Mexican chicken and barley chili

9 servings

Ingredients

Quantity Ingredient
1 cup Chopped onion
1 Garlic clove; minced
1 tablespoon Vegetable oil
3 cups Water
½ cup Medium QUAKER Barley*
16 ounces Canned tomatoes, chopped undrained
16 ounces No-salt-added tomato sauce
14½ ounce Reduced sodium chicken broth (about 1-3/4 cups)
11 ounces Canned whole kernal corn drained
4 ounces Canned chopped green chiles drained
1 tablespoon Chili powder
½ teaspoon Ground cumin
3 cups 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 ¾ 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 ½, 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

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