Mexican chicken & barley chili Recipe

Home -> [Chicken, Chili, Entrees, Herbs & Spices, Mexican, North American, Poultry, South American] -> [Mexican chicken & barley chili Recipe]

Mexican chicken & barley chili

Artist:

Categories:

Chicken, Chili, Entrees, Herbs & Spices, Mexican, North American, Poultry, South American

Yield:

Rating:

Print Recipe

Favorites

Add to Favorites

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
		-- undrained
16	oz	No-salt-added tomato sauce
14 1/2	oz	Reduced sodium chicken broth
		-- (about 1-?cups)
11	oz	Canned whole kernal corn
		-- drained
4	oz	Canned chopped green chiles
		-- drained
1	tbsp	Chili powder
1/2	tsp	Ground cumin
3	cup	Chopped, cooked chicken
		-- (about 1-?pounds)

Procedures:

1	In 4-quart saucepan or dutch oven, cook onion and garlic in oil until onion is tender.
2	Add remaining ingredients except chicken.
3	Bring to a boil.
4	Reduce heat to low; cover.
5	Simmer 40 minutes, stirring occasionally.
6	Add cooked chicken; continue cooking 5 to 10 minutes or until chicken is heated through and barley is tender.
7	Add additional water or chicken broth if chili becomes too thick upon standing.
8	Nine 1-cup servings *note: to use quick quaker barley, substitute ?cup quick barley for medium barley and decrease water to 2 cups.
9	Cook onion and garlic as directed above.
10	Add remaining ingredients except chicken.
11	Bring to a boil.
12	Reduce heat to low; cover.
13	Simmer 10 minutes, stirring occasionally.
14	Add cooked chicken.
15	Continue simmering 5 to 10 minutes or until chicken is heated through and barley is tender.