Chicken Barley risotto style!

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I have been trying to cut down on my carb intake, it’s been proving rather difficult but a chance nosy a colleagu’s lunch box gave me this idea!, She had had lamb with barley the night before and had just the barley the next day for lunch! So I used chicken pieces as opposed to her lamb chop!

 

Ingredients

1&1/2 cups of pearl barley

500g diced chicken thigh

7 cups of stock

1 medium onion finely chopped

2 carrots finely chopped

2 celery sticks finely chopped

4 tbsp tomato purée

1 tin 400g of chopped tomatoes

2 garlic cloves

1 tsp smoked paprika

1 scotch bonnet pepper

Salt and pepper to taste

1 bay leaf

Method

in a heavy based  pan , fry the onions and chilli, until they are translucent add the garlic, then add the chicken,  and brown add the veg and cook for a further few minutes add the barley and stir until it’s all coated! Then add all the other ingredients! Bring to the boil, then turn down  to a simmer! Keep it simmering until the barley is cooked, adding more water if necessary,  approximately 1 hour!

 

 

 

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