Jollof Barley Casserole

Ingredients

• 1  bay leaf 
• 0.3 teaspoon pepper black freshly ground
• 0.8 teaspoon thyme leaves dried
• 2.5 cups less-sodium chicken broth fat-free
• 1 cup bell pepper green finely chopped
• 0.3 teaspoon ground pepper red
• 1.5 cups onion finely chopped
• 1.5 teaspoons paprika 
• 1.5 cups pearl barley uncooked
• 0.8 teaspoon salt 
• 1 pound chicken thighs boneless skinless cut into 2-inch pieces
• 1 pound veal stew meat 
• 1 cup tomatoes finely chopped
• 10 ounce no-salt-added tomato puree canned
• 0.3 teaspoon pepper white

Equipment

• bowl
• frying pan
• oven
• dutch oven

Directions

1. Preheat oven to 35
2. Combine first 4 ingredients in a small bowl.
3. Sprinkle chicken and veal evenly with 1 3/4 teaspoons spice mixture.
4. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray.
5. Add chicken and veal to pan; cook 5 minutes, turning to brown on all sides.
6. Remove chicken mixture from pan; keep warm.
7. Decrease heat to medium.
8. Add onion and bell pepper to pan; cook 5 minutes, stirring frequently.
9. Add remaining spice mixture, thyme, red pepper, and bay leaf to pan; cook 1 minute, stirring occasionally.
10. Add barley; cook 1 minute, stirring constantly.
11. Add broth and remaining ingredients; bring to a boil. Stir in chicken mixture. Cover and simmer 10 minutes, stirring occasionally.
12. Bake at 350 for 1 hour or until barley is tender.
13. Let stand 10 minutes; discard bay leaf.