Smothered Barley With Chicken Recipes

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CHICKEN AND BARLEY BAKE



Chicken and Barley Bake image

Make and share this Chicken and Barley Bake recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

1 cup water
1 cup chopped onion
3/4 cup chopped carrot
1/2 cup uncooked pearl barley
1 1/2 teaspoons instant chicken bouillon granules
1 teaspoon dried parsley
2 garlic cloves, minced
1/2 teaspoon poultry seasoning
1 -1 1/4 lb skinless chicken thigh
salt
black pepper

Steps:

  • In a medium saucepan, combine the first 8 ingredients.
  • Bring to a boil; lower heat, cover, and simmer 10 minutes.
  • Transfer hot barley mixture to an ungreased 2-quart baking dish.
  • Place the chicken on top of barley mixture.
  • Sprinkle chicken with salt and pepper.
  • Bake, covered, in a preheated 350° oven for 30-35 minutes or until barley is tender and chicken is no longer pink.

Nutrition Facts : Calories 255.5, Fat 4.9, SaturatedFat 1.2, Cholesterol 94.3, Sodium 552.6, Carbohydrate 26.6, Fiber 5.3, Sugar 3.1, Protein 25.8

SMOTHERED CHICKEN WITH BARLEY



Smothered Chicken With Barley image

Got this one online from someone else's site. It's fantastic. I never use the mint flakes, as I don't have any.

Provided by SweetChef

Categories     One Dish Meal

Time 1h10m

Yield 6 thighs + barley mixture, 6 serving(s)

Number Of Ingredients 17

1 teaspoon ground cumin
3/4 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon dried mint flakes
1/8 teaspoon garlic powder
1/8 teaspoon red pepper flakes
6 chicken thighs
1/2 teaspoon canola oil
cooking spray
1 1/2 cups chopped onions
1 cup chopped red bell pepper
1 tablespoon soy sauce
3 1/2 cups chicken broth
1 1/4 cups uncooked pearl barley
1 (14 1/2 ounce) can diced tomatoes, drained
6 tablespoons chopped green onions

Steps:

  • Combine first 7 ingredients in small bowl, rub chicken with half of spice mixture.
  • Heat oil in large nonstick skillet coated with cooking spray over med-high heat. Add chicken, cook 1 min on each side or until browned. Remove from pan.
  • Recoat skillet with spray, add chopped onion, bell pepper, and soy sauce. Cook over med-high heat 3 minutes until vegetables are lightly browned.
  • Add broth, barley, tomatoes, and remaining spice mixture. Stir well.
  • Add chicken to skillet, nestling thighs into vegetable mixture.
  • Bring to boil, cover, reduce heat, and simmer 55 minutes or until chicken is done.
  • Let stand 15 minutes.
  • Sprinkle with green onions.

GARLIC CHICKEN WITH BARLEY



Garlic Chicken with Barley image

With hearty barley and sweet green peas, so evocative of spring, this meal straddles the seasons beautifully: It's hearty and satisfying, but full of fresh promise for the warm days to come. This recipe originally appeared in"One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More."

Provided by Martha Stewart

Time 2h20m

Number Of Ingredients 10

1 whole chicken (3 1/2 to 4 pounds), cut into 10 pieces
Coarse salt and freshly ground pepper
2 tablespoons olive oil
2/3 cup pearl barley
1 1/2 cups low-sodium chicken broth
1/4 cup white wine
1 medium yellow onion, thinly sliced
4 garlic cloves, thinly sliced
1 1/2 cups frozen peas, thawed
2 teaspoons chopped fresh tarragon

Steps:

  • Season chicken with salt and pepper. In a 5- to 6-quart slow cooker with a browning option, brown chicken in oil, 8 to 10 minutes; transfer to a plate. (If your slow cooker doesn't have a browning option, just remove skin from the chicken.) Add barley, broth, wine, onion, and garlic to pot. Season with salt and pepper. Place chicken on top. Cover and cook on low until chicken is cooked through, 2 hours.
  • Stir peas and tarragon into barley; season with salt and pepper; and transfer to a platter. Arrange chicken on bed of barley and serve.

SMOTHERED BARLEY WITH CHICKEN



Smothered Barley With Chicken image

This is a flavorful recipe that I found on a Weight Watchers recipe board. Will fit Flex plan or Core.

Provided by KCShell

Categories     Chicken

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 14

1 teaspoon cumin
3/4 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/8 teaspoon garlic powder
1/8 teaspoon ground red pepper
6 (4 ounce) chicken thighs or 6 (4 ounce) chicken breasts
1/2 teaspoon olive oil
1 1/2 cups onions, chopped
1 cup red pepper
1 tablespoon soy sauce
3 1/2 cups chicken broth
1 1/4 cups uncooked pearl barley
1 (14 1/2 ounce) can diced tomatoes

Steps:

  • Combine first 6 ingredients in a small bowl.
  • Rub chicken with 1/2 of the spices, saving rest.
  • Heat oil, cook chicken one minute on each side, or until browned.
  • Remove chicken from pan.
  • Re-coat skillet with cooking spray.
  • Add onion, bell pepper and soy sauce.
  • Cook over medium heat 3 minutes or until veggies are browned.
  • Add broth, barley, tomatoes and remaining spice mixture.
  • Add chicken.
  • Stir gently.
  • Bring to boil, cover, reduce heat.
  • Simmer 55 minutes or until chicken is done.

Nutrition Facts : Calories 459.5, Fat 19.4, SaturatedFat 5.5, Cholesterol 96, Sodium 1051.5, Carbohydrate 43.5, Fiber 8.8, Sugar 6.2, Protein 28.3

GRILLED CHICKEN WITH BARLEY



Grilled Chicken with Barley image

With this meal's delicious, fresh flavors, perfect portion size and balance of nutrition, you're getting a big reward for just a little effort. Healthy Cooking Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 4 servings.

Number Of Ingredients 13

1/4 cup lemon juice
1 tablespoon plus 1 teaspoon canola oil, divided
2 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon dried basil
4 boneless skinless chicken breast halves (4 ounces each)
1 can (14-1/2 ounces) reduced-sodium chicken broth
1/2 cup medium pearl barley
1/4 teaspoon salt
1 medium carrot, chopped
1 small sweet red pepper, chopped
3 green onions, thinly sliced
1/4 teaspoon pepper

Steps:

  • In a small bowl, combine the lemon juice, 1 tablespoon oil, garlic, oregano and basil. Pour 2 tablespoons marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 1 hour. Cover and refrigerate remaining marinade., In a large saucepan, bring broth to a boil. Stir in barley and salt. Reduce heat; cover and simmer for 45-50 minutes or until tender. In a small nonstick skillet, saute carrot and red pepper in remaining oil until crisp-tender. Add onions and pepper; saute 2-3 minutes longer or until tender. Stir vegetables and reserved marinade into cooked barley., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until a thermometer reads 170°. Serve with barley mixture.

Nutrition Facts : Calories 270 calories, Fat 7g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 514mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 5g fiber), Protein 28g protein. Diabetic Exchanges

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