Monday, November 21, 2011

Smothered Chicken & Barley

Smothered Chicken & Barley
If you are looking for a wonderful one-dish comfort food recipe this winter, this is it. 

1 teaspoon ground cumin
¾ teaspoon
chili powder
½ teaspoon ground cinnamon
½ teaspoon dried mint flakes
¼ teaspoon garlic powder
1/8 teaspoon crushed
chili flakes
4 boneless chicken breasts
1 teaspoon olive oil
1 ½ cups chopped onion
1 cup chopped red pepper
1 tablespoon
soy sauce
3 ½ cups low-sodium chicken broth
1 ¼ cups uncooked pearl barley
1 (398 ml) can diced tomatoes
2 green onions, chopped

In a small bowl, combine cumin,
chili powder, cinnamon, mint flakes, garlic powder and crushed chili flakes in a small bowl. Rub the chicken with half the mixture.

Heat oil in a large skillet or pot over medium-high heat. Add chicken and cook for 1 minute on each side or until chicken is browned. Remove chicken; set aside.

Add onion, red pepper and
soy sauce to the skillet; cook over med-high heat for 3 minutes or until vegetables are lightly browned. Add chicken broth, barley, diced tomatoes and remaining spice mixture, stirring well. Add chicken to skillet, nestling into veggie mixture. Bring to a boil; cover, reduce heat and simmer for 40-50 minutes or until chicken is done and barley had reached desired tenderness.
Sprinkle with green onions and serve.

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