Poached Chicken and Barley Stew

Poached Chicken and Barley Stew

INGREDIENTS (Serves 6-8)

  • 600-800g chicken thighs, fat trimmed
  • 1 tbsp. butter
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 medium capsicum, chopped and de-seeded
  • 420g crushed tomatoes
  • 3 stalks celery, chopped
  • 3 carrots, diced
  • 1 bunch Asian green vegetable
  • 1 tbsp. chilli powder
  • 1 tbsp. rosemary
  • 2 cups low-sodium chicken broth
  • 2 cups additional water (enough to cover chicken when poaching)
  • 2 cups pearl barley
  • Avocado and/or Greek yogurt to garnish


  1. Heat butter in a large pot over medium-high heat. Add onion and garlic cooking until translucent. Add celery, capsicum, carrots and crushed tinned tomatoes. Stir in spices and cook, stirring for 6-10min or until vegetables tender.
  2. Add stock, pearl barley and chicken thighs and bring to a boil. Reduce heat, partially cover and simmer gently for 30-40min, or until chicken cooked through. Add Asian green vegetables to the broth to simmer the final 5min.
  3. Remove from heat. Serve topped with Greek yogurt and/or avocado if desired.

Adapted from Eating Well.

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