Cooking Index - Cooking Recipes & IdeasMexican Chicken And Barley Chili Recipe - Cooking Index

Mexican Chicken And Barley Chili

Type: Chicken, Poultry
Serves: 9 people

Recipe Ingredients

1 cup 62g / 2.2ozChopped onion
1   Garlic clove - minced
1 tablespoon 15mlVegetable oil
3 cups 711mlWater
1/2 cup 118mlMedium Quaker barley*
16 oz 454gCanned tomatoes - chopped
  Undrained
16 oz 454gNo-salt-added tomato sauce
14 1/2 oz 411gReduced sodium chicken broth - - (about 1-3/4 cups)
11 oz 312gCanned whole kernel corn - - drained
4 oz 113gCanned chopped green chiles - - drained
1 tablespoon 15mlChili powder
1/2 teaspoon 2.5mlGround cumin
3 cups 187g / 6.6ozChopped - cooked chicken
  (about 1-1/2 pounds)

Recipe 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.

Source:
Quaker's Best Barley Recipes Copyright 1992 The Quaker Oats Company Reprinted with permission from The Quaker Oats Company

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