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Categories:
olive oil barley chicken yellow onion sweet corn ground pork chorizo heavy cream cheese bread crumbs salt
Viewed: 42 - Published at: 9 years agoIngredients
- 2 Tablespoons Olive Oil, Divided
- 1 cup Pearl Barley
- 3 cups Chicken Stock
- 1/2 whole Yellow Onion, Diced
- 1 cup Sweet Corn Kernels (cut From 1 Large Ear)
- 1/2 pounds Ground Pork Chorizo
- 4 cups Kale, Torn Into Bite-sized Pieces
- 1/4 cups Heavy Cream
- 1- 1/2 cup Shredded Cheddar Jack Cheese, Divided
- 1/2 cups Panko Bread Crumbs
- Salt And Pepper, to taste
Method
- In a medium saucepan over medium heat, toast the barley in 1 tablespoon olive oil for 2 minutes until it is fragrant and nutty.
- Add the chicken stock, bring to a boil, reduce heat to a simmer, cover and cook 45 minutes or until most of the liquid is absorbed.
- In a large cast iron (or other oven safe) skillet over medium heat, saute the onion and corn kernels in the remaining 1 tablespoon olive oil until onions are slightly softened.
- Season with salt and pepper.
- Shove the onion and corn to the side of the pan, and add the chorizo into the pan.
- Cook the chorizo, breaking it apart as it cooks.
- When it is almost browned and cooked through, mix it with the corn and onions then shove the entire mixture to the side.
- Create as much open surface on the base of the skillet as possible.
- Add the kale, pressing down and turning over until it is wilted.
- Season with salt and pepper, then mix it in with the chorizo, corn and onion.
- Remove from heat.
- Preheat your broiler to high.
- Add the cream and 1 cup of cheese into the corn mixture.
- Add the cooked barley and mix well.
- Spread the entire mixture into an even layer, and top with the panko and remaining cheese.
- Place skillet 6 inches under the broiler for 3 minutes until the top is melted and brown.
