| 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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