- 2 large chorizo sausages approx 13oz. (280)
- 10oz. skinless boneless chicken thighs approx 4
- 2 Tbsp canola oil
- 1 onion diced
- 6 cloves garlic minced
- 2 green peppers corasely chopped
- 3 stalks celery coarsely chopped
- 1 Tbsp ground thyme
- 1/2 tsp freshly cracked pepper
- 1/4 tsp iodized salt
- 1 cup pot barley rinsed and drained
- 2 cups no salt added chicken broth
- 1 – 28 fl. oz. (796 mL) can no salt added tomatoes diced
1.On a separate cutting board, cut the sausages into 1-inch chunks. Cut the chicken thighs into 3-inch chunks. Heat a large skillet over medium heat. When the pot is hot, add oil and sausage and brown, add chicken and continue to brown. Remove from pan.
2.Add onion, garlic, green pepper and celery and sauté for 2 minutes.
3.Add thyme, pepper, salt and the barley, stir until the barley is well coated and the spices smell fragrant.
4.Add tomatoes and chicken broth making sure to scrape the bottom of the pot with a wooden spoon so the little browned bits are incorporated into the dish, this will prevent the oats from sticking while it’s cooking as well. Add the sausage and the chicken back into the pan along with any liquid. Stir to incorporate.
5.Bring to the boil, cover, reduce heat to simmer and cook for 40 minutes, remove lid, stir and cook for an additional 5-10 minutes or until most of the liquid has been cooked off or absorbed and the
barley is tender but not mushy. Remove from heat, cover and let sit for 5 minutes before serving.
6.Store any leftovers in a resealable container in the fridge for up to four days.
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