Chicken, Barley and Root Vegetables Stew
- Serves 4
- Prep time 15 minutes
- Cook time 15 minutes
Chicken, Barley and Root Vegetables Stew
Also needed
- 15 ml (1 tbsp) canola oil
Optional
- 250 ml (1 cup) celery root, cut into cubes
- Freshly ground pepper, to taste
Steps
- Cook the vegetables al dente in a pot of boiling, salted water. Rinse under cold water and drain.
- Heat the oil in a large non-stick frying pan over high heat. Cook the chicken strips for about 5 minutes. Season with salt and pepper.
- Add the barley, vegetables and chicken stock. Mix well. Cook for 7 minutes, until the stock slightly thickens and the chicken is no longer pink in the centre, stirring from time to time. Adjust the seasoning as needed.
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