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Mexican Chicken & Barley Chili chili, tex-mex, grains, chicken 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) 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 Yield: 9 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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