Free Recipe Mexican Chicken and Barley Chili
Recipe Type: M Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 9
Ingredients for Mexican Chicken and Barley Chili Recipe
1 c Chopped onion
1 Garlic clove; minced
1 tb Vegetable oil
3 c Water
1/2 c 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 1-3/4 cups)
11 oz Canned whole kernal corn
— drained
4 oz Canned chopped green chiles
— drained
1 tb Chili powder
1/2 ts Ground cumin
3 c Chopped, cooked chicken
— (about 1-1/2 pounds)
Mexican Chicken and Barley Chili Preparation
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. Nutrition Information: 1 cup * Calories 270 * Protein 26g * Carbohydrate 24g * Fat 8g * Cholesterol 65mg * Dietary Fiber 4g * Sodium 475mg * Percent of Calories from Fat: 27% Exchanges: Starch/Bread 1/2, Meat 3, Vegetable 3 Source: Quaker”s Best Barley Recipes Copyright 1992 The Quaker Oats Company Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/barley.zip
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