Smothered Barley With Chicken Recipes

Steps:

• Combine first 7 ingredients in small bowl, rub chicken with half of spice mixture.
• Heat oil in large nonstick skillet coated with cooking spray over med-high heat. Add chicken, cook 1 min on each side or until browned. Remove from pan.
• Recoat skillet with spray, add chopped onion, bell pepper, and soy sauce. Cook over med-high heat 3 minutes until vegetables are lightly browned.
• Add broth, barley, tomatoes, and remaining spice mixture. Stir well.
• Add chicken to skillet, nestling thighs into vegetable mixture.
• Bring to boil, cover, reduce heat, and simmer 55 minutes or until chicken is done.
• Let stand 15 minutes.
• Sprinkle with green onions.

Steps:

• Combine first 6 ingredients in a small bowl.
• Rub chicken with 1/2 of the spices, saving rest.
• Heat oil, cook chicken one minute on each side, or until browned.
• Remove chicken from pan.
• Re-coat skillet with cooking spray.
• Add onion, bell pepper and soy sauce.
• Cook over medium heat 3 minutes or until veggies are browned.
• Add broth, barley, tomatoes and remaining spice mixture.
• Add chicken.
• Stir gently.
• Bring to boil, cover, reduce heat.
• Simmer 55 minutes or until chicken is done.

Steps:

• Heat the oven to 350 degrees F. Combine the flour, onion powder, paprika and cayenne pepper in a shallow dish. Season with salt and black pepper and stir to combine.
• Heat the oil in a large ovenproof skillet over medium-high heat until shimmering. Pat the chicken dry and place in the flour-spice mixture, turning to dust on both sides. Shake off the excess. Add the coated chicken to the hot oil and sear until brown, 1 to 2 minutes per side. Remove to a plate.
• Add the onions to the oil remaining in the skillet and reduce the heat to medium. Season the onions with salt and black pepper. Cook, stirring occasionally, until the onions are golden brown, 5 to 7 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds.
• Tip the remaining flour mixture into the onions and stir to coat and combine. Stir in the warmed chicken stock and increase the heat to medium high. Bring to a boil. Reduce the heat until the mixture simmers. Add the reserved chicken with any accumulated juices, nestling it into the onions, and the thyme and bay leaf. Transfer the skillet to the oven and cook until the juices of the chicken run clear when pierced with a knife and the temperature reads 165 degrees F when measured with an instant-read thermometer, about 30 minutes. Taste and adjust the seasoning with salt and black pepper. Discard the thyme sprigs and bay leaf. Serve the chicken immediately.

Steps:

• Clean chicken breasts and dry well. In a shallow baking dish, combine the flour, cayenne pepper, paprika, salt, and pepper. Dredge chicken breasts in flour mixture to coat. Shake off excess. In a large skillet heat 1/4-inch vegetable oil over medium heat. Add chicken and brown well, about 2 minutes on each side. Remove from pan and set aside. Pour excess oil from pan, leaving a thin layer. Add onions and garlic, saute, stirring occasionally, until translucent, about 3 to 5 minutes. In a bowl combine sour cream, chicken stock and green onions and mix well. Transfer chicken back to skillet, pour sour cream mixture over it. Bring to a simmer and cook, covered, until done, about 10 minutes.;

Steps:

• Heat the oil in a shallow Dutch oven or casserole with a lid over high heat.
• Season the chicken generously with salt and pepper and add to the hot oil, skin side down. Sear, flipping once, until browned on both sides and the fat renders, about 5 minutes.
• Push the chicken to one side of the pan, add the thyme and onions to the other side, and reduce the heat to medium-low.
• Cook, stirring, until the onions get some color, about 4 minutes. Add the garlic, chile, ½ teaspoon salt, and ½ teaspoon pepper. Cook, stirring, for 1 minute, then add the coconut milk and ¼ cup water. Bring to a boil, stirring.
• Arrange the chicken in a single layer skin side up and surround with the onion mixture. The skin should be just above the liquid line. Cover and simmer until the chicken is cooked through, about 20 minutes.
• Uncover and stir in the lime juice. Simmer uncovered until the sauce thickens, about 5 minutes. Stir in the curry powder and lime zest.
• Serve immediately with lime wedges.
• DO AHEAD: The cooked chicken can be refrigerated for up to 3 days.

Steps:

• Coat a large skillet with nonstick spray and warm over med-high heat.
• Add the onion and cook, stirring, for 5 minutes, or til softened.
• Add the chicken to the skillet and cook 3-4 minutes on each side or til browned.
• Meanwhile in a blender combine the reserved tomato juice, salt, paprika, pepper, peanut butter, cilantro, garlic, and red-pepper flakes.
• Blend til smooth.
• Pour over the chicken and add the tomatoes.
• Bring to a boil over high heat.
• Reduced heat to low, cover, and simmer for 25 minutes. Serve over rice or barley.

Steps:

• Melt the butter in a large skillet over medium-high heat. Season chicken pieces with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge in 3/4 cup flour, place in the skillet, and brown on all sides. Set chicken aside, and drain skillet, reserving about 1 tablespoon butter.
• Reduce skillet heat to medium-low, and stir in onions, celery, garlic, and carrots. Cook 5 minutes, until tender. Stir in the flour, and cook 5 minutes more. Pour in the chicken broth, season with cayenne pepper, and remaining salt and pepper. Bring to a boil, and reduce heat to low.
• Return chicken to the skillet, cover, and continue cooking 30 minutes, until chicken juices run clear and gravy has thickened.

Steps:

• In a large saucepan, sauté onion and carrots in olive oil over medium heat for about 5-10 minutes until onion begins to soften.
• Add garlic, cinnamon, cumin, and barley; stir to coat.
• Add chicken broth, sherry, and bay leaf. Bring to a boil, cover pan, and reduce heat to simmer for about 40-45 minutes, stirring occasionally, until liquid is absorbed.
• When barley is nearly done, heat butter in skillet. Add chicken, cherry tomatoes, apples, pecans, raisins, lemon zest, lemon juice, salt and pepper. Sauté 5 minutes until heated through.
• Mix with barley.
• Serve with lemon wedges.