Creole Chicken, Greens and Barley

A spicy, savoury twist on healthy ingredients! Chicken thighs are rich in iron and have a better flavour when cooked in stews and sauces.

• Ready In: 1 hr 45 mins
• Serves: 4
• Yields: 4 dishes

Ingredients

• 2  teaspoons olive oil, divided
• 10  ounces boneless skinless chicken thighs, cubed
• 1  large sweet onion, diced
• 1⁄2 green bell pepper, chopped
• 1⁄2  red pepper, chopped
• 1  celery rib, minced
• 4  garlic cloves, minced
• 1  cup no-salt-added diced tomatoes
• 1  tablespoon  salt-free  creole seasoning (like Creole Seasoning)
• 1⁄4 teaspoon liquid smoke
• 1  cup beer or 1  cup low-sodium tomato juice
• 1  cup low sodium chicken broth
• 2  cups  chopped kale
• 2⁄3 cup pearl barley

Directions

1. Heat half the olive oil in a pot over high heat. Add the chicken cubes and brown on all sides. Remove to a plate.
2. Heat remaining oil in the pot over medium high.
3. Add onions, peppers, celery and garlic and cook, stirring often, for 4-5 minutes, until the vegetables begin to soften.
4. Stir in the tomatoes, Creole seasoning and liquid smoke, then add the beer, chicken stock, kale and barley and bring to a boil.
5. Cover, reduce the heat to low, and simmer for 40 minutes.
6. Stir chicken back into the pot, re-cover and simmer another 15 minutes.