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Orange Barley Chicken

 Orange Barley Chicken
“My mother used to prepare orange chicken with rice back in the ‘60s, and it was so good. My version uses pearl barley instead of rice, and I added parsnips for flavor and baby carrots for color.” —Helen Glazier, Seattle, Washington
8 ServingsPrep: 30 min. Cook: 45 min.


  • 1 cup all-purpose flour
  • 1 teaspoon celery salt
  • 1/2 teaspoon pepper
  • 1 broiler/fryer chicken (3 to 4 pounds), cut up and skin removed
  • 2 teaspoons olive oil
  • 1 medium onion, thinly sliced
  • 1 tablespoon butter
  • 3 cups reduced-sodium chicken broth
  • 3 cups orange juice
  • 2 medium parsnips, peeled and chopped
  • 1-1/2 cups medium pearl barley
  • 1-1/2 cups sliced fresh mushrooms
  • 1-1/2 cups fresh baby carrots
  • 2 bay leaves


  • In a large resealable plastic bag, combine the flour, celery salt and
  • pepper. Add chicken, a few pieces at a time, and shake to coat.
  • In a Dutch oven, brown chicken in oil in batches. Remove and keep
  • warm. In the same pan, saute onion in butter until tender. Add the
  • broth, orange juice, parsnips, barley, mushrooms, carrots, bay
  • leaves and chicken. Bring to a boil. Reduce heat; cover and cook for
  • 45-50 minutes or until barley is tender, turning chicken
  • occasionally.
  • Remove from the heat; let stand for 5 minutes. Discard bay leaves.

2 of 2

Orange Barley Chicken (continued)

Directions (continued)

  • Yield: 8 servings.
Nutritional Facts: 1 serving equals 386 calories, 8 g fat (2 g saturated fat), 59 mg cholesterol, 361 mg sodium, 55 g carbohydrate, 8 g fiber, 25 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.