Mexican Chicken & Barley Chili Recipe

Mexican Chicken & Barley Chili Recipe

Yield: 9 Servings
Recipe by luhu.jp

Ingredients:
1 cup: Chopped onion,
1: Garlic clove, minced
1 tbsp: Vegetable oil,
3 cup: Water,
1/2 cup: Medium QUAKER Barley*,
16 ounce: Canned tomatoes, chopped, undrained
16 ounce: No-salt-added tomato sauce,
14 1/2 ounce: Reduced sodium chicken broth, (about 1-3/4 cups)
11 ounce: Canned whole kernal corn, drained
4 ounce: Canned chopped green chiles, drained
1 tbsp: Chili powder,
1/2 tsp: Ground cumin,
3 cup: Chopped, cooked chicken, (about 1-1/2 pounds)

Directions:

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.


Source from luhu.jp