Cheap Delicious Chicken Recipe

Cheap Delicious Chicken Recipe

cheap delicious Chicken recipe with thighs and barley

Are you looking for a cheap delicious chicken recipe? One that is full of flavor and includes a great side dish. You need to try Mustard Balsamic Marinaded chicken thighs with a side of Barley Pilaf. 

I know you are thinking to your self. Chicken thighs are gross.  I hear you.  I am not of fan of the skin, fat globules and the dark meat. But my hubby loves the dark side of chicken so I succumbed to cooking them for him.  I had a tiny bit of honey mustard in the refrigerator so I added some balsamic vinegar right into the bottle of mustard. Put the lid on tightly and shook the mixture until it was smooth. It was just enough to coat 4 chicken thighs in a large freezer bag. I marinated the chicken overnight to ensure full flavor when I cooked them.

Barley Pilaf is one my all time favorite way to enjoy pilaf style side dish.  Barley can be bought for $.89 a pound. That’s 2 cups.  You only need 1 cup to make my recipe. Is there anything that you can buy for $.45 cents. I doubt it. 

Barley is chewy and nutty and full of fiber.  It is similar to brown rice but… in this recipe so much better.  I make mine in a pressure cooker but it can be made in a rice cooker.

If you are trying to save a little money buy the chicken thighs for $1.99 a pound and then make the pilaf. You will be able to feed a family of 4 for less than  what you would spend for ONE value meal at any fast food restaurant.

If you are not a fan of barley try my recipe that Taste of Home Magazine published in their Cheap Sunday Dinner Spread a few years ago. It is a whipped potato trio. A fabulous way to enjoy cheap delicious chicken recipe.

cheap delicious Chicken recipe

 

LeAnn
Serves 4
Cheap chicken marinade makes thighs delicious. Pair with a pressure cooked barley pilaf.
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Prep Time
12 hr
Cook Time
30 min
Total Time
12 hr 30 min
Prep Time
12 hr
Cook Time
30 min
Total Time
12 hr 30 min
225 calories
4 g
153 g
10 g
28 g
3 g
145 g
279 g
3 g
0 g
6 g
Nutrition Facts
Serving Size
145g
Servings
4
Amount Per Serving
Calories 225
Calories from Fat 90
% Daily Value *
Total Fat 10g
15%
Saturated Fat 3g
13%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 153mg
51%
Sodium 279mg
12%
Total Carbohydrates 4g
1%
Dietary Fiber 1g
2%
Sugars 3g
Protein 28g
Vitamin A
1%
Vitamin C
0%
Calcium
2%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 lb chicken thighs
  2. 1/4 cup prepared mustard
  3. 1/4 cup balsamic vinegar
Instructions
  1. Remove skin and cut off the fat globules. Place the mustard and vinegar in a small mixing bowl or jar. Place chicken and marinade in a large storage bag. Store in the refrigerate overnight.
  2. Heat saute' pan until hot. Add drained chicken pieces and sear the chicken on both sides until brown. Cook thoroughly until inside temperature reaches 165 degrees on a thermometer.
beta
calories
225
fat
10g
protein
28g
carbs
4g
more
Pantry Friendly Cooking http://pantryfriendlycooking.com/

 

Easy Pressure Cooked Barley Pilaf
Serves 8
Chewy delicious barley pilaf
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Print
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
136 calories
25 g
3 g
2 g
5 g
0 g
148 g
150 g
3 g
0 g
1 g
Nutrition Facts
Serving Size
148g
Servings
8
Amount Per Serving
Calories 136
Calories from Fat 18
% Daily Value *
Total Fat 2g
3%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 3mg
1%
Sodium 150mg
6%
Total Carbohydrates 25g
8%
Dietary Fiber 5g
19%
Sugars 3g
Protein 5g
Vitamin A
52%
Vitamin C
3%
Calcium
2%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 tsp olive oil
  2. 1/2 onion, diced
  3. 2 celery sticks, cut into bite sized chunks
  4. 2 carrots, peeled and diced into bite sized chunks
  5. 3 cups chicken stock
  6. 1 cup raw barley
  7. 1/2 tsp black pepper
Instructions
  1. Drizzle a little olive oil in the bottom of the pressure cooker. Heat on high. Add vegetables, chicken stock, barley and pepper. Cook on high heat until the mixture boils. Place lid onto cooker. Once pressure reaches full pressure. Turn heat down to medium and cook for 20 minutes. Remove from heat and release pressure naturally.
Notes
  1. Serve with Mustard Balsamic Chicken.
beta
calories
136
fat
2g
protein
5g
carbs
25g
more
Pantry Friendly Cooking http://pantryfriendlycooking.com/

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Author:LeAnn

LeAnn teaches cooking classes throughout the Salt Lake City area. Recently featured in Taste of Home Magazine, runner up in the Cache Valley Cheese Signature dish contest and Winner of Better Recipes Best Blogger Potluck Recipe. Created customed recipes for Hi Grade Meats to use in their promotions, She has been a frequent guest on Good Things Utah, featured chef on Studio 5, the CW 30 and at the Salt Lake Tribune Home and Garden Show. She recently auditioned for the Fox 13 show Master Chef. She hopes her passion and love of cooking will inspire you to cook from your pantry and create your own cuisine traditions. Her cookbook "Pantry Friendly Mexican Cooking is available at Amazon.com. She is currently working on a 2nd book titled Pantry-Friendly Anti-Aging Cooking and a video series called Cook Away Hunger.

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