Chicken and Barley Jambalaya

Chicken and Barley Jambalaya

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

  • Serves: 4
  • Prep Time:
  • Cook Time:
  • 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
  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).

Nutrition Info

  • Per 800 g serving Amount
  • Calories 640
  • Protein 72 g
  • Fat 9 g
  • Saturated Fat 2 g
  • Carbohydrate 58 g
  • Fibre 11 g
  • Sugar 10 g
  • Cholesterol 155 mg
  • Sodium 720 mg
  • Per 800 g serving % Daily Value
  • Potassium 31
  • Calcium 8
  • Iron 25
  • Vitamin A 30
  • Vitamin C 170
  • Vitamin B6 92
  • Vitamin B12 60
  • Folate 10
  • Magnesium 35
  • Zinc 28

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