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| Mexican Chicken And Barley Chili Recipe |
Category: Other / Entrees
Rating:
N/A
Servings: 9
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Ingredients
1 cup chopped onion
1 garlic clove; minced
1 tablespoon vegetable oil
3 cup water
1/2 cup medium quaker barley*
16 oz canned tomatoes, chopped - undraine; d
16 oz no-salt-added tomato sauce
14 1/2 oz reduced sodium chicken broth - (abo; ut 1-3/4 cups)
11 oz canned whole kernal corn - drained
4 oz canned chopped green chiles - drain; ed
1 tablespoon chili powder
1/2 teaspoon ground cumin
3 cup chopped, cooked chicken - (about 1-; 1/2 pounds)
Cooking 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.
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
entrees,poultry
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