Chicken And Barley Chili Recipes

CHICKEN BARLEY CHILI

Steps:

• In a large saucepan, combine first 7 ingredients (tomatoes through cumin).
• Over high heat bring to a boil; cover and reduce heat to low.
• Simmer for 20 minutes, stirring occasionally.
• Add beans, corn and chicken; increase heat to high until chili comes to a boil.
• Cover and reduce heat to low.
• Simmer for another 5 minutes, or until barley is tender.
• If upon standing the chili becomes too thick, add more chicken broth or water until chili is desired consistency.
• If desired, top each bowl of chili with a little shredded cheddar and a dollop of sour cream.

CHICKEN AND BARLEY CHILI

Steps:

• In a 4-qt saucepan or Dutch oven, cook onion and garlic in oil till onion is tender.
• Add remaining ingredients except chicken.
• Bring to a boil. Reduce heat to low.
• Cover and simmer 40 minutes, stirring occasionally. Add more water or stock if it seems too thick.
• Add cooked chicken; continue simmering 5-10 minutes till chicken is heated through and barley is tender.
• Taste to adjust seasonings - I'm sure I add more chili powder and cumin than this calls for, maybe a touch of oregano.
• Salt is up to you - always easier to add it at the end than start with too much.

BARLEY CHILI

Steps:

• In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in flour. Add the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until barley is tender.

INSTANT POT® CHICKEN AND BARLEY

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil, onions, celery, and bell peppers to the pot; saute until vegetables are soft, about 5 minutes.
• Season chicken breasts with salt and , pepper and add to the pot. Add tomatoes, pearl barley, chicken stock, and thyme. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove chicken onto a cutting board and shred with 2 forks. Return to the pot and stir to combine.

CHICKEN & BARLEY CASSEROLE

Steps:

• Sprinkle chicken with salt, pepper and paprika.
• In a wide frying pan over medium heat, melt 2 tablespoons of the butter. Add the chicken and cook until well browned on both sides. Add a little more butter if needed. Remove the chicken from the pan and set aside.
• In the same pan, melt the remaining butter. Add the mushrooms and cook until soft. Remove mushrooms from pan and set aside.
• Add barley and onion to pan. Cook, stirring, until onion is soft. Add basil and one 14 oz. can chicken broth. Bring to a boil, then cover the pan, reduce heat to low and simmer, stirring occasionally, for 30 minutes.
• Stir in the mushrooms and arrange the chicken pieces over the barley mixture. Pour the other can of chicken broth and sherry over all. Cover and simmer for 20 minutes. Gently mix in artichoke hearts and continue to simmer until barley is tender (about 10 more minutes).
• To serve, skim off any excess fat and sprinkle with parsley.

CHICKEN AND BARLEY BAKE

Steps:

• In a medium saucepan, combine the first 8 ingredients.
• Bring to a boil; lower heat, cover, and simmer 10 minutes.
• Transfer hot barley mixture to an ungreased 2-quart baking dish.
• Place the chicken on top of barley mixture.
• Sprinkle chicken with salt and pepper.
• Bake, covered, in a preheated 350° oven for 30-35 minutes or until barley is tender and chicken is no longer pink.

BABZY'S CHICKEN AND BARLEY CHILI

Steps:

• Cook onion, garlic and bell pepper in olive oil until soft.
• Add remaining ingredients, except chicken, bring to a boil, reduce heat and simmer for 40 minutes.
• Add chicken and continue cooking for 20 more minutes.

DELICIOUS CHICKEN BARLEY CHILI

Steps:

• In a large saucepan, tomatoes, salsa, broth, barley, water, chili powder, cumin, and garlic.
• Bring to a boil; cover and reduce heat to low. Simmer for 30 minutes, stirring occasionally.
• Add beans, corn and chicken; increase heat until chili comes to a boil.
• Cover and reduce heat to low. Simmer for another 5 minutes, or until barley is tender.
• If chili becomes too thick, add more chicken broth or water until chili is desired consistency.
• Top each bowl of chili with a little shredded cheddar and a dollop of sour cream.

CHICKEN WITH BARLEY SOUP

Steps:

• Combine water, chicken thighs, and bay leaves in a large stock pot; bring to a boil, reduce heat to low, place a cover on the pot, and cook at a simmer until the chicken is tender, about 30 minutes.
• Remove chicken to a cutting board to cool. Remove and discard bones, skin, and fat from chicken. Cut remaining meat into bite-sized pieces.
• Cool broth until the fat congeals on the surface. Skim and discard fat.
• Return soup to heat; add carrots, celery, onion, pearl barley, bay leaves, chicken bouillon, poultry seasoning, sage, salt, and black pepper. Bring the soup to a boil, reduce heat to low, place cover on the pot, and simmer until the barley is cooked and the vegetables are tender, 60 to 90 minutes. Stir lemon juice into the soup just before serving.