Chicken and Barley Stew
Delicious chicken, warm fluffy potatoes, and the citrusy goodness of tomato base flavor all coming together in this home style chicken and barley stew – comfort food at its best. Growing up in South Africa, stews were very much a staple in the home and no matter the ingredients, it always hit the spot. It’s a great way to get rid of left over veggies sitting in the bottom of your fridge, and the barley and chicken bring a great source of protein to the meal. I love this stew as is, or served over rice!
Notes
Serves 4-5. Prep time 40 minutes. Total time 1.5 – 2 hours.
The best thing about a stew is you can choose whichever veggies you like, as long as the base flavor of onion, garlic and celery is there! I like using the chicken on the bone as it gives the stew more flavor, but if you prefer a deboned chicken, feel free to use.
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Chicken and Barley Stew
- Total Time: 1 hour 45 minutes
- Yield: 4-5 1x
Description
Delicious chicken, warm fluffy potato, and the citrusy goodness of tomato base flavor all coming together in this home style chicken and barley stew – comfort food at its best.
Ingredients
- 1/3 cup pearl barley (uncooked – washed and rinsed)
- 4–5 organic chicken thighs/drumsticks, bone on (around 1.7 lb)
- 1 medium size onion, diced
- 2–3 garlic cloves, chopped finely
- 1.5 cup celery, chopped finely
- 1 – 2 carrots, 1/4 inch slices
- 2 medium potatoes, diced into 1 inch cubes
- 1 tin diced tomatoes 14.5 oz can
- 1 tbs tomato paste
- 1/2 fresh lemon, freshly squeezed
- 1 heaped tsp brown sugar
- fresh thyme – I like to use a good 10-15 sprigs
- 1 heaped tsp cumin
- 1 heaped tsp paprika
- 1 stock cube
- large handful chopped flat leaf parsley
- olive oil
- 2–3 bay leaves
- salt and pepper
- Basmati rice (optional)
Instructions
- Start by placing your chicken into a large bowl, and add the paprika, cumin, a good seasoning of salt and pepper, a few sprigs of thyme, and mix well (I use my hands for this). Now place a large pot or saucepan with a deep skillet onto a high heat with a good dash of olive oil. Give the oil a minute or two to get really hot, then place your chicken in skin side down. Sear the chicken for about 7-8 mins, turning for another 3-4 minutes, we want golden crispy coatings. While your chicken on the go, you can chop the onions/garlic/celery. Once you’re happy with the color, remove the chicken from the pot, and set aside in a bowl. Remember, we are not cooking the chicken all the way through here, we just want the outside to crisp, sealing in the flavor.
- Reduce the heat to a low/medium temperature. Add the onions to the pot with the residual olive oil from the chicken, and fry for about 7-8 mins. Once the onions are golden and starting to soften, add your celery and fry for a further 4-5 mins. Now add your chopped garlic and let it simmer for 2-3 mins, including a good seasoning of salt and pepper. I like to prepare my carrot and potato in-between the onion/celery/garlic steps because it saves time, but if you need extra time to chop, turn off the heat until you’re ready for the next step.
- Now for the final assembly before we let this simmer in the background. Bring your heat back to medium/high, and add to the pot your carrots, potatos, tomato paste, tin tomato (don’t throw away the tin). Squeeze in the lemon, throw in the thyme, bay leaves, chopped parsley, and add the sugar.
- Take the empty tomato tin and fill it with boiling water and the stock cube (be careful, the tin gets hot), wait a minute for the stock cube to get soft, swoosh around to get all the remaining juices and add this to your pot! Fill with a further 1/2 cup water and add to the pot. It will be quite liquidly, don’t worry, it will reduce!
- Lastly, add in your barley and bring to the boil, stirring every few minutes. Reduce the heat with the lid half on, and let this simmer for about 40-50 minutes, stirring every 8-10 mins. Add more water during cooking if you feel there’s not enough liquid. If you would like to have this with basmati rice, now is the time to get your rice on following packet instructions.
- After 40-50 minutes, the vegetables and barley should be soft, the chicken will be cooked through and the broth would have become a thicker stew like consistency. Weather you serve this with basmati rice, as is, or with some freshly toasted bread, this chicken and parley stew will be sure to make your tummy full and happy!
Notes
The best thing about a stew is you can choose whichever veggies you like, as long as the base flavor of onion, garlic and celery is there! I like using the chicken on the bone as it gives the stew more flavor, but if you prefer a deboned chicken, feel free to use.
- Prep Time: 40
- Cook Time: 65
- Category: Lunch/Dinner
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