Review: Smothered Chicken in Barley

[Mandy]

I made the Smothered Chicken in Barley last night from Jan. 98. It turned out so good. The chicken was very tender and the mix of spices really gave it a good flavor. I highly recommend it. I think that it would be good in a crockpot too, do you think that would work?
Mandy

[Shirley Panek]

Here you go.

I'd have to agree with Mandy and Kendra. I love this dish!

Shirley

* Exported from MasterCook *

Smothered Chicken and Barley

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Jan/Feb '98 Main Dish
Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 ground red pepper
6 (4-ounce) chicken thighs -- skinned
1/2 teaspoon vegetable oil
Cooking spray
1 1/2 cups chopped onion
1 cup chopped red bell pepper
1 tablespoon low-sodium soy sauce
3 1/2 cups low-salt chicken broth
1 1/4 cups uncooked pearl barley
1 (14.5-ounce) can diced tomatoes -- drained
6 tablespoons chopped green onions

Combine the first 7 ingredients in a small bowl, and rub chicken with half of spice mixture.

Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 1 minute on each side or until chicken is browned. Remove the chicken from the skillet.

Recoat skillet with cooking spray; add chopped onion, bell pepper, and soy sauce. Cook over medium-high heat 3 minutes or until vegetables are lightly browned. Add broth, barley, tomatoes, and remaining spice mixture, and stir well. Add chicken to skillet, nestling into vegetable mixture. Bring to a boil; cover, reduce heat, and simmer 55 minutes or until chicken is done. Let stand 15 minutes. Sprinkle with green onions.

Serving Size: 1 chicken thigh, 1 cup barley mixture, and 1 tablespoon green onions

Description:
"Super-nutritious barley takes the place of rice in this
chicken-and-rice update. This simple casserole contains almost 10
grams of fiber, which is more than one-third of the recommended daily
intake."
Source:
"Cooking Light, January/February 1998, p.102"
Copyright:
"© Cooking Light"

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Per serving: 286 Calories (kcal); 5g Total Fat; (14% calories from fat); 25g Protein; 43g Carbohydrate; 54mg Cholesterol; 468mg Sodium
Food Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 0 4951 0 0 0 0 0 0 0 2470 0

[MrsReber]

May have to try this tonight. I have some chicken legs that I need to cook. My darling husband defrosted them so I guess that's what we're having. I was looking for something different to do with them since I am not a huge fan of chicken legs. This looks yummy and I would think it'd work okay with legs instead of thighs.

[Mandy]

Kendra-
I ate the leftovers for lunch too! http://www.cookinglight.com/bbs/cool.gif Spooky!
I thought the dish reheated really well.
Mandy

[This message has been edited by Mandy (edited 08-23-2000).]

[kendra]

Spooky! I just made this one again last night also! I had made it last fall. My husband complained that I always make delicious things but he rarely sees them again as I always want to try something new. So I remade this one last night. Just had the leftovers for lunch. This is a really great dish with lots of healthy fiber.

[andrea]

yum!!! can one of you please post the recipe? thanks!

[slknight]

This is actually one of our favorite recipes, although I don't make it as often as I'd like. (When I moved last year, I had the hardest time finding the barley in a new grocery store.) We always use chicken breasts and cut them into pieces, rather than using chicken thighs or legs. Also, I don't think I ever simmer it for the full length of time; it always seems to be done before that.

-Susan

[skylarc]

I love this dish -- I make it in the pressure cooker -- about 12 minutes for bone-in chicken thighs. The leftovers are great to take to work for lunch.