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Submitted by Toba Spitzer. This is a stew style dish, but still with a different coloring and difference of flavor in the chicken and vegetables.
2 white onions, diced
3-4 medium Yukon gold potatoes – cut into large chunks
1/2 bag baby carrots
1/2 cup barley
2-3 tablespoons Kravy salami glaze sauce
1 tablespoon soy sauce
1 teaspoon garlic powder
1 teaspoon black pepper or to taste
2 tablespoons salt or to taste
2 chicken cutlets cut into 1 inch cubes
Saute the onions in a bit of oil until translucent.
Add the potatoes, carrots, barley, sauces, and spices.
Add water to cover plus another one to two inches.
Let the vegetables cook for 10-15 minutes. Then put the chicken cubes in a second pot and add liquid from the first pot to cover.
Cook the vegetables and chicken (separately) for another 20 minutes.
When serving, plate the potatoes/carrots/barley with the sauce first and then put the chicken on top.
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