Orange Barley Chicken Recipe

5 1 1
Orange Barley Chicken Recipe
Orange Barley Chicken Recipe photo by Taste of Home
Publisher Photo

Orange Barley Chicken Recipe

Read Reviews
5 1 1
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Cook: 45 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Cook: 45 min.

Ingredients

  • 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

Directions

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. Yield: 8 servings.
Originally published as Orange Barley Chicken in Healthy Cooking August/September 2010, p51

Nutritional Facts

1 each: 386 calories, 8g fat (2g saturated fat), 59mg cholesterol, 361mg sodium, 55g carbohydrate (14g sugars, 8g fiber), 25g protein.

  • 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
  1. 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.
  2. 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.
  3. Remove from the heat; let stand for 5 minutes. Discard bay leaves. Yield: 8 servings.
Originally published as Orange Barley Chicken in Healthy Cooking August/September 2010, p51

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forOrange Barley Chicken

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
kkgoyette User ID: 3792665 174818
Reviewed Jan. 9, 2011

"Had this for dinner and it was good only problem is the calorie count is wrong 8 servings total cal. is 478 per serving"

Loading Image