Mexican Chicken & Barley Chili
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Mexican Chicken & Barley Chili
  Mexican    Chicken    Barley    Chili    Poultry  
Last updated 6/12/2012 12:51:41 AM. Recipe ID 13307. Report a problem with this recipe.
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      Title: Mexican chicken & barley chili
 Categories: Main dish, Poultry
      Yield: 9 Servings
 
      1 c  Chopped onion
      1    Garlic clove; minced
      1 tb Vegetable oil
      3 c  Water
    1/2 c  Medium QUAKER Barley*
     16 oz Canned tomatoes, chopped
           -- undrained
     16 oz No-salt-added tomato sauce
 14 1/2 oz Reduced sodium chicken broth
           -- (about 1-3/4 cups)
     11 oz Canned whole kernal corn
           -- drained
      4 oz Canned chopped green chiles
           -- drained
      1 tb Chili powder
    1/2 ts Ground cumin
      3 c  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.
 




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Recipe ID 13307 (Apr 03, 2005)

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