Side Pannel
Mexican Chicken and Barley Chili
Mexican Chicken and Barley Chili
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry, Main Dish
Ingredients List
- 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)
Directions
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
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
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