Recipe

Darbars Spicy Chicken Barley And Brown Rice Recipe

Add Step-by-Step Photos	Darbar / All my dishes 6 months, 4 weeks ago I dreamed this up while cleaning out the pantry the other day. It turned out surprisingly well. It's a favorite already. I'll be making this a lot! Prep:10m Cook:60m Servings:6	Darbar
	spicy chicken barley brown rice jalapeno pepper parsley walnuts

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Ingredients

2 boneless, skinless chicken breasts,

½ cup flour,

1 tsp. salt

1 tsp. black pepper

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2-3 tbsp olive oil

1/2 red onion, chopped

1/2 red pepper, chopped

2 jalapeno peppers, diced, ribs and seeds removed (leave them in for more heat)

2/3 cup pearled barley

1/3 cup brown rice

1 14-oz can chicken broth (or homemade)

1-3/4 cups water

1/2 tsp dried thyme

1/2 cup chopped fresh Italian parsley

1/3 cup walnuts, finely chopped

Directions

Slice the chicken breasts two or three times lengthwise and chop each strip into ¼” pieces. Put the chicken pieces in a large ziplock bag along with the flour, salt and pepper. Seal the ziplock with plenty of air in the bag. Shake it up and around until all of the pieces are coated with the breading.

Heat the oil in a large skillet over medium-to-high heat. Take the chicken pieces and place in the hot oil, and brown the chicken, approximately 2-3 minutes per side. Remove from pan and set aside.

Cook onion, jalapeno, and red pepper in oil and chicken residue for a couple of minutes until very fragrant. Add more oil if necessary. Stir well, scraping bits from the bottom of the pan.

After a few minutes, add barley, brown rice and thyme. Cook and stir 3 minutes, stirring constantly, until barley starts to brown.

Add broth and water. Stir well, scraping up any remaining bits from the pan bottom. Bring to a boil. Reduce heat, cover, and simmer 45 minutes, or until rice and barley has absorbed all of the liquid.

Let stand 5 minutes. Stir in parsley and nuts just prior to serving.

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