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Chicken and Barley Boiled Dinner

 Chicken and Barley Boiled Dinner
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
6-8 ServingsPrep: 30 min. Cook: 1-1/4 hours


  • 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


  • 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

2 of 2

Chicken and Barley Boiled Dinner (continued)

Directions (continued)

  • 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.