Smothered Barley With Chicken Recipes

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SMOTHERED CHICKEN WITH BARLEY



Smothered Chicken With Barley image

Got this one online from someone else's site. It's fantastic. I never use the mint flakes, as I don't have any.

Provided by SweetChef

Categories     One Dish Meal

Time 1h10m

Yield 6 thighs + barley mixture, 6 serving(s)

Number Of Ingredients 17

1 teaspoon ground cumin
3/4 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon dried mint flakes
1/8 teaspoon garlic powder
1/8 teaspoon red pepper flakes
6 chicken thighs
1/2 teaspoon canola oil
cooking spray
1 1/2 cups chopped onions
1 cup chopped red bell pepper
1 tablespoon soy sauce
3 1/2 cups chicken broth
1 1/4 cups uncooked pearl barley
1 (14 1/2 ounce) can diced tomatoes, drained
6 tablespoons chopped green onions

Steps:

  • Combine first 7 ingredients in small bowl, rub chicken with half of spice mixture.
  • Heat oil in large nonstick skillet coated with cooking spray over med-high heat. Add chicken, cook 1 min on each side or until browned. Remove from pan.
  • Recoat skillet with spray, add chopped onion, bell pepper, and soy sauce. Cook over med-high heat 3 minutes until vegetables are lightly browned.
  • Add broth, barley, tomatoes, and remaining spice mixture. Stir well.
  • Add chicken to skillet, nestling thighs into vegetable mixture.
  • Bring to boil, cover, reduce heat, and simmer 55 minutes or until chicken is done.
  • Let stand 15 minutes.
  • Sprinkle with green onions.

SMOTHERED BARLEY WITH CHICKEN



Smothered Barley With Chicken image

This is a flavorful recipe that I found on a Weight Watchers recipe board. Will fit Flex plan or Core.

Provided by KCShell

Categories     Chicken

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 14

1 teaspoon cumin
3/4 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/8 teaspoon garlic powder
1/8 teaspoon ground red pepper
6 (4 ounce) chicken thighs or 6 (4 ounce) chicken breasts
1/2 teaspoon olive oil
1 1/2 cups onions, chopped
1 cup red pepper
1 tablespoon soy sauce
3 1/2 cups chicken broth
1 1/4 cups uncooked pearl barley
1 (14 1/2 ounce) can diced tomatoes

Steps:

  • Combine first 6 ingredients in a small bowl.
  • Rub chicken with 1/2 of the spices, saving rest.
  • Heat oil, cook chicken one minute on each side, or until browned.
  • Remove chicken from pan.
  • Re-coat skillet with cooking spray.
  • Add onion, bell pepper and soy sauce.
  • Cook over medium heat 3 minutes or until veggies are browned.
  • Add broth, barley, tomatoes and remaining spice mixture.
  • Add chicken.
  • Stir gently.
  • Bring to boil, cover, reduce heat.
  • Simmer 55 minutes or until chicken is done.

Nutrition Facts : Calories 459.5, Fat 19.4, SaturatedFat 5.5, Cholesterol 96, Sodium 1051.5, Carbohydrate 43.5, Fiber 8.8, Sugar 6.2, Protein 28.3

QUICK EASY CHICKEN BARLEY SOUP



Quick Easy Chicken Barley Soup image

Easiest chicken soup I've ever found.

Provided by Charley

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Barley Soup Recipes

Time 35m

Yield 4

Number Of Ingredients 8

2 quarts chicken broth
2 skinless, boneless chicken breast halves, chopped
2 stalks celery, chopped
2 carrots, chopped
1 onion, chopped
⅔ cup barley
⅓ cup rice
salt and ground black pepper to taste

Steps:

  • Bring chicken broth to a boil in a large pot. Stir chicken, celery, carrots, onion, barley, rice, salt, and pepper into broth. Reduce heat to medium-high and cook until chicken and rice are cooked through, about 20 minutes. Adjust salt and pepper to taste.

Nutrition Facts : Calories 281.2 calories, Carbohydrate 42.9 g, Cholesterol 40.4 mg, Fat 3.1 g, Fiber 7.1 g, Protein 19.1 g, SaturatedFat 0.5 g, Sodium 1987.5 mg, Sugar 5.2 g

SMOTHERED HOME-STYLE CHICKEN



Smothered Home-Style Chicken image

I like to serve this fantastic family-style chicken over aromatic basmati rice sauteed in butter for about a minute, then cooked in chicken stock and water. -Billy Hensley, Temperance, Michigan

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 5 servings.

