QUICK CHICKEN AND BARLEY STEW
This is a Cooking Light recipe I haven't gotten around to trying yet. I might thicken it a bit when I prepare it, and probably add some fresh parsley because I always have it on hand.
Provided by kitchenslave03
Categories Stew
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring barley and broth to a boil in a large saucepan. Reduce heat, and simmer 5 minutes.
- While barley cooks, heat oil in a large nonstick skillet over med-high. Add onion, and saute 3 minutes. Add mixed veggies and cook 2 minutes. Add veggie mixture, chicken, salt, pepper and thyme to barley mixture, simmer 5 minutes.
Nutrition Facts : Calories 378.7, Fat 9, SaturatedFat 1.9, Cholesterol 26.2, Sodium 305.4, Carbohydrate 55.1, Fiber 12.1, Sugar 3.8, Protein 23.7
QUICK CHICKEN AND BARLEY STEW
How to make Quick Chicken and Barley Stew
Provided by @MakeItYours
Number Of Ingredients 13
Steps:
- Step 1
- Cook bacon in a large Dutch oven over medium until crisp, about 6 minutes, turning once. Transfer bacon to a plate lined with paper towels, reserving drippings in Dutch oven. Crumble bacon, and set aside.
- Step 2
- Add olive oil to drippings in Dutch oven; increase heat to medium-high. Add yellow onion, carrots, and celery; cook, stirring occasionally, until tender, about 3 to 4 minutes. Stir in garlic, kosher salt, and pepper, and cook until fragrant, about 1 minute.
- Step 3
- Add chicken and broth to Dutch oven. Cook on medium-high until broth begins to boil, about 2 to 3 minutes. Reduce heat to medium-low. Stir in barley, and cook until chicken is cooked through and a thermometer inserted in the thickest portion reads 165°F, about 8 to 10 minutes more. Remove chicken, shred into large pieces, and return to Dutch oven. Add spinach, and stir until wilted, about 1 minute. Stir in parsley; top each serving with crumbled bacon.
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