Chicken and barley paella

We’ve used pearl barley for a budget-friendly option.

Less than 45 minutes

Serves 4-6

Share with friends

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Ingredients:

  • 3 Tbsp (45ml) olive oil
  • 8 chicken drumsticks
  • Salt and milled pepper
  • 2 each onions, carrots and red peppers, finely diced
  • 3 cloves garlic, chopped
  • 2 cups (500g) pearl barley
  • 4 tsp (20ml) smoked paprika
  • 6 cups (1.5L) chicken stock
  • 1 cup (250ml) frozen peas
  • Parsley, for serving
  • Lemon wedges, for serving

Method:

  1. Preheat oven to 180°C.
  2. Heat half the oil in a large ovenproof dish.
  3. Brown chicken well and season. Remove and set aside.
  4. Heat remaining oil on low-medium heat in the same dish.
  5. Sauté onions, carrots and peppers until soft.
  6. Add garlic and fry for a minute, or until fragrant.
  7. Stir through barley and paprika and heat through.
  8. Add 4 cups (1L) stock and stir to combine. Season.
  9. Simmer on low heat for 10-15 minutes.
  10. Add peas and place drumsticks on top. Add remaining stock and cover with foil.
  11. Bake for 10 minutes.
  12. Uncover and bake for a further 10 minutes, or until stock is reduced.
  13. Serve with parsley and lemon wedges.

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Current Crush

A chocolate celebration

It’s Rocky Road Day on 2 June and we’re celebrating!

Keep in Touch

We love hearing from you, so follow us on socials.

What's NEW

More of the good stuff

Classic sourdough

This artisan-style loaf requires a bit of effort but it’s so worth it! Sourdough uses a wild yeast starter in the place of store-bought yeast, it’s a lot healthier for your gut and gives the bread a nuttier flavour and aroma.