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Notes on this recipe:  This is a great one for using leftovers, you can change
it from chicken to beef just by changing the meat and the broth.  It can be
vegetarian by leaving out the meat and using vegetable broth. 

                                             Mexican Chicken and Barley Chili

1 cup chopped onion                                           1 14-1/2 oz. can chicken broth
1 clove garlic minced                                            1 11 oz. can corn, drained
1 tbsp vegetable oil                                                 1 4 oz can chopped green
2 cups water                                                                  chilies, drained
3/4 cup Quaker Quick Barley                                 1 tbsp. chili powder
1 16 oz can tomatoes, undrained                          1/2 tsp. ground cumin
   chopped                                                                    3 cups chopped cooked
1 16 oz can tomato sauce                                         chicken

In a 4-quart saucepan, cook onion and garlic in oil until the onion is tender.
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.  Add additional water or broth if it gets
too thick.  Makes 9 1 cup servings.

This appears on the back of Quaker Quick Barley Box, I have been
making this recipe for a few years, it is very easy and quick and it is
also very inexpensive.  You can substitute regular barley and then
extend the simmering time according to the package directions.
A new note:  This was the first recipe ever posted on this website.


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