Mexican Chicken & Barley Chili
jessica pashkow
ingredients
- 1 cup chopped onion
- 1 clove garlic, minced
- 1 tablespoon vegetable oil
- 3 cups water
- 1/2 cup medium barley
- one 1-ob can tomatoes, undrained & chopped
- one 8-oz can tomato sauce
- 1 3/4 cups chicken broth
- one 4-oz can chopped green chilies, drained
- 1 tablespoon chili powder
- 1/2 teaspoon ground cumin
- 1 box frozen corn
- 3 cups cooked chicken, diced
directions
- 1
in a 4-qt saucepan cook onion & garlic in oil until onion is tender
- 2
add remaining ingredients except chicken & corn
- 3
bring to a boil
- 4
reduce heat and simmer on low for 40 minutes, stirring occasionally
- 5
add cooked chicken & corn
- 6
continue simmering for 5 to 10 minutes until all is heated and barley is tender
- 7
add additional water or chicken broth if chili becomes too thick upon standing.
Source: jessica pashkow
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews