When it comes to cooking, I was always a follow a recipe exactly kind of person. The idea of creating my own recipe never even entered my thoughts. After all, for the longest time, I didn’t even know how to cook. However, recently I have begun to experiment more in the kitchen. My latest spontaneous creation is this paprika chicken with pearl barley. This recipe was such a huge success, that I made it twice within a week because my family wanted to enjoy it again.
If you are wondering how this recipe came to be, it’s kind of one of those random occurrences. I was getting ready to cook dinner one night but wasn’t sure how I wanted to cook the chicken. All our usual ways seemed boring, so I decided to whip something up. Of course, being in the middle of a pantry challenge, my ingredient list was fairly small. It all started with a glance into the spice cupboard and the first thing I spotted was paprika, something I rarely use.
The rest of the recipe followed quickly with all of the other herbs and the brown sugar. However, once I had this herb mixture made, I realized it wouldn’t stick to the chicken. So into the refridgerator I went and that’s when I found the mayo. Why not add that, I thought. Afterward, the mixture seemed a bit too thick, but with a splash of olive oil, it was a perfect consistency. I’ll admit, I wasn’t sure how this would work out, but as soon as it started cooking, the smell told me I had hit the jackpot.
Normally I would pair chicken with rice. However, spotting some pearl barley in the cupboard I decided that would be a unique side since we so rarely eat it. To give the grain more flavor, I cooked it in some turkey stock. And thus paprika chicken with pearl barley was born.
Paprika chicken with pearl barley
- 3-4 chicken thighs
- 2 Tbsp mayo
- 1 Tbsp paprika
- 1 Tbsp garlic powder
- 1 Tbsp brown sugar
- 1 Tbsp dried parsley
- 1 Tbsp crushed dried green onions or onion powder
- 1 tsp coarse salt
- 1/2 tsp black pepper
- 1-2 tsp olive oil
- 1 cup pearl barley
- 2-3 cups water or stock
- In a medium pot, bring the barley and water or stock to a boil. Reduce to a simmer on medium-low heat and cook for about 30 minutes.
- Place chicken in a pan and over medium-low heat cook until nearly done.
- In a small bowl, mix together remaining ingredients.
- Once the chicken is nearly cooked, spread half of the sauce mixture over the top of the chicken. Cook for 2-4 minutes.
- Flip the chicken and apply the remaining sauce. Cooking for 2-3 minutes.
- Give the chicken a final flip and cook for about 2 minutes. This allows the flavors to infuse into the meat.
- Serve with your choice of vegetable.
Give this paprika chicken a try. Toss it into your monthly meal plan and you are sure to love it.
Have you created a recipe recently? If so, what was it?