Chicken and Barley Jambalaya

Prep Time: 15 min
Cook Time: 30 min
Serves: 4

Pearl barley takes the place of rice in this savoury jambalaya. It has a slightly nutty flavour on its own, but it picks up other flavours very well. Barley is an interesting addition to one-pot dishes such as this, and is well worth experimenting with in the kitchen.


4 boneless, skinless chicken breasts, cubed
2 tsp (10 mL) canola oil
1 red onion, medium, chopped
1 stalk celery, chopped
1 red pepper, diced
2 cloves garlic, minced
1 tsp (5 mL) cayenne pepper
1/4 tsp (1.25 mL) turmeric
1 cup (250 mL) pearl barley
1 can (796 mL) canned diced tomatoes, drained
3 cups (750 mL) chicken broth, hot


1 In a large skillet over medium heat, brown chicken breasts in oil. Remove chicken and set aside.
2 Add onion, celery, red pepper, garlic, cayenne, and tumeric to skillet and sauté over medium heat until onions are soft. Add barley and sauté for 2-3 minutes. Stir in tomatoes, chicken stock, and chicken.
3 Cover and cook over medium heat until the barley is tender and the liquid has been absorbed (about 25 minutes).