Creole Chicken, Greens and Barley

• 2 teaspoons olive oil, divided
• 10 ounces boneless skinless chicken thighs, cubed
• 1 large sweet onion, diced
• 12 green bell pepper, chopped
• 12 red pepper, chopped
• 1 celery rib, minced
• 4 garlic cloves, minced
• 1 cup no-salt-added diced tomatoes
• 1 tablespoon salt-free creole seasoning (like Creole Seasoning)
• 14 teaspoon liquid smoke
• 1 cup beer or 1 cup low-sodium tomato juice
• 1 cup low sodium chicken broth
• 2 cups chopped kale
• 23 cup pearl barley

1. Heat half the olive oil in a pot over high heat.
2. Add the chicken cubes and brown on all sides.
3. Remove to a plate.
4. Heat remaining oil in the pot over medium high.
5. Add onions, peppers, celery and garlic and cook, stirring often, for 4-5 minutes, until the vegetables begin to soften.
6. Stir in the tomatoes, Creole seasoning and liquid smoke, then add the beer, chicken stock, kale and barley and bring to a boil.
7. Cover, reduce the heat to low, and simmer for 40 minutes.
8. Stir chicken back into the pot, re-cover and simmer another 15 minutes.

olive oil, chicken, sweet onion, green bell pepper, red pepper, celery, garlic, nosalt, salt, liquid smoke, tomato juice, chicken broth, chopped kale, pearl barley

Taken from www.food.com/recipe/creole-chicken-greens-and-barley-474808 (may not work)