This is a recipe my sister found on the Quaker Barley container and it is pretty good. She warned not to substitute cayenne pepper for the chili powder. It is a great open and dump recipe for those cold snowy days like today.
3 c chicken, bite size (raw)
14.5 oz can diced tomatoes, undrained
16 oz can tomato sauce or salsa
14 oz can chicken broth
1 c barley
4 c water
1 Tbsp chili powder
1 tsp cumin
15 oz can black beans, rinsed and drained
15 oz can corn (or frozen)
Combine chicken (raw), tomatoes, sauce or salsa, broth, barley, water, chili powder, and cumin. Bring to a boil over high heat. Reduce to low and cover. Simmer 40 minutes, stirring occasionally.
Add beans and corn, increase heat to high, until boils. Cover and return to low. Simmer 5 minutes or until barley is tender. If the chili gets to thick add more broth. If it is too thin, let it simmer longer.
Top with cheese, tortilla chips, and sour cream. Makes 11 (1) cup servings
Note- you don't have to do all the low heat, high heat stuff. Just leave on medium and let it boil a bit. MMmmmmm, good!
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1 comment:
I just happened to have some barley (I even found this recipe on the box), and it was great. I'll be making it again! I used diced tomatoes w/green chiles, and it was pretty spicy. Sour cream toned it down, and it had a great flavor.
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