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Chicken and Barley Boiled Dinner Recipe

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I was looking for a recipe that was nutritious and would adequately feed my two teenage sons and husband. I'm a busy teacher, and time is of the essence. This tasty recipe is easily prepared for an evening meal. -Susan Greeley, Morrill, Maine

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Chicken and Barley Boiled Dinner Recipe

Prep: 30 min. Cook: 1-1/4 hours

Yield: 6-8 Servings

30 75 105

Ingredients

2 broiler/fryer chickens (about 3 pounds each), cut up and skin removed
3 tablespoons canola oil
2 quarts chicken broth
1 cup uncooked brown rice
1/2 cup medium pearl barley
1 medium onion, chopped
2 bay leaves
1/2 teaspoon dried basil
2 teaspoons salt
1/4 teaspoon pepper
8 carrots, cut into 1-inch pieces
2-1/2 cups frozen cut green beans
2 celery ribs, cut into 1-inch pieces

Directions

In an 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 or until chicken juices run clear.
Stir in the carrots, beans and celery. Cook over medium heat for 30 minutes or until grains are tender. Discard bay leaves. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 each) equals 422 calories, 17 g fat (4 g saturated fat), 66 mg cholesterol, 1,655 mg sodium, 39 g carbohydrate, 6 g fiber, 27 g protein.

Originally published as Chicken and Barley Boiled Dinner in Taste of Home February/March 1995, p39

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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