Chicken Barley Chili

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!

Chicken Waikiki Beach

This is one of those great tried-and-true recipes from a ward cookbook. The recipe calls for whole chicken legs and breasts, but you can also use like 3 large boneless skinless chicken breasts instead, just eyeball it. It also says to bake it for a total of 1 hour, but you can skip the first step and add all the ingredients together and bake it about 40 minutes, or until the chicken and pineapple and pepper are tender.

Chicken Waikiki Beach
2 whole chicken legs
2 whole chicken breasts
1/2 cup flour
1/3 cup vegetable or canola oil
1 tsp. salt
1/4 tsp. pepper
Sauce:
1 cup sugar
1 large can pineapple chunks
2 Tbsp. cornstarch
3/4 cup apple cider vinegar
1 Tbsp. soy sauce
1/4 tsp. ground ginger
1 chicken boullion cube
1 large green pepper cut into cubes

Heat oven to 350. Wash chicken, pat dry. Coat chicken with flour.

Heat oil in a large skillet, add chicken, and brown on all sides. Remove as browned to shallow roasting pan, skin side up. Sprinkle with salt and pepper.

Sauce: Drain pineapple, pouring syrup into 2-cup measuring cup. Add water to make 1 1/2 cups. In a medium saucepan, combine sugar, cornstarch, pineapple syrup, vinegar, soy sauce, ginger and boullion cube. Bring to boiling, stirring constantly. Boil 2 minutes. Pour over chicken. Bake uncovