Blazedog- help with recipe

[Farhana]

Hi,

I just read about your smothered chicken with barley, could you please post the recipe? Also, can it be made in the crockpot?

TIA.

[Farhana]

bumping bumping

[Goin' Coastal]

Not Blazedog - but I think this is it:

Smothered Chicken and Barley

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"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 286 Calories; 5g Fat (14.7% calories from fat); 25g Protein; 43g Carbohydrate; 9g Dietary Fiber; 54mg Cholesterol; 468mg Sodium. Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fat.

[applecrisp]

I'm not blazedog but I had this recipe in my computer -- its from the BB. I believe it is a CL recipe that used to be called by a different name (but not 100% sure).

I think this is what you are looking for. Any notes in the recipe are from the post that I copied. Sorry, don't recall who posted this -- I have had in my computer for awhile. It freezes great -- I don't have a crockpot so sorry I can't answer that part.

SMOTHERED CHICKEN & BARLEY

1 TEAS. GROUND CUMIN
3/4 TEAS. CHILI POWDER
1/2 TEAS. GROUND CINNAMON
1/2 TEAS. DRIED MINT FLAKES
1/8 TEAS. GARLIC POWDER ( I USED FRESH GARLIC)
1/8 TEAS. GROUND RED PEPPER
6 (4OZ) CHICKEN THIGHS, SKINNED (4 BONELESS CHICK. BREAST)
1/2 TEAS.VEGGIE OIL
COOKING SPRAY
1 1/2 C. CHOPPED ONION
1 C. CHOPPED RED BELL PEPPER
1 TA. LOW-SODIUM SOY SAUCE
3 1/2 C. LOW-SODIUM CHICK. BROTH
1 1/4 C. UNCOOKED PEARL BARELY
1 (14 OZ) CAN DICED TOMATOES, DRAINED
6 TAB. CHOPPED GREEN ONIONS

1. COMBINE FIRST 7 INGRED. IN A SM. BOWL, AND RUB CHICKEN W/ 1/2 OF SPICE MIXTURE.

2. HEAT OIL IN A LARGE NONSTICK SKILLET COATED W/ COOKING SPRAY OVER MED-HIGH HEAT. ADD CHICKEN; COOK 1 MINUTE ON EACH SIDE OR UNTIL CHICKEN IS BROWNED. REMOVE CHICKEN FROM SKILLET.

3. RECOAT SKILLET W/ COOKING SPRAY; ADD ONION, BELL PEPPER, & SOY SAUCE. COOK OVER MED-HIGH HEAT 3 MIN. OR UNTIL VEGGIES ARE LIGHTLY BROWNED. ADD BROTH, BARLEY, TOMATO, & REMAINING SPICE MIXTURE, STIRRING WELL. ADD CHICKEN TO SKILLET, NESTLING INTO VEGGIE MIXTURE. BRING TO BOIL; COVER, REDUCE HEAT, & SIMMER 55 MINUTES OR UNTIL CHICKEN IS DONE. LET STAND 15 MIN. SPRINKLE W/GREEN ONIONS.
(I COOKED FOR 40 MIN BECAUSE OF USING BREAST)
YIELD: 6 SERV.

[Farhana]

Thanks a lot.

[blazedog]

Well you have the recipe times two.

Theoretically you could cook in a crock pot but a lot of the flavor is achieved by the browning and cconsequent caramelization of the meat and veggies which can't be achieved in a crock pot. You could do this in a separate pan and then transfer but then would lose the fond.