Kaszotto with Chicken and Mushrooms
Log in or create a free account to save recipes.
Source: https://recipheon.com/en/recipes/main-dishes/kaszotto-with-chicken-and-mushrooms
About this recipe
Kaszotto with chicken and mushrooms is a filling pearl barley main dish with a creamy base, pieces of chicken, and sautéed mushrooms. Pearl barley absorbs the stock well but retains a pleasant texture, making it well suited to a dish cooked like risotto. It helps to cook the chicken and mushrooms separately so the meat can brown and the mushrooms can release their moisture and develop a deeper flavor. Onion creates a simple, savory base without the need for a heavy sauce. Serve the kaszotto immediately after cooking, while it is creamy but the grains remain distinct.
Ingredients
Servings: 3
220 g pearl barley
250 g chicken breast
180 g mushrooms
800 ml stock
1 onion
1 tablespoon canola oil (about 12 g)
Steps
Heat half of the oil in a wide pot and cook the onion for 3–4 minutes. Add the pearl barley and stir for 1–2 minutes before adding the stock.
Add the stock to the pearl barley in several additions and cook until the grains are tender but still slightly firm to the bite.
In a separate skillet, cook the chicken pieces and mushrooms in the remaining oil for 6–8 minutes, until the chicken is lightly browned and fully cooked through in the center.
Stir the chicken and mushrooms into the cooked barley, then remove the kaszotto from the heat.
Serve after a brief stir, when the chicken and mushrooms are evenly distributed throughout the barley.
Estimated nutrition
Rate this recipe
0 ratings
Comments