Cuban Chicken with Barley - Recipe

There’s something deeply comforting about a pot of chicken slowly bubbling away, filling the kitchen with rich, smoky aromas. This dish brings together the bold warmth of chorizo and spices with the brightness of orange and the malty depth of beer, creating a beautifully balanced, rustic meal that feels both hearty and a little special.

It’s the kind of recipe that rewards patience - where simple ingredients transform into something generous and full of character. The pearl barley soaks up all that flavour as it cooks, becoming soft and nutty, while the chicken turns tender and infused with every layer of spice and citrus.

Perfect for sharing, this is a cosy, one-pot meal made for gathering around the table, spooning up generous bowls, and going back for seconds.

Serves 4

Ingredients:

Chicken marinade:

• 8 free range chicken drumsticks
• 2 free range chicken thighs
• 1 clove garlic, crushed 
• 1 Tbs smoked paprika.
• 2 tsp cumin 1 tsp salt 1 TAB dried oregano   
• 1 chorizo sausage , finely sliced
• 1 brown onion, finely sliced
• 1 medium red chilli, deseeded and angle slice.
• 1 red capsicum, long fine slice.
• 1/2 tin diced tomato.
• 1/2 cup orange juice
• 300ml beer (1 stubby/can)
• 500ml chicken stock
• Sea salt 
• 250g Pearl Barley

• 50g Frozen Peas 

1- Rub the chicken pieces in garlic and the salt/spices. Marinate for 1-2 hours.

2 - Preheat the oven to 180 degrees

3- Add some olive oil to a large pot, set to high heat on the stove; seal the chicken pieces until looking nice and brown. Set aside

4 - Add the chorizo and onion to the chicken pot, turn the heat down to med and cook for around 5 minutes until the onion is well softened

5 - Add the chicken back to the pot, then add capsicum, chili, beer, tomatoes, orange juice, stock and barley.

6 - Bring to the boil, then cover and place in the oven at 180 degrees for 40 minutes.

7 - Add peas, taste and season well with sea salt