Description
Before sharing with you my recipe I decided to look on the Internet how the cooks prepare barley porridge: pour water and leave for the night, first to boil and then stew and so on. In this recipe everything is much easier, the recipe I found once in a cookbook of the Soviet era. Recipes with not problems for me, and not because I have lack of free time, but because I like many Housewives love recipes from "quick, easy and delicious"! I'm not saying what perlovska it turns out surprisingly delicious, and the chicken is juicy and rosy!
Ingredients
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Chicken
1 piece
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Pearl barley
450 g
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Carrots
2 piece
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Onion
1 piece
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Seasoning
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Mayonnaise
Cooking
Carve the chicken into slices, pickle on a favorite recipe. I have chicken seasoning and mayonnaise. Leave to marinate for 1 hour (can be longer if you have time).
Barley well washed, fill with cold water and leave for 1 hour ( can be longer).
Carrots and onions clean. Carrot grate, onion cut into small pieces.
Sauté the carrots with onions in vegetable oil in a frying pan.
From the barley to drain the water and pour into pan abundantly greased with vegetable oil, there also add fried carrots and onions. Season with salt to taste and mix well.
To the barley add boiling hot water enough to cover the barley and the water would be higher barley porridge 2 cm approx. Upstairs lay the chicken pieces, anything that they will lie in water.
The baking sheet place in oven and bake at 180-200 degrees for 60 minutes (after the time I have 15 minutes simmering at a temperature of about 120 degrees). Periodically it is necessary to look in the oven and pour hot boiled water so that the barley was not dry, but not to pour on the chicken. After the time to get the pan out of the oven.
Perlovska it turns out chewy and crispy, and the chicken juicy and flavorful. For this recipe I cook the rice and buckwheat with chicken, also very tasty!
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