This flavorful chicken recipe is the perfect combination of cajun flavor and comfort. This is one of those dishes that having leftovers will become rare. But, if there are any, the flavors seem to get better and better every day!
- 1 tsp garlic powder
- 1 tsp salt
- 1 1/2 tsp paprika
- 1/2 tsp pepper
- 1/2 tsp onion powder
- 1/2 tsp cayenne pepper
- 1/2 tsp oregano
- 1/4 tsp red pepper flakes
- 1 tsp apple cider vinegar
- olive oil 1 1/2 tsp
Rest of the dish:
- 2 Tbsp Olive oil
- 4 links of andouille sausage sliced into 1/4″ slices
- 4 bone-in skin on chicken thighs or 6 chicken drumsticks
- 1 medium yellow onion diced
- 1 jalapeno pepper seeded and diced
- 3 celery stalks diced
- 1/4 tsp cayenne pepper
- pinch of red pepper flakes
- salt and pepper to taste
- 2 cups quick-cooking Mochi Barley Japanese pearled barley
- 2 1/4 cup chicken stock or broth
Preheat oven to 350 degrees F. Combine all dry rub ingredients in a medium sized mixing bowl and rub each piece of chicken with it and set aside. Pour some olive oil into your dutch oven ( or sauce pan) and heat over medium heat. Brown the andouille sausage on both sides, then set aside. Add your chicken to the same pan skin side down, and brown each side, it’s important that the skin is nice and crispy.
Set the chicken aside in a dish, and use a paper towel to get some of the darker pan drippings but try to leave as many as you can, as this is pure flavor.
In that same pan add the chopped onion, jalapeno and diced celery. saute until the onions are lightly translucent.
Add cayenne, red pepper flakes and salt and pepper and mix. Then add the barley and chicken stock. Place the chicken and sausage back into the pot. Bring to simmer and cover.
Bake at 350 degrees for 35 minutes ( with the cover on). After that bake time, remove cover and bake for another 10-15 minutes, until liquid is absorbed into the barley.
* If you don’t have a dutch oven. You can transfer the rice mixture into a baking dish and then add the chicken. Cover the dish with foil and then place it into the oven.
NOTE: If you’re not using quick-cooking pearled barley, which takes 15 minutes to cook in boiling water vs 60 you could save some time in the kitchen by soaking your grains a day before. That makes working with traditional pearled barley SO much easier when considering that NOBODY has time to wait 60 minutes in the kitchen anymore.