Barley Porridge with Chicken in Sour Cream Sauce

by Editorial Staff

Barley groats are very healthy, although less popular than buckwheat or rice. Make a simple, hearty dish with chicken and chicken. Delicate porridge, sprinkled with a fragrant chicken gravy stewed with carrots and sour cream, will surprise you with its uncommon taste.

Cook: 50 minutes

Servings: 4

Ingredients

  • Barley groats – 200 g
  • Chicken thighs (fillet) – 400 g
  • Carrots – 160 g (1 pc.)
  • Garlic – 1 clove
  • Sour cream – 100 g
  • Corn starch – 1 tbsp
  • Salt to taste
  • Ground black pepper – to taste
  • Sunflower oil – 60 ml (4 tablespoons)

Directions

  1. Prepare the required ingredients. You will also need about 1 liter of boiling water and 150 ml of cold water for cooking. I used the meat of chicken thighs, removed the bones, and left the skin.
  2. Pour the barley into a saucepan, rinse several times.
  3. Pour the cereal with 750 ml of salted boiling water (the ratio of barley and water is 1: 3), bring the water to a boil, reduce the heat, and cook, stirring occasionally, until tender (20 minutes). For a cooking time, follow the instructions on the package or try when the cereal becomes soft.
  4. While the barley porridge is cooking, prepare the chicken gravy. Cut the chicken into small pieces.
  5. Heat 2-3 tablespoon in a frying pan. tablespoons of sunflower oil and fry the chicken pieces over high heat for about 5-7 minutes.
  6. Transfer the chicken to a saucepan.
  7. Pour in boiling water just below the level of chicken meat (200-300 ml) and put on the stove to stew.
  8. Peel the carrots, wash and cut into small cubes.
  9. Peel the garlic and cut it into slices.
  10. Put the carrots and garlic in the pan where the chicken was fried. Top up the remaining oil if necessary.
  11. Fry the carrots and garlic over high heat, stirring occasionally, about 3-4 minutes.
  12. Then add sour cream to the carrots.
  13. Pour cornstarch into a small container, pour in cold water (150 ml), and stir.
  14. Add sour cream to the carrots and pour in the starchy mixture.
  15. Bring to a boil and lightly thicken (3 minutes).
  16. Then, transfer the contents of the skillet to the pot next to the chicken.
  17. Add salt and black pepper.
  18. Stir and simmer the chicken for 15-20 minutes.
  19. By this time, the barley porridge will be ready and infused a little.
  20. Spread the barley porridge in bowls, top each serving with sour cream sauce and add chicken pieces.
  21. Serve the barley porridge with the chicken gravy immediately.

A great dish for homemade lunch or dinner!

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