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One-Pan Chicken, Rice and Barley With Capers, Olives and Arugula

A cast iron pan with chicken thighs, rice, barley, arugula and olives
Prep Time
5 min
Cook Time
50 min
Yields
4 servings

This dinner recipe combines tender chicken thighs, hearty grains, briny capers and olives, and fresh arugula in a single skillet.

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ingredients

2
Tbsp extra-virgin olive oil
tsp kosher salt, divided
4
bone-in, skin-on chicken thighs
1
clove garlic
½
cup green olives such as Castelvetrano, pitted and halved
3
Tbsp capers, drained
½
cup pearl barley
½
cup long-grain white rice
2
cups chicken stock
¼
tsp ground black pepper, plus more to serve
1
lemon, halved, divided
2
cups baby arugula
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directions

Step 1

Preheat oven to 400ºF. In a large high-sided pan (preferably with a lid), heat oil over medium-high heat. Season the skin side of chicken with ½ tsp salt and place in the hot oil skin-side down and sear for 8 to 10 minutes, until chicken releases easily from the pan and skin is golden. Sear on the second side for 2 minutes and then transfer to a plate.

Chicken thighs with golden skin frying in a pan
Step 2

Reduce heat to medium and then stir in garlic and cook for 1 minute, until fragrant. Stir in capers and olives followed by remaining 1 tsp salt, barley, rice, broth and pepper. Squeeze over the juice of half of the lemon. Place chicken skin-side up on top of rice mixture; the chicken should be submerged in the broth with the skin visible.

Step 3

Cover with lid or tight fitting foil and bake for 45 minutes, remove lid or foil and bake for another 5 minutes to lightly crisp up the chicken skin again and finish cooking the grains. Slice the remaining lemon and use to decorate the top of the dish along with arugula and additional black pepper. Serve immediately.

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