| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Mexican |
Main dish, Poultry |
9 |
Servings |
INGREDIENTS
| 1 |
c |
Chopped onion |
| 1 |
|
Garlic clove, minced |
| 1 |
T |
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 |
T |
Chili powder |
| 1/2 |
t |
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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