Coconut Barley Pilaf With Corn, Chicken and Cashews
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1large boneless, skinless chicken breast (about 10 ounces), rinsed and patted dry
- ½teaspoon salt, plus more to taste
- Freshly ground black pepper
- 2tablespoons extra virgin olive oil
- ½cup salted roasted cashews, roughly chopped
- ½medium onion, diced small (about 1 cup)
- 1jalapeño pepper, diced
- 2cups pearled barley
- 1can (15-ounce) coconut milk
- 2ears corn, kernels sliced off the cob (about 1½ cups)
- 2tablespoons chopped fresh mint, cilantro or parsley
Nutritional analysis per serving (4 servings)
867 calories; 41 grams fat; 23 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 100 grams carbohydrates; 18 grams dietary fiber; 6 grams sugars; 33 grams protein; 466 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut chicken into 1-inch chunks; season with salt and pepper.
- Step 2
Heat 1 tablespoon oil in a medium pot over medium-high heat. Add chicken and cook, stirring occasionally, until light golden and almost cooked through, about 4 minutes. Stir in cashews and cook 1 minute more. Transfer mixture to a plate.
- Step 3
Add remaining tablespoon oil to pot. Stir in onions and jalapeño and a pinch of salt. Cook, stirring, until onions are slightly softened, 2 to 3 minutes. Stir in barley and ½ teaspoon salt; cook 1 minute more. Add enough water to coconut milk to yield 2 cups liquid and add to pot. Bring liquid to a simmer, then cook, covered, over low heat until the barley is almost tender, about 40 minutes.
- Step 4
Stir in corn. If mixture looks dry, stir in 1¼ cups more water; cover and cook until barley and corn are tender, 10 to 15 minutes more.
- Step 5
Return chicken mixture to pot and stir well. Fold in herbs and more salt to taste.
Private Notes
Comments
I'm guessing the reason this recipe has a three-star rating is because 2 cups of barley in 2 cups of coconut milk is WAY too much grain for the liquid. Had to keep topping up liquid to prevent scorching on the bottom. Also one chicken breast for the quantity of barley you end up with is not enough. Flavors are wonderful, just adjust the amount of dry barley you put in-- probably by half.
I really enjoyed this! Added frozen peas and carrots because it was what I had on hand and it still turned out great. Did have to add about another cup of water about halfway through cooking the barley, but no big deal. I agree that you might want to add more chicken or cut down the barley. I'd say it's probably closer to six servings.
I halved the barley and doubled the chicken, per everyone’s recommendation. It was serviceable but not great. Would not make again.
Everything about the amount of ingredients in this recipe for 4 servings seems correct EXCEPT the amount of barley. One cup of dry barley requires about 3 cups of liquid and results in about 3 ½ cups of cooked barley. For the amount of liquid in the recipe, ⅔ cup of dry barley would be about right. Maybe the recipe writer was thinking of 2 cups cooked barley, or about ½ cup cooked barley per person, which is what you should get from cooking up ⅔ cup of dry barley.
I agree - Way too much barley for the liquid. Have added 1&1/2x ups more water and still :10 minutes needed for the corn step so may have to add even more water! Chicken isn’t enough for this amount of barley.
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