Number Of Ingredients 15

1/3 cup all-purpose flour
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon Cajun seasoning
1 teaspoon pepper
5 boneless skinless chicken thighs (about 1-1/2 pounds)
3 tablespoons olive oil, divided
2 medium carrots, chopped
1 small onion, chopped
1/2 cup chopped green pepper
2 garlic cloves, minced
1/2 cup white wine or chicken broth
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup chicken broth
Hot cooked rice

Steps:

  • In a large resealable plastic bag, combine flour, salt, garlic powder, Cajun seasoning and pepper. Add chicken thighs, one at a time, and shake to coat. In a large skillet, brown chicken in 2 tablespoons oil in batches. Remove and keep warm., In same skillet, saute carrots, onion and green pepper in remaining oil until tender. Add garlic; cook 1 minute. Add wine, stirring to loosen browned bits from pan. Stir in soup and broth., Return chicken to skillet. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until a thermometer reads 165°. Serve with rice.

Nutrition Facts : Calories 341 calories, Fat 20g fat (4g saturated fat), Cholesterol 81mg cholesterol, Sodium 905mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 2g fiber), Protein 24g protein.

CHICKEN AND BARLEY BAKE



Chicken and Barley Bake image

Make and share this Chicken and Barley Bake recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

1 cup water
1 cup chopped onion
3/4 cup chopped carrot
1/2 cup uncooked pearl barley
1 1/2 teaspoons instant chicken bouillon granules
1 teaspoon dried parsley
2 garlic cloves, minced
1/2 teaspoon poultry seasoning
1 -1 1/4 lb skinless chicken thigh
salt
black pepper

Steps:

  • In a medium saucepan, combine the first 8 ingredients.
  • Bring to a boil; lower heat, cover, and simmer 10 minutes.
  • Transfer hot barley mixture to an ungreased 2-quart baking dish.
  • Place the chicken on top of barley mixture.
  • Sprinkle chicken with salt and pepper.
  • Bake, covered, in a preheated 350° oven for 30-35 minutes or until barley is tender and chicken is no longer pink.

Nutrition Facts : Calories 255.5, Fat 4.9, SaturatedFat 1.2, Cholesterol 94.3, Sodium 552.6, Carbohydrate 26.6, Fiber 5.3, Sugar 3.1, Protein 25.8

CHICKEN WITH BARLEY SOUP



Chicken with Barley Soup image

This is a high-protein, high-fiber, and low-fat recipe that is very filling. I usually double the recipe so I have plenty of leftovers. The soup freezes well. This soup comes out very thick; if you like a thinner soup, add more water or reduce the barley to 1/2 cup. This soup recipe is very flexible. Adjust amount of veggies and seasonings to your family's taste.

Provided by Carolyn LaLumiere Miller

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Barley Soup Recipes

Time 1h50m

Yield 6

Number Of Ingredients 13

8 cups water
2 pounds chicken thighs, or more to taste
1 ½ cups chopped carrots
1 cup chopped celery (try to include celery leaves)
1 onion, chopped
¾ cup pearl barley
3 bay leaves
1 cube chicken bouillon, or more to taste
1 teaspoon poultry seasoning
1 teaspoon rubbed sage
1 teaspoon salt, or to taste
¼ teaspoon ground black pepper
2 tablespoons lemon juice

Steps:

  • Combine water, chicken thighs, and bay leaves in a large stock pot; bring to a boil, reduce heat to low, place a cover on the pot, and cook at a simmer until the chicken is tender, about 30 minutes.
  • Remove chicken to a cutting board to cool. Remove and discard bones, skin, and fat from chicken. Cut remaining meat into bite-sized pieces.
  • Cool broth until the fat congeals on the surface. Skim and discard fat.
  • Return soup to heat; add carrots, celery, onion, pearl barley, bay leaves, chicken bouillon, poultry seasoning, sage, salt, and black pepper. Bring the soup to a boil, reduce heat to low, place cover on the pot, and simmer until the barley is cooked and the vegetables are tender, 60 to 90 minutes. Stir lemon juice into the soup just before serving.

Nutrition Facts : Calories 352.3 calories, Carbohydrate 25 g, Cholesterol 85.2 mg, Fat 15.7 g, Fiber 5.9 g, Protein 27.5 g, SaturatedFat 4.3 g, Sodium 703.5 mg, Sugar 3.7 g

CHICKEN VEGETABLE BARLEY SOUP



Chicken Vegetable Barley Soup image

This soup is hearty and has great flavor. I like barley in soups instead of rice and this is a great use of barley.

