Mushroom barley pilaf + paprika-braised chicken + dilled white beans + sweet pepper slaw + sour cream + dill
ORDER OF OPERATIONS
- Cook the chicken
- Make the pilaf
- Make the slaw
- Heat the beans
- Assemble the bowls
- 1 lb [455 g] boneless, skinless chicken thighs
- 2 Tbsp canola or vegetable oil
- 2 Tbsp butter
- 1 onion, thinly sliced
- 2 Tbsp mild Hungarian paprika
- 1 tsp hot paprika, or 1⁄2 tsp cayenne pepper
- 1 cup [240 ml] chicken, vegetable, or mushroom broth
Mushroom barley pilaf
- 8 oz [230 g] button or cremini mushrooms
- 2 Tbsp butter
- 1 small onion, finely chopped
- 1⁄2 tsp fine sea salt
- 1 cup [180 g] pearled barley, rinsed
- 3 cups [720 ml] chicken, vegetable, or mushroom broth
Sweet pepper slaw
- 3 bell peppers (a mix of red, orange and yellow is nice)
- 3 Tbsp canola or olive oil
- 1 Tbsp white wine vinegar
- 1⁄2 tsp salt
- 1⁄2 tsp freshly ground black pepper dilled white beans
- One 141⁄2-oz [415-g] can white beans, rinsed and drained, or 13⁄4 cups [420 g] drained homecooked white beans
- 1⁄2 cup [20 g] chopped fresh dill
- Freshly ground black pepper
- 1⁄2 cup [120 ml] sour cream
- Chopped fresh dill for garnish
FOR THE CHICKEN: Preheat the oven to 375°F [190°C]. Pat the chicken dry. In a large frying pan or sauté pan with a tight-fitting lid, warm the oil over medium-high heat. Add the chicken and cook, undisturbed, until it starts to brown on the underside, 3 to 4 minutes. Turn the pieces over and brown on the second side, 3 to 4 minutes longer. Transfer the chicken to a plate. Add the butter to the same pan and melt over medium-high heat. Add the onion and cook, stirring, until soft, about
3 minutes. Add the mild and hot paprika and cook, stirring, to coat the onion. Pour in the broth and bring to a boil.
Return the chicken to the pan, cover, and transfer to the oven. Bake the chicken until it is very tender, about 30 minutes. Remove from the oven, uncover, and use a wooden spoon to separate the chicken into shreds (that’s how tender it should be). Place the pan on the stove top over medium heat and cook, uncovered, until the sauce is reduced by one-third, about 20 minutes.
FOR THE PILAF: Begin the pilaf while the chicken is in the oven. Trim off the stem ends from the mushrooms, then cut off the stems. Finely chop the stems and thinly slice the caps. In a large saucepan over medium-high heat, melt the butter. Add the onion and salt and cook, stirring frequently, until the onion is soft, about 3 minutes. Increase the heat to high, add the mushroom stems and caps, and cook, stirring frequently, until the mushrooms release their liquid, about 5 minutes.
Add the barley and stir to mix everything well. Pour in the broth and stir again to mix. Bring to a boil, then lower the heat to maintain a steady simmer, cover partially, and cook, stirring every few minutes, until the liquid is absorbed and the barley is tender, about 30 minutes. If the liquid is absorbed before the barley is tender, add up to 1 cup [240 ml] water, 1⁄4 cup [60 ml] at a time.
FOR THE SLAW: Seed and thinly slice the peppers. In a medium bowl, whisk together the oil, vinegar, salt, and pepper. Add the peppers and toss to combine.
FOR THE BEANS: In a medium saucepan over medium heat, warm the beans until hot (or put them in a microwave-safe bowl and heat them in the microwave). Add the dill, season with pepper, and toss to mix well.
TO ASSEMBLE: Divide the pilaf among four bowls. Arrange the chicken, beans, and slaw in three separate and equal sections on top of the pilaf. Dollop the sour cream on the chicken and sprinkle everything with the dill.
NOTE: Want to gild the comfort lily? Try this with Mashed Potatoes instead of barley pilaf.
This recipe is from Bowls!: Recipes and Inspirations for Healthful One-Dish Meals by Molly Watson, published by Chronicle Books (£13.99)