Smothered Chicken With Barley Recipes

MOROCCAN CHICKEN AND BARLEY + VIDEO

Steps:

• Combine the spice rub ingredients in a small bowl and rub the chicken thighs on both sides with half of the spice mixture.

SMOTHERED BARLEY WITH CHICKEN

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.

CHICKEN AND BARLEY BAKE

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.

SMOTHERED CHICKEN BREASTS

Steps:

• Sprinkle chicken with salt and lemon-pepper.
• Heat oil in a large skillet over medium heat; cook the chicken breasts in hot oil until no longer pink in the center and the juices run clear, 13 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove and keep warm.
• Place bacon in large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; reserve 2 tablespoons drippings. Cook and stir onion and brown sugar in reserved drippings until onion is golden, about 5 minutes.
• Place two bacon strips on each chicken breast half; top with caramelized onions and sprinkle with Colby-Monterey Jack cheese.