Mexican Chicken And Barley Chili Recipe - Cooking Index
1 cup | 62g / 2.2oz | Chopped onion |
1 | Garlic clove - minced | |
1 tablespoon | 15ml | Vegetable oil |
3 cups | 711ml | Water |
1/2 cup | 118ml | Medium Quaker barley* |
16 oz | 454g | Canned tomatoes - chopped |
Undrained | ||
16 oz | 454g | No-salt-added tomato sauce |
14 1/2 oz | 411g | Reduced sodium chicken broth - - (about 1-3/4 cups) |
11 oz | 312g | Canned whole kernel corn - - drained |
4 oz | 113g | Canned chopped green chiles - - drained |
1 tablespoon | 15ml | Chili powder |
1/2 teaspoon | 2.5ml | Ground cumin |
3 cups | 187g / 6.6oz | Chopped - cooked chicken |
(about 1-1/2 pounds) |
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
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.