Barley, green vegetables and chicken stew
15
60
4
No
Ingredients
- 125 ml (1/2 cup) of barley
- 675 ml (2 1/2 cups) of chicken broth
- 454 g (1 pound) of asparagus
- 750 ml (3 cups) of diagonaly sliced carrots
- 30 ml (2 tablespoons) of olive oil
- 4 boneless half chicken breasts without skin, sliced into strips
- 2,5 ml (1/2 teaspoon) of dried oregano
- 1 liter (4 cups) of baby spinaches
- Salt and pepper
Preparation
Side-by-side mode
- In a casserole, bring to a boil barley and 500 ml (2 cups) of broth. Cover and slowly simmer for about 45 minutes or until broth is entirely absorbed. Slice asparagus into slices of 1/2 cm and carefully keep heads whole. Set aside.
- In a pan, slowly tender carrots into oil for about 10 minutes. Salt and pepper. Add chicken and brown at high heat for 4 to 5 minutes. Salt and pepper. Add barley, asparagus, broths left and oregano.
- Continue cooking slowly while stirring often until broth is absorbed completely and asparagus tenders. Add spinaches and mix well.
- Rectify seasoning.
