| |
|
Ingredients:
1 cup chopped onion
1 garlic clove, minced
1 tbsp vegetable oil
3 cup water
1/2 cup medium quaker barley*
16 oz canned tomatoes, chopped - undraine, d
16 oz no-salt-added tomato sauce
14 1/2 oz reduced sodium chicken broth - (abo, ut 1-3/4 cups)
11 oz canned whole kernal corn - drained
4 oz canned chopped green chiles - drain, ed
1 tbsp chili powder
1/2 tsp ground cumin
3 cup chopped, cooked chicken - (about 1-, 1/2 pounds)
Instructions:
In 4-quart saucepan or Dutch oven, cook onion and garlic in oil until
onion is tender. Add remaining ingredients except chicken. Bring to
a boil. Reduce heat to low; cover. Simmer 40 minutes, stirring
occasionally. Add cooked chicken; continue cooking 5 to 10 minutes or
until chicken is heated through and barley is tender. Add additional
water or chicken broth if chili becomes too thick upon standing. Nine
1-cup servings *NOTE: To use Quick QUAKER Barley, substitute 3/4 cup
quick barley for medium barley and decrease water to 2 cups. Cook
onion and garlic as directed above. Add remaining ingredients except
chicken. Bring to a boil. Reduce heat to low; cover. Simmer 10
minutes, stirring occasionally. Add cooked chicken. Continue
simmering 5 to 10 minutes or until chicken is heated through and
barley is tender.
Servings: 9
Some things you have to do every day. Eating seven apples on Saturday night instead of one a day just isn't going to get the job done. Jim Rohn
More information:
Looksmart:
Recipes
Cooking
and Food
Mexican Chicken & Barley Chili Recipe brought to you by Mexican Recipes To-Go
