Chicken thighs and barley are two of my favorite foods. Pairing them together in this take on the usual Fried Rice just works! If you haven’t tried barley, you should get on it. It is literally like doughy clouds of goodness– but super good for your metabolism because it packs so much soluble fiber. Much better than usual Fried Rice takeout but hitting the same flavor notes. Chicken thighs will always have my heart– they are much juicer (and more forgiving if you cook them too long) than chicken thighs AND the crispy skin is a bonus.
Chicken Thighs & Barley Fried Rice
- 4 bone-in, skin-on chicken thighs
- 1 .5-oz pack of dried shiitake mushrooms
- 1 cup uncooked barley
- 1 tsp olive oil
- 1 cup frozen shelled edamame
- 1/2 cup frozen peas and carrots
- 1 inch ginger, grated
- 3 cloves garlic grated
- 3 green onions, finely chopped
- 3 tbsp liquid or coconut aminos
- 1 tbsp fish sauce
- 2 tsp sesame oil
Bring a kettle of water to a boil. Place dried mushrooms in a dish and pour 1 1/4 cups of boiling water over them. Allow them to soak for 20 minutes until they are soft. Remove mushrooms from broth. Reserve broth.
Preheat over to 375F. Place thighs in a baking dish skin side up. Pat dry with paper towel and season with salt and pepper. Bake for 40 minutes until meat is cooked through.
In a rice cooker, add 1 cup of uncooked barley, 1 cup of the reserved mushroom broth (avoiding the debris at the bottom of the dish), and 2 cups of water. Allow barley to cook.
In a skillet, heat 1 tsp of olive oil and add edamame. Cook for 4-5 minutes before adding peas and carrots. Cook for 3 minutes before grating in ginger and garlic. Add green onions. Add cooked barley and toss to combine ingredients. Add liquid aminos, fish sauce, and sesame oil and mix thoroughly.
Serve with chicken on top of barley fried rice. Top with sriracha, if desired.