Ingredients (serves 4-6 portions)

- 1 tablespoon vegetable oil
- 1 1/2 teaspoons paprika
- 1/2 teaspoon black pepper
- 3/4 teaspoon thyme
- 1 pound boneless, skinless, chicken thighs, cut into 2-inch pieces
- 1 small onion, chopped
- 1 green pepper, chopped
- 4 celery sticks, chopped
- 1 bay leaf
- 1/2 teaspoon red pepper flakes
- 1 1/2 cups pearl barley
- 3 cups low-sodium chicken broth
- 1 chopped tomato
- 1 1/4 cup tomato puree

Preparation

1. Preheat oven to 350 degrees.

2. Heat oil in a soup pot. Toss chicken pieces with spices in medium bowl.

3. Add chicken to pot and cook over medium-high heat, stirring often, for about 5 minutes. Remove chicken and place on a plate.

4. Add peppers, onions, and celery. Cook over medium heat for about 5 minutes, until soft.

5. Add bay leaf, red pepper, and barley, cook, stirring constantly for one minute.

6. Add broth, tomatoes, and puree. Bring to a boil and add chicken. Cover and reduce heat, simmer for 10 minutes.

7. Bake, covered with foil or a lid, at 350 degrees for 45 minutes or until barley is tender. Let stand 10 minutes. Discard bay leaf and enjoy!