Provided by Melissa Clark
Categories dinner, one pot, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cut chicken into 1-inch chunks; season with salt and pepper.
- Heat 1 tablespoon oil in a medium pot over medium-high heat. Add chicken and cook, stirring occasionally, until light golden and almost cooked through, about 4 minutes. Stir in cashews and cook 1 minute more. Transfer mixture to a plate.
- Add remaining tablespoon oil to pot. Stir in onions and jalapeño and a pinch of salt. Cook, stirring, until onions are slightly softened, 2 to 3 minutes. Stir in barley and 1/2 teaspoon salt; cook 1 minute more. Add enough water to coconut milk to yield 2 cups liquid and add to pot. Bring liquid to a simmer, then cook, covered, over low heat until the barley is almost tender, about 40 minutes.
- Stir in corn. If mixture looks dry, stir in 1 1/4 cups more water; cover and cook until barley and corn are tender, 10 to 15 minutes more.
- Return chicken mixture to pot and stir well. Fold in herbs and more salt to taste.
Nutrition Facts : @context http, Calories 867, UnsaturatedFat 15 grams, Carbohydrate 100 grams, Fat 41 grams, Fiber 18 grams, Protein 33 grams, SaturatedFat 23 grams, Sodium 466 milligrams, Sugar 6 grams, TransFat 0 grams
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