Mexican Chicken Barley Chili
Ingredients| 1 cup chopped onion 1 garlic clove, minced 1 tbsp 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 tbsp chili powder 1/2 tsp ground cumin 3 cup chopped, cooked chicken - (about 1-, 1/2 pounds) |
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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.
Servings:
9
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Mexican Cooking Tips 1 Of 6
====================================================== ==== GLOSSARY OF INGREDIENTS OF MEXICAN AND SOUTHWESTERN COOKING ======================================================= === ACHIOTE SEED: The dried reddish seeds of the annatto tree give food a bright orange yellow tint whe (Upload by user)
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Mexican Cooking Tips 2 Of 6
CHILI: Chilies are native to the Americas. They have been known in North America for some time but are said to have traveled north by a circuitous route; apparently they found their way from Mexico to the Western world with Christopher Columbus, then to the East and finally back (Upload by user)
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Mexican Cooking Tips 4 Of 6
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