For Jake's birthday we tried out this Trinidadian Chicken Stew. I'm a regular watcher of the food network (it kind of drives Jake crazy), but when I saw Giada make this recipe a few weeks ago I wanted to try it. And ever since I showed it to Jake, he wanted to try it too. I'm pretty sure it held up to our expectations.
The only things that I changed in the recipe, was using all chicken breast instead of the chicken thighs. I also used dry thyme and parsley instead of fresh. Probably could taste better with fresh, but every time I seem to buy fresh herbs I can't get over how expensive they are and how quickly they die out on me. So in most recipes, I usually go for dry over fresh.
Besides that I stuck right with the recipe, and it was REALLY good! The chicken had a great sweetness from the dark brown sugar and then the vegetables were cooked just right. Other than we ate it on a hot day outside, which it would have been better if it were a fall/winter day, it was delicious and so easy! I'd definitely give it a try!
Showing posts with label soup. Show all posts
Showing posts with label soup. Show all posts
Tuesday, May 14, 2013
Friday, September 7, 2012
Vegetable Barley Soup (Crockpot Recipe)
This is one of our family favorite recipes. It's so quick, easy, tasty and freezes well. The original recipe is on the stovetop, but I thought I would try adapting it for the crockpot. Because we all know how nice crockpot recipes are, especially for those busy moms with kids back in school, etc. So enjoy this healthy, delectable goodness.
Vegetable Barley Soup (Crockpot Recipe)
7 cups chicken stock* or vegetable broth
1 cup uncooked barley
2 large carrots, chopped
2 stalks celery, chopped
1 can diced tomatoes with juice (14.5 ounce)
1 zucchini, chopped
1 can garbanzo beans, drained (15 ounce)
1 onion, chopped
3 bay leaves
1 teaspoon garlic powder
1 teaspoon white sugar
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon dried parsley
1 teaspoon curry powder
1 teaspoon paprika
1 teaspoon Worcestershire sauce
Add everything to the crockpot and cook on low for 8-9 hours or until vegetables are soft and cooked through. I haven't tried it yet, but you could probably cook this on high for about 4-5 hours.
*This last time around was my first time trying the recipe with my homemade chicken stock and it really turned out good. I'd suggest homemade chicken stock because it doesn't have any additives in it, but if you're looking for all vegetarian you could also do a vegetable stock as well.
Vegetable Barley Soup (Crockpot Recipe)
7 cups chicken stock* or vegetable broth
1 cup uncooked barley
2 large carrots, chopped
2 stalks celery, chopped
1 can diced tomatoes with juice (14.5 ounce)
1 zucchini, chopped
1 can garbanzo beans, drained (15 ounce)
1 onion, chopped
3 bay leaves
1 teaspoon garlic powder
1 teaspoon white sugar
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon dried parsley
1 teaspoon curry powder
1 teaspoon paprika
1 teaspoon Worcestershire sauce
Add everything to the crockpot and cook on low for 8-9 hours or until vegetables are soft and cooked through. I haven't tried it yet, but you could probably cook this on high for about 4-5 hours.
*This last time around was my first time trying the recipe with my homemade chicken stock and it really turned out good. I'd suggest homemade chicken stock because it doesn't have any additives in it, but if you're looking for all vegetarian you could also do a vegetable stock as well.
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