Pearl barley porridge with chicken stomachs in a multicooker
4 servings
120 minutes
Barley porridge with chicken gizzards is a hearty dish infused with the traditions of European cuisine. Barley, known for its nutritional properties, absorbs the aroma of spices and the rich flavor of chicken gizzards, turning a simple dinner into a gastronomic delight. The carefully prepared chicken gizzards become tender, while carrots and onions add a light sweetness and depth of flavor. Cooking in a multicooker makes the process convenient and preserves maximum taste and benefits. This dish warms and satisfies wonderfully, making it perfect for family lunches, and its simplicity makes it accessible even for novice cooks. It can be served with herbs or fresh vegetables to enhance the flavor with new nuances. Good luck with your cooking!
1
Rinse well and separate the fat from the ventricles, soak in plain water for 30 minutes.
- Chicken gizzards: 500 g
2
Cut the carrot and onion in any convenient way and place them in the multicooker bowl. Sauté until golden brown in baking mode (10-15 minutes).
- Onion: 150 g
- Carrot: 100 g
3
Mix the ventricles and pearl barley and add to the sautéed vegetables. Stir everything well, add salt, and season to your taste.
- Chicken gizzards: 500 g
- Pearl barley: 200 g
- Salt: to taste
- Spices: to taste
4
Pour the obtained mixture with water just to cover it and cook on simmer for 1 hour and 30 minutes. Enjoy your meal...