Barley Porridge with Chicken Gravy

Rinse and sort through the pearl barley, pour it into a saucepan, add 480 ml of water, season with salt, and bring to a boil. Cook over low heat, covered, for 15–18 minutes, until the barley absorbs the water.

Remove the porridge from the heat, cover with a lid, and let it sit for 5 minutes to finish steaming.

Cut the chicken breast into cubes, dice the onion finely, and grate the carrot on a coarse grater.

Heat oil in a deep skillet. Sauté the chicken breast for 5–7 minutes until lightly golden, then add the onion and carrot and cook for another 5 minutes, stirring occasionally.

Sprinkle the chicken and vegetables with flour, stir, and cook for 1 minute to remove the raw flour taste.

Pour in 300 ml of water, season with salt and black pepper to taste, and bring to a boil. Reduce the heat and simmer the gravy for 10–12 minutes, until the chicken is fully cooked and the sauce has thickened.

Divide the barley porridge among plates, top with the hot chicken gravy, and serve immediately.