Serves: 6
Total Calories: 2,222
In an 8-qt. kettle or Dutch oven, brown chicken in oil. Remove chicken and set aside. Drain. In the same kettle, combine the broth, rice, barley, onion, bay leaves, basil, salt and pepper bring to a boil. Reduce heat. Return chicken to pan cover and simmer for 45 minutes. Stir in the carrots, beans and celery. Cook over medium heat for 30 minutes or until the chicken and grains are tender. Remove bay leaves before serving.
© Copyright Reiman Publications, 1993-1997
This Chicken And Barley Boiled Dinner recipe is from the Taste of Home Family Favorites Cookbook. Download this Cookbook today.
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