Ingredients for Barley Chicken And Onions
- 3 tablespoons olive oil, divided
- 2 garlic cloves, minced
- 1 large yellow onion, chopped
- 1 1/2 lbs boneless skinless chicken thighs, cut into 1 inch pieces
- salt, to taste
- fresh ground black pepper, to taste
- 1 1/2 cups pearl barley, rinsed
- 6 cups chicken stock
- 1/4 cup fresh parsley, chopped
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How to Make Barley Chicken And Onions
- Heat 2 tablespoons olive oil in a large frying pan over medium heat.
- Add minced garlic and chopped onion; sauté until softened and translucent, about 5-7 minutes.
- Remove onion and garlic mixture from pan and set aside.
- Season chicken pieces generously with salt and pepper.
- Add remaining 1 tablespoon olive oil to the pan. Add chicken and brown on all sides over medium-high heat, about 5-7 minutes per side. Remove chicken from pan and set aside.
- In a 6-8 quart pot or Dutch oven, combine rinsed barley and 3 cups of chicken stock. Bring to a boil over high heat.
- Reduce heat to low, cover, and simmer for 30 minutes, or until the liquid is almost absorbed.
- Stir in the remaining 3 cups of chicken stock, the browned chicken, sautéed onion and garlic mixture, and chopped parsley.
- Bring to a simmer, cover, and cook over low heat for another 20-25 minutes, or until the barley is tender, the chicken is cooked through, and most of the liquid is absorbed.
- Season with additional salt and pepper to taste before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
33g
Fat
55g
Carbs
17g
