Chicken and Barley Boiled Dinner
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A highly
nutritious and filling
dish!
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2
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broiler/fryer
chickens (about
3 pounds each),
cut up and skin
removed
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or, a quicker
version: 5-6
pounds of
boneless
skinless
thighs
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3
tablespoons
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vegetable
oil
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2
quarts
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chicken
broth
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1
cup
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uncooked brown
rice
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1/2
cup
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medium pearl
barley
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1
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medium onion,
chopped
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2
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bay
leaves
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1/2
teaspoon
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dried
basil
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2
teaspoons
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salt, or to
taste
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1/4
teaspoon
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pepper, or to
taste
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8
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medium carrots,
cut into 1-inch
pieces
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2-1/2
cups
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frozen cut
green
beans
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2
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celery ribs,
cut into 1-inch
pieces
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1
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In an
8-qt. kettle or Dutch oven,
brown chicken in oil. Remove
chicken and set aside.
Drain. In the same kettle,
combine the broth, rice,
barley, onion, bay leaves,
basil, salt and pepper;
bring to a boil. Reduce
heat. Return chicken to pan;
cover and simmer for 45
minutes. Stir in the
carrots, beans, and celery.
Cook over medium heat for 30
minutes or until the chicken
and grains are
tender.
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2
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Remove bay
leaves before
serving.
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Yield: 6-8
serving
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Recipe
Type
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Dutch Oven, Main Dish,
One-dish meal, One-dish Soup,
Poultry
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Recipe
Source
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Source:
One-Pot Recipes
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