No chatting, just cutting right to tonight’s dinner…
Chicken Barley Stew
Recipe clipped from magazine, possibly Cooking Light?
makes 8 1-cup servings
32 oz. low-fat, low-sodium chicken broth
1 Tbsp. minced garlic
1 tsp sea salt
1/2 Tbsp. thyme
1/2 Tbsp. basil
1/2 Tbsp. cilantro (I omitted… didn’t have any)
1/4 Tbsp. dill
2 bay leaves
1/2 Tbsp. black pepper
12 oz. boneless/skinless chicken breast, uncooked, cubed (about 3 breasts)
1/2 cup black-eyed peas
1/2 cup quick-cooking barley
1 medium sweet onion, chopped
20 oz. potatoes, peeled and cubed (about 3 medium potatoes)
10 oz. carrots, peeled and cut into 1/2-inch slices (about 3 large carrots)
low-fat sour cream, optional for garnish
-Fill crock-pot with broth, 1 cup of water, garlic, herbs, salt and pepper.
-Add chicken, then layer the potatoes, onion and carrots on top. Liquid should just cover everything. Do not stir.
-Cook on high for an hour, then add the black-eyed peas and barley.
-Cook another 3 hours or so (maybe 4 hours depending on your crockpot). Stir about halfway through.
-If your stew isn’t thickening as much as you’d like, stir in a little cornstarch slurry (cornstarch + cold water).
-Top individual serving with sour cream and serve a whole grain baguette on the side, if desired.
The verdict: <— haven’t done one of these in awhile. This stew was pretty good. It was quite peppery, but I think I may have put in 1 tsp of pepper, thinking it was equivalent to 1/2 Tbsp., oops. I also would have preferred a few more carrots. All in all, this was a very good and comforting dinner on a cold a$$ January night!