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Chicken and Barley Boiled Dinner

I began putting this meal-in-one on my table because it’s a nutritious way to satisfy the big appetites in my family. For a hearty home-style dinner, it’s surprisingly easy to prepare. That’s especially nice when I don’t have a lot of time to spend in the kitchen. —Susan Greeley, Morril, Maine
  • Total Time
    Prep: 30 min. Cook: 1-1/4 hours
  • Makes
    8 servings

Ingredients

  • 2 broiler/fryer chickens (about 3 pounds each), cut up and skin removed
  • 3 tablespoons canola oil
  • 2 quarts chicken broth
  • 1 cup uncooked brown rice
  • 1/2 cup medium pearl barley
  • 1 medium onion, chopped
  • 2 bay leaves
  • 1/2 teaspoon dried basil
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 carrots, cut into 1-inch pieces
  • 2-1/2 cups frozen cut green beans
  • 2 celery ribs, cut into 1-inch pieces

Directions

  • In an Dutch oven, brown chicken in oil. Remove chicken and set aside. Drain. In the same kettle, combine the broth, rice, barley, onion, bay leaves, basil, salt and pepper; bring to a boil. Reduce heat.
  • Return chicken to pan; cover and simmer for 45 minutes or until chicken juices run clear.
  • Stir in the carrots, beans and celery. Cook over medium heat for 30 minutes or until grains are tender. Discard bay leaves.
Nutrition Facts
1 serving: 467 calories, 16g fat (3g saturated fat), 115mg cholesterol, 1424mg sodium, 38g carbohydrate (6g sugars, 6g fiber), 42g protein.

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