Best Chicken And Barley Boiled Dinner Recipes

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

Ingredients

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.

CHICKEN AND BARLEY BOILED DINNER

Chicken And Barley Boiled Dinner image

Number Of Ingredients 13

Ingredients

2 broiler-fryer chicken (about 3 pounds each), cut up and skin removed
3 tablespoons vegetable 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
2 teaspoons salt
1/4 teaspoon pepper
8 carrots, cut into 1-inch pieces
2-1/2 cups frozen cut green beans
2 ribs celery, cut into 1-inch pieces

Steps:

In an 8-qt. kettle or 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. Stir in the carrots, beans and celery. Cook over medium heat for 30 minutes or until the chicken and grains are tender. Remove bay leaves before serving.© Copyright Reiman Publications, 1993-1997

Nutrition Facts : Nutritional Facts Serves