Simple grains can surprise — if prepared correctly. This version of barley with chicken turns out crumbly, aromatic, and so filling that it can easily replace a full dinner for the whole family.
Many unjustly overlook barley, considering it boring and dry. But in the "merchant" version, it reveals itself completely differently: it absorbs the juices of meat and vegetables, becoming soft and rich in flavor. The dish resembles pilaf in mood, but is simpler to prepare and does not require exotic spices.
What You Will Need
Ingredients:
- barley (dry) — 250 g
- chicken drumsticks — 7 pcs.
- onion — 1 pc.
- red bell pepper — 1 pc.
- medium tomatoes — 2 pcs.
- butter — 30 g
- vegetable oil — 30 ml
- dried garlic — 0.5 tsp.
- Italian herbs — 0.5 tsp.
- fresh cilantro — to taste
- salt and black pepper — to taste
- water — 500–600 ml
How to Cook Barley "Like Pilaf"
Preparing the Grains
Rinse the barley several times until the water is clear and soak it in cold water for at least 5–6 hours, preferably overnight. This will make it soft and reduce cooking time.
Frying the Chicken
In a deep skillet, heat a mixture of butter and vegetable oil. Fry the chicken drumsticks until they have a pronounced golden crust on both sides. Salt the meat only after turning it — this will help retain its juiciness. Temporarily transfer the cooked chicken to a plate.
Vegetable Base
In the same oil, sauté the finely chopped onion until translucent. Add the chopped bell pepper and cook for about three more minutes. Then add the peeled and chopped tomatoes, dried garlic, Italian herbs, salt, and pepper. Cover with a lid and simmer the vegetables for about five minutes.
Stewing
Drain the water from the barley and add it to the vegetables, mixing well. Place the fried chicken drumsticks on top. Pour in hot water so that it covers the grains by 1.5–2 cm. Cover with a lid and cook over slightly below medium heat for about 40 minutes — until all the liquid is absorbed.
Final Touch
At the very end, add finely chopped fresh cilantro, turn off the heat, and let the dish sit under the lid for another 15 minutes. During this time, the flavors will meld, and the barley will become especially aromatic.
Why You Should Try It
This dish proves that barley can be more than just a side dish; it can be a full-fledged gastronomic hit. Fragrant, hearty, and surprisingly homely — it easily wins over even those who were previously skeptical about this grain.
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