Gaby
Ingredients:
2 cups (250 g) pearl barley
1 large chicken breast
1 young zucchini
2 carrots
2 onions
2 tomatoes
2 bell peppers
4 tablespoons corn oil (or sunflower oil)
4 cups water
Salt and pepper to taste
Chopped parsley and dill
Rinse the pearl barley in several waters and soak it overnight. Soaking will help it cook faster.
In a cast-iron pot or Dutch oven, dice the onions and slice the carrots, then add the oil and sauté.
Once the onions and carrots are softened, add finely chopped or ground chicken breast, diced zucchini, bell peppers, and peeled tomatoes. Sauté, stirring occasionally, for 15 minutes.
Pour in warm water, bring to a boil, and add the barley.
Season with salt and pepper to taste.
Cook for 40-50 minutes, stirring occasionally.
At the end, stir in the chopped herbs.
