Filed Under: Chicken, Dinner, Seafood

Barley & Chicken Jambalaya

This meal is hearty and tastes even better the next day, so be sure to set aside any leftovers for lunch. Nutty-tasting barley is full of fibre and selenium, which makes it a much healthier (and we think better-tasting) alternative to plain white rice.

October 29th, 2013

By Leeanne Wright

Tip: If your family wants more heat, seed and mince a Scotch bonnet or a (slightly more mild) jalapeno pepper.  
Servings
8
Prep Time
20 Minutes
Cook Time
12 minutes in pressure cooker, 3-7 hours in slow cooker
Ingredients
  • 3/4 tsp freshly ground pepper
  • 1 tbsp paprika
  • 2 tsp onion powder
  • 1 tsp dried oregano
  • 1/8 tsp cayenne pepper
  • 1 tbsp olive oil, divided
  • 1 lb boneless skinless chicken thighs
  • 1 cup barley
  • 1 onion, chopped
  • 1
  • 2 stalks celery, chopped
  • 1 tbsp minced garlic
  • 1/2 lb smoked sausage, sliced
  • 1 ½ cups diced canned tomatoes
  • 1-1/2 cups water
  • 2 tbsp fresh thyme leaves
  • 1/2 lb defrosted, peeled shrimp
Directions
  1. SLOW COOKER OPTION: In a small bowl, mix together pepper, paprika, onion powder, oregano and cayenne pepper, and set aside. Heat half of the olive oil in a saucepan over medium-high heat. Season chicken with mixed spices, and then sear in saucepan, turning to brown, about 5 minutes. Transfer chicken to a plate. Add barley to pan and swirl around in juices and oil; transfer to slow cooker and top with chicken.

  2. Add remaining oil to pan and sauté onion, green pepper, celery and garlic. Cook vegetables until softened and lightly browned. Add sautéed vege­tables, sausage, tomatoes and water to slow cooker. Stir in thyme.

  3. Cover opening with foil and then lid; cook on low for 7 hours or on high for 3 hours. Stir in the thawed shrimp, cover and cook until the shrimp is heated through, about 5 minutes.

  4. PRESSURE COOKER OPTION: Prepare as above, browning chicken and vegetables in pressure cooker. Add remaining ingredients, except shrimp. Bring cooker to high pressure; set timer for 6 minutes. Turn off heat and let sit for 2 minutes; quickly release pressure, covering valve with a tea towel and directing steam away from you (see How to Use Your Pressure Cooker). Remove lid, stir and add shrimp. Set lid on cooker for 3 minutes to let shrimp steam-cook.

Nutrients Per Serving

323 calories, 6 g fat, 78 mg calcium, 427 mg sodium, 26 g carbohydrates, 5 g fibre, 21 g protein. Excellent source of niacin and selenium; high source of fibre; good source of iron; source of vitamin C and calcium.

Barley & Chicken Jambalaya
Photography by Michael Graydon

2 responses to “Barley & Chicken Jambalaya”

  1. sabatine says:

    Is there an ingredient missing between the onion and celery as there is a number 1 but nothing next to it?

  2. sabatine says:

    Oh never mind, just figured out it should a green pepper there. Maybe a good time to add it into the website as well? Cheers!

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