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Cooked by: Chef / Ethnicity: Mexican cuisine / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 9 |
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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.
| Ingredients:
1 Cup(s) Chopped onion
1 Garlic clove; minced
1 Tablespoon(s) Large onion, diced
3 Cup(s) Dried Thyme
1/2 Cup(s) Medium QUAKER Barley*
16 Ounce(s) Canned tomatoes, chopped
16 Ounce(s) No-salt-added tomato sauce
14 1/2 Ounce(s) Reduced sodium chicken broth
11 Ounce(s) Canned whole kernal corn
4 Ounce(s) Canned chopped green chiles
1 Tablespoon(s) Garlic cloves, crushed
1/2 Teaspoon(s) Ground cumin
3 Cup(s) Chopped, cooked chicken |
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