Chicken and Barley Jambalaya

30 reviews
2.5 30

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.

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

1 Reviews

  1. Katie J

    I made this for my kids last Sunday. I made some changes to this recipe when I made. I used ghee instead of canola oil which my in-law bought me on her last visit. That was an organic ghee named as prasad ayurvedic organic ghee ( ) of Holytaste at Toronto. Used this because it was organic and ayurvedic. So that good for my kid's health. They loved the taste and the way it smelled. What I felt was it would be better for the kids to have than elders. As too much of ghee could lead to cholesterol for the elders.

    11 months ago

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