Recipe
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.
Ingredients
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
Instructions
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).