Pilaf from Chicken Thighs

4 SERVINGS

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INGREDIENTS

2 tablespoons of sunflower oil
300 g of celery (diced)
300 g of carrot (diced)
1 medium white onion (diced)
2 cloves of garlic (crushed and coarsely chopped)
300 g of pearl barley (dry)
900 ml of chicken broth (or water with quality bouillon)
Chopped tomatoes from 1 can (400 g)
10 g of fresh flat-leaf parsley (finely chopped)
Salt
Pepper
4 chicken thighs

YOU MIGHT NEED

Cooking utensils

INSTRUCTIONS

1
First, preheat the oven to 160°C.
2
In a large pot that can be placed in the oven, heat oil on the stove. Add the chicken and sear it over high heat until golden brown (2 minutes on each side). Then add celery, carrot, onion, and garlic to the pot and sauté for another 4 minutes over low to medium heat. Next, add barley, broth, and tomatoes, season with salt and pepper, and stir. Cover the pot with a lid (or foil), place it in the oven, and bake for 40–50 minutes at 160–170°C.
3
After removing from the oven, garnish the dish with chopped parsley and serve.

Jíme zdravě

Learn to eat without guilt. Recipes that are varied and nutritionally balanced. Jíme zdravě will show you original tips for quick and healthy cooking. The author of the photograph is Marie Bartošová.