Name: Mexican Chicken and Barley Chili
Ingredients: 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)

While Christ presently reigns over human governments, we see how even the best men and women in leadership fail to provide the perfect kingdom. We are primarily citizens of Christ’s kingdom, Philippians 3:20, “For our citizenship is in heaven.” But for the time being, we also dwell in a lesser sense, as citizens among this world too. So we long for the day when Christ will overthrow all these puny human leaders and rightly take to Himself what is rightfully His and reign over His kingdom that is without end (Dan. 2:44) where and when “EVERY KNEE WILL BOW, of those who are in heaven and on earth and under the earth, and that every tongue will confess that Jesus Christ is Lord (Phil. 2:10-11; cf. Rev. 7:9-10).

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables	Mexican	Main dish, Poultry	9	Servings

INGREDIENTS

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)

INSTRUCTIONS

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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/barley.zip

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