Chicken pickle with pearl barley and pickles

Step-by-step cooking

1. Step 1:

   

   Pour chicken thighs in a saucepan with cold water in the amount of 2 liters, cover with a lid and put on medium heat. Just before boiling, remove the foam with a spoon with holes. Cook the broth for 20 minutes, after which we take out the thighs.

2. Step 2:

   

   While the broth is cooking, we will prepare the rest of the products. Peel the potatoes and finely chop them, leave them in water until they are lowered into the broth. Carrots are cleaned and grated on a coarse grater. Cut the pickles into cubes. Peel and chop the onion.

3. Step 3:

   

   After we took out the thighs, we put potatoes and pearl barley in the pan. I soaked the pearl barley from the evening for 12 hours - during this time I washed it 2 times: an hour after soaking and just before use. Bring to a boil, also remove the resulting foam and cook for 20 minutes.

5. Step 4:

   

   While the potatoes and pearl barley are cooking, we will make a roast. Pour vegetable oil into the pan and heat it. Add the onion, fry for 5 minutes. Add the carrots, stir, fry for another 5 minutes. Add the pickles and 3 tablespoons with a slide of tomato paste, stir, fry for another 5 minutes. Pour a tablespoon of flour, mix and pour in a little broth, let the roast boil and turn it off.

6. Step 5:

   

   Remove the skin from the cooled thighs, separate the meat from the bones and disassemble the chicken meat with our hands into fibers.

7. Step 6:

   

   20 minutes after boiling the potatoes and barley, add the roast, boiled chicken meat, bay leaf, salt and spices to the pan - I have "For soups". Mix, taste, if anything, adjust. After boiling, cook for 2 minutes and turn off.