Provided by LEENEMS

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Barley Soup Recipes

Time 1h10m

Yield 12

Number Of Ingredients 14

1 cup slivered almonds
2 tablespoons olive oil
1 medium onion, chopped
1 cup chopped celery
4 cups sliced fresh mushrooms
4 cloves garlic, minced
1 cup chopped carrots
5 cups diced red potatoes
3 cups chopped cooked chicken
2 ½ quarts chicken broth
1 cup quick-cooking barley
2 tablespoons butter
½ cup chopped fresh parsley
salt and black pepper to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Spread slivered almonds evenly over a baking sheet. Toast in preheated oven until golden brown and fragrant.
  • Heat the oil in a large stock pot over medium heat. Cook onions, celery, mushrooms, and garlic in oil until onions are tender.
  • Stir in carrots, potatoes, chicken, and broth. Bring to a boil, then stir in barley. Reduce heat, cover, and simmer 20 minutes.
  • Remove from heat, and stir in butter, parsley, and toasted almonds. Season with salt and pepper to taste.

Nutrition Facts : Calories 274.7 calories, Carbohydrate 27.1 g, Cholesterol 31.3 mg, Fat 12 g, Fiber 5.6 g, Protein 16 g, SaturatedFat 2.7 g, Sodium 61.6 mg, Sugar 2.8 g

CHICKEN AND BARLEY BOILED DINNER



Chicken and Barley Boiled Dinner image

I began putting this meal-in-one on my table because it's a nutritious way to satisfy the big appetites in my family. For a hearty home-style dinner, it's surprisingly easy to prepare. That's especially nice when I don't have a lot of time to spend in the kitchen. -Susan Greeley, Morril, Maine

Provided by Taste of Home

Categories     Dinner

Time 1h45m

Yield 8 servings.

Number Of Ingredients 13

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
1 teaspoon 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

Steps:

  • 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 minutes or until grains are tender. Discard bay leaves.

Nutrition Facts : Calories 467 calories, Fat 16g fat (3g saturated fat), Cholesterol 115mg cholesterol, Sodium 1424mg sodium, Carbohydrate 38g carbohydrate (6g sugars, Fiber 6g fiber), Protein 42g protein.

SOUTHWEST CHICKEN BARLEY CHOWDER



Southwest Chicken Barley Chowder image

Mashed squash helps make this chowder creamy but not heavy, and it's a favorite way to get barley on the table. My kids even ask for leftovers for lunch. -Pamela Cleghorn, Campbellsburg, Indiana

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 15

2 tablespoons olive oil
1 pound boneless skinless chicken breasts, cut into 3/4-inch pieces
1 small onion, finely chopped
1 package (12 ounces) frozen mashed winter squash, thawed (about 1-1/3 cups)
3/4 cup quick-cooking barley
2 teaspoons reduced-sodium taco seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1 carton (32 ounces) reduced-sodium chicken broth
1 can (15 ounces) black beans, rinsed and drained
2 cups frozen corn
1 cup half-and-half cream
1/2 cup salsa
1/2 cup chopped fresh cilantro
Diced avocado and chopped tomatoes, optional

Steps:

  • In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken and onion; cook and stir 2-3 minutes or just until onion is tender., Stir in squash, barley, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, 10-12 minutes or until barley is tender., Add beans, corn, cream, salsa and cilantro; heat through, stirring occasionally. If desired, serve with avocado and tomatoes. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or milk if necessary.

Nutrition Facts : Calories 298 calories, Fat 8g fat (3g saturated fat), Cholesterol 46mg cholesterol, Sodium 681mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 7g fiber), Protein 20g protein. Diabetic Exchanges

ORANGE BARLEY CHICKEN



Orange Barley Chicken image

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

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 8 servings.

Number Of Ingredients 14

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

Steps:

  • 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.

Nutrition Facts : Calories 384 calories, Fat 8g fat (2g saturated fat), Cholesterol 59mg cholesterol, Sodium 349mg sodium, Carbohydrate 54g carbohydrate (13g sugars, Fiber 8g fiber), Protein 26g protein.

GRILLED CHICKEN WITH BARLEY



Grilled Chicken with Barley image

With this meal's delicious, fresh flavors, perfect portion size and balance of nutrition, you're getting a big reward for just a little effort. Healthy Cooking Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 4 servings.

