steel sieve.
• Add the barley to the pan, mixing to ensure even distribution of flavors.

8- Simmer with Water:

• Pour in the hot water, maintaining a barley to water ratio of 1:2.5.

9- Finalize the Ingredients:

• Add salt, barberry, and bay leaves to the pan.
• Stir gently to combine.

10- Cook the Porridge:

• Cover the pan with a glass lid.
• Simmer on low heat for about 30 minutes.
• Check periodically to ensure the liquids are absorbed properly and stir if necessary.

11- Serve the Dish:

• Once the barley is tender and the liquid absorbed, remove the bay leaves before serving.

Prep Time: Approximately 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories per Serving: Approximately 350
Macronutrients per Serving: Proteins: 25g, Fats: 15g, Carbohydrates: 40g
Equipment: Cutting board, Box grater, Chef's knife, Large non-stick frying pan, Induction cooktop, Silicone spatula, Stainless steel sieve, Measuring cup, Glass lid

Cooking Tips

• You can sauté the carrots and onions together for convenience.
• Substitute the chicken with any other meat as desired.
• Using barley grits will reduce the cooking time.
• Regularly check and stir to ensure it doesn't stick or overcook.

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Velvety Pearl Barley Porridge with Chicken