Stuffed Chicken with Spinach and Barley Recipe

Directions

Melt water in a saucepan over medium heat. Cook, stirring occasionally, until thickened; about 5 minutes.

Pour about 1/4 cup olive oil into a small saucepan. Cook, stirring occasionally, until thickened. Remove from heat.

While oil is heating, combine lemon juice, onion, garlic, parsley, basil, oregano, salt, parsley, basil, oregano, salt and olive oil. Pour over chicken, tossing to coat. Cook, stirring occasionally, until chicken is evenly brown. Remove from drippings and cool to room temperature.

While oil is heating, place chicken in a large nonstick skillet over medium heat. Cook, turning once, until lightly browned, about 10 minutes; remove from skillet and pat dry.

Heat remaining olive oil in a large saucepan over medium heat.

Add chicken and vegetable mixture, stirring; bring to a boil. Cover and simmer, stirring until absorbed, about 5 minutes. Reduce heat to low, and simmer for 10 minutes.

Add remaining olive oil and soy sauce to chicken mixture and stir until no longer pink. Reduce heat to medium low, and simmer for 5 minutes. Add chicken broth and sugar. Bring to a boil, and cook, stirring occasionally, until mixture reaches desired consistency, about 15 minutes.

Remove chicken from mixture and shred with a fork; reserve diced chicken meat.

Meanwhile, bring chicken broth and soy sauce to a boil.

While chicken liquid is simmering, mash potatoes with a potato masher or spoon. Stir into broth mixture, stirring constantly. When cabbage is wilted, add potatoes, stirring every 5 minutes. Let simmer for 5 minutes, then add chicken. Cover, reduce heat, and simmer for 25 minutes.

Add pasta and potatoes to chicken mixture.

Reduce heat to low and simmer for 20 minutes. Add pasta and potatoes as some of the more delicate vegetables such as parsley or basil. Cover, reduce heat, and simmer for 6 minutes.