Chicken Barley Pulao Recipe

Introduction

Chicken Barley Pulao is a comforting one-pan meal that combines tender chicken thighs with nutty pearl barley and flavorful herbs. This hearty dish is perfect for a cozy dinner and bakes in the oven to develop rich, savory flavors with minimal effort.

Ingredients

• 6 chicken thighs, boneless and skinless
• 2 white onions, finely chopped
• ½ tsp chili flakes (to taste)
• 2 Tbsp tomato paste
• 2 ½ cups chicken stock, low sodium preferred
• 1 ½ cups pearl barley
• ¼ cup fresh thyme, finely chopped
• Olive oil (for searing)
• Salt and black pepper (to taste)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: Heat a little olive oil in a high-sided ovenproof pan over medium-high heat. Season the chicken thighs with salt and black pepper.
3. Step 3: Place the chicken thighs in the pan and sear until golden on one side. Flip and sear the other side. Remove the chicken from the pan and set aside.
4. Step 4: In the same pan, add the chopped onions and chili flakes, cooking until the onions become brown and crispy.
5. Step 5: Stir in the tomato paste and cook for a few seconds, adjusting the heat as needed.
6. Step 6: Pour in the chicken stock, scraping the bottom of the pan to loosen any browned bits. Add the thyme and pearl barley, then stir to combine.
7. Step 7: Return the seared chicken thighs to the pan, nestling them into the barley mixture.
8. Step 8: Cover the pan with a lid and bake in the oven for 40 minutes.
9. Step 9: Remove from the oven, stir gently to fluff the barley, and garnish with fresh thyme or chili flakes if desired. Serve warm and enjoy!

Tips & Variations

• Use boneless, skinless chicken breasts if you prefer leaner meat, but adjust baking time accordingly as breasts cook faster.
• For extra depth, add a splash of white wine when cooking the onions before adding tomato paste.
• Swap fresh thyme with rosemary or a mix of your favorite herbs for a different flavor profile.
• If you like a little heat, increase the chili flakes or add a fresh chopped chili while cooking the onions.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered pan or microwave, adding a splash of chicken stock or water if the dish feels dry.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular rice instead of pearl barley?

You can substitute rice for barley, but cooking times and liquid amounts may vary. Pearl barley gives the dish a chewy texture that complements the chicken well.

Is this dish suitable for meal prep?

Yes, Chicken Barley Pulao keeps well and makes a great make-ahead meal. It reheats nicely and can be portioned into containers for easy lunches or dinners.

Chicken Barley Pulao Recipe

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4.5 from 146 reviews

This Chicken Barley Pulao is a hearty and flavorful one-pot meal combining tender seared chicken thighs with nutty pearl barley, slow-baked in a rich tomato and herb-infused chicken stock. Perfectly seasoned with chili flakes and fresh thyme, this comforting dish offers a delightful balance of textures and aromas, making it ideal for a satisfying family dinner.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Fusion

Ingredients

Scale 1x2x3x

Meat

• 6 boneless, skinless chicken thighs

Vegetables and Herbs

• 2 white onions, finely chopped
• ¼ cup fresh thyme, finely chopped

Pantry

• ½ tsp chili flakes (adjust to taste)
• 2 tbsp tomato paste
• 2 ½ cups low sodium chicken stock
• 1 ½ cups pearl barley
• Olive oil (for searing, about 2 tbsp)
• Salt and black pepper (to taste)

Instructions

1. Preheat the Oven: Set your oven to 350 degrees F (175 degrees C) to prepare for baking the pulao.
2. Sear the Chicken Thighs: In a high-sided ovenproof pan, heat olive oil over medium-high heat. Season the chicken thighs with salt and black pepper. Place them into the hot pan skin-side down and sear until the skin turns golden brown, then flip and sear the other side. Remove the chicken from the pan and set aside.
3. Cook Onions and Add Tomato Paste: In the same pan, add the finely chopped onions and chili flakes. Cook them until the onions become brown and crispy, which enhances the flavor. Stir in the tomato paste and cook for a few seconds, adjusting heat to avoid burning.
4. Add Chicken Stock and Prepare Barley: Pour in the chicken stock, scraping the bottom of the pan to lift all the flavorful crispy bits. Add the fresh thyme and pearl barley, stirring well to combine all ingredients.
5. Combine and Bake: Return the seared chicken thighs to the pan, nestling them into the barley mixture. Cover the pan with a lid to retain moisture and bake in the preheated oven for 40 minutes until the barley is tender and the chicken is cooked through.
6. Final Touches: Remove the pan from the oven, give the pulao a gentle stir to fluff it up a bit. Garnish with additional fresh thyme or chili flakes if desired, and serve hot.

Notes

• Using low sodium chicken stock helps control the saltiness of the dish.
• You can substitute pearl barley with other whole grains like farro or brown rice if preferred.
• Chili flakes are optional and can be adjusted to your preferred spice level.
• Ensure your pan is ovenproof before baking to avoid damage.
• For extra flavor, marinate the chicken thighs with a bit of salt and pepper 30 minutes before cooking.

Keywords: Chicken Barley Pulao, one-pot meal, baked chicken recipes, hearty dinner, pearl barley recipes, oven-baked pulao