Chicken and Barley Boiled Dinner
Taste of Home
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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
SERVINGS: 6-8
CATEGORY: Main Dish
METHOD: Stovetop - One-Dish
TIME: Prep: 30 min. Cook: 1-1/4 hours
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.