Chicken Barley Pulao Recipe
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.
- 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
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
- Preheat the Oven: Set your oven to 350 degrees F (175 degrees C) to prepare for baking the pulao.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://tastybella.com/chicken-barley-pulao-recipe/