Number Of Ingredients 13

1/4 cup lemon juice
1 tablespoon plus 1 teaspoon canola oil, divided
2 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon dried basil
4 boneless skinless chicken breast halves (4 ounces each)
1 can (14-1/2 ounces) reduced-sodium chicken broth
1/2 cup medium pearl barley
1/4 teaspoon salt
1 medium carrot, chopped
1 small sweet red pepper, chopped
3 green onions, thinly sliced
1/4 teaspoon pepper

Steps:

  • In a small bowl, combine the lemon juice, 1 tablespoon oil, garlic, oregano and basil. Pour 2 tablespoons marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 1 hour. Cover and refrigerate remaining marinade., In a large saucepan, bring broth to a boil. Stir in barley and salt. Reduce heat; cover and simmer for 45-50 minutes or until tender. In a small nonstick skillet, saute carrot and red pepper in remaining oil until crisp-tender. Add onions and pepper; saute 2-3 minutes longer or until tender. Stir vegetables and reserved marinade into cooked barley., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until a thermometer reads 170°. Serve with barley mixture.

Nutrition Facts : Calories 270 calories, Fat 7g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 514mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 5g fiber), Protein 28g protein. Diabetic Exchanges

GARLIC CHICKEN WITH BARLEY



Garlic Chicken with Barley image

With hearty barley and sweet green peas, so evocative of spring, this meal straddles the seasons beautifully: It's hearty and satisfying, but full of fresh promise for the warm days to come. This recipe originally appeared in"One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More."

Provided by Martha Stewart

Time 2h20m

Number Of Ingredients 10

1 whole chicken (3 1/2 to 4 pounds), cut into 10 pieces
Coarse salt and freshly ground pepper
2 tablespoons olive oil
2/3 cup pearl barley
1 1/2 cups low-sodium chicken broth
1/4 cup white wine
1 medium yellow onion, thinly sliced
4 garlic cloves, thinly sliced
1 1/2 cups frozen peas, thawed
2 teaspoons chopped fresh tarragon

Steps:

  • Season chicken with salt and pepper. In a 5- to 6-quart slow cooker with a browning option, brown chicken in oil, 8 to 10 minutes; transfer to a plate. (If your slow cooker doesn't have a browning option, just remove skin from the chicken.) Add barley, broth, wine, onion, and garlic to pot. Season with salt and pepper. Place chicken on top. Cover and cook on low until chicken is cooked through, 2 hours.
  • Stir peas and tarragon into barley; season with salt and pepper; and transfer to a platter. Arrange chicken on bed of barley and serve.

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SMOTHERED CHICKEN AND BARLEY | BARBO'S DIET KITCHEN ARCHIVE
Smothered barley with chicken (core) 1 tsp ground cumin 3/4 tsp chili powder 1/2 tsp salt 1/2 tsp ground cinnamon 1/8 tsp garlic powder 1/8 tsp ground red pepper 6 (4-oz) chicken thighs -- skinned 1/2 tsp olive or canola oil Cooking spray 1.5 c chopped onion 1 c chopped red bell pepper 1 TBS low-sodium soy sauce 3.5 c chicken broth (two cans)
From barbo.proboards.com
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Top Asked Questions

What is the best way to cook chicken and barley?
Add barley, broth, wine, onion, and garlic to pot. Season with salt and pepper. Place chicken on top. Cover and cook on low until chicken is cooked through, 2 hours. Stir peas and tarragon into barley; season with salt and pepper; and transfer to a platter. Arrange chicken on bed of barley and serve.
How do you cook pearl barley for Soup?
Return soup to heat; add carrots, celery, onion, pearl barley, bay leaves, chicken bouillon, poultry seasoning, sage, salt, and black pepper. Bring the soup to a boil, reduce heat to low, place cover on the pot, and simmer until the barley is cooked and the vegetables are tender, 60 to 90 minutes.
How good is barley chicken soup?
The barley is a welcome change to the usual rice or noodles used in chicken soup. What makes it a 5 star for me is you can easily make minor modifications to suit your own personal tastes using available ingredients that don't totally change the basic recipe. I did use store bought chicken stock to save time.
What is smothered chicken and how to make it?
Simply put, smothered chicken is a dish made with semi fried Chicken steeped in a delicious gravy. Season the flour and dredge the chicken – I like to season the chicken first with salt and pepper before dredging it. It adds a bit more flavor.

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