CHICKEN AND BARLEY JAMBALAYA
Ingredients
2 tsp canola oil
1 lb boneless, skinless chicken thighs, cubed
1 medium red onion, chopped
1 stalk celery, chopped
1 red pepper, diced
2 cloves garlic, minced
1 tsp cayenne pepper
¼ tsp turmeric
1 cup pearl barley
3 Roma tomatoes, diced
3 cups hot chicken broth|2 tsp canola oil
1 lb boneless, skinless chicken thighs, cubed
1 medium red onion, chopped
1 stalk celery, chopped
1 red pepper, diced
2 cloves garlic, minced
1 tsp cayenne pepper
¼ tsp turmeric
1 cup pearl barley
3 Roma tomatoes, diced
3 cups hot chicken broth
Preparation
Heat oil in a large skillet over medium heat; brown chicken thighs. Remove chicken and set aside.
Add onion, celery, red pepper, garlic, cayenne, and turmeric to skillet and stir cook over medium heat until onions are soft. Add barley and stir cook for 2-3 minutes. Stir in tomatoes, stock, and chicken. Cover and cook over medium heat until the barley is tender and the liquid has been absorbed (about 25 minutes).
Variation: add sliced chorizo or andouille sausage when you add the stock.
|Heat oil in a large skillet over medium heat; brown chicken thighs. Remove chicken and set aside.
Add onion, celery, red pepper, garlic, cayenne, and turmeric to skillet and stir cook over medium heat until onions are soft. Add barley and stir cook for 2-3 minutes. Stir in tomatoes, stock, and chicken. Cover and cook over medium heat until the barley is tender and the liquid has been absorbed (about 25 minutes).
Variation: add sliced chorizo or andouille sausage when you add the stock.
