Recipe information
Ingredients for - Chicken Stew with Beans and Barley
6. Red bell pepper, cut into 1-inch squares - 1 medium
8. Skinless, bone-in chicken thighs - 4 (5 ounce)
12. Navy beans, drained - 1 (15 ounce) can
How to cook deliciously - Chicken Stew with Beans and Barley
1. Stage
Soak barley in a bowl of water for 20 minutes. Drain and discard water.
2. Stage
Heat 1 tablespoon chicken broth in a wide soup pot over medium heat. Saute onion in hot broth, stirring frequently, for 3 to 4 minutes. Add mushrooms, carrots, bell pepper, garlic, and drained barley. Cook and stir for 5 minutes.
3. Stage
Place chicken thighs on top of vegetables. Mix 2 cups chicken broth, tomato paste, and lemon juice in a small bowl; pour over chicken and vegetables. Bring to a boil.
4. Stage
Reduce heat to low and cover. Simmer for about 35 minutes.
5. Stage
Add navy beans, rosemary, thyme, salt, and pepper. Cook until chicken and vegetables are tender, about 5 more minutes.
