Barley with Chicken and Pan-Fried Vegetables Recipe
Barley with chicken and vegetables is a Polish answer to risotto – less creamy, but very filling and homely. It’s a quick meal using just a pot and a pan, ideal for a weekday when you want something healthy without spending ages in the kitchen.
This dish combines wholesome barley with juicy chicken and colourful vegetables for a complete, balanced meal that feels both light and satisfying.
Chef's tips
Don’t overcook the barley – it should stay slightly firm so the dish doesn’t turn mushy. Season the chicken well before frying; this builds flavour without needing heavy sauces.
How to serve
Serve in deep plates with a side of crunchy salad, pickled cucumbers or sauerkraut. A spoonful of natural yogurt on top also works well for extra creaminess.
Ingredients
- barley groats (hulled barley or pearl barley) - 200 g
- chicken breast you can also use boneless chicken thigh meat - 400 g
- carrot - 1 piece
- bell pepper - 1 piece
- zucchini medium - 0.5 piece
- onion medium - 1 piece
- garlic - 2 cloves
- vegetable or chicken stock can be from a cube - 500 ml
- oil - 2 tablespoons
- butter for flavour, can be omitted - 20 g
- parsley chopped - 2 tablespoons
- paprika - 1 teaspoon
- dried thyme can be replaced with oregano - 0.5 teaspoons
- salt to taste
- black pepper to taste
Preparation
- Rinse the barley in a sieve under running water. Transfer to a pot, cover with stock, bring to a boil, reduce the heat and cook covered for about 15–20 minutes (or according to the package instructions) until the barley is soft but not mushy. If it absorbs all the liquid before it’s done, add a little water.
- Cut the chicken into bite-sized cubes. Season with salt, pepper, sweet paprika and thyme, and mix.
- Peel the carrot and slice into thin half-moons. Core the bell pepper and cut into strips or cubes. Slice the zucchini into half-moons. Dice the onion and finely chop the garlic.
- Heat 1 tablespoon of oil in a large pan over medium-high heat. Add the chicken and fry for 6–8 minutes, stirring, until golden on the outside and cooked through. Transfer to a plate.
- In the same pan, add the second tablespoon of oil and the onion. Fry for 3–4 minutes over medium heat until softened and slightly translucent.
- Add the carrot and fry for 3–4 minutes, stirring, until it starts to soften.
- Add the bell pepper and zucchini and fry for another 4–5 minutes, until the vegetables are tender but still slightly firm.
- Add the garlic and fry for about 1 minute, until very fragrant.
- Add the cooked chicken, cooked barley (drain off any excess water if needed) and the butter to the vegetables. Mix everything thoroughly in the pan and heat for 2–3 minutes until the dish is hot.
- Season to taste with salt and pepper. Sprinkle with chopped parsley and serve immediately.
Storage
Danie przechowuj w lodówce do 3 dni. Możesz je też zamrozić do 2 miesięcy. Przy podgrzewaniu na patelni dodaj 2–3 łyżki wody, aby kasza nie była sucha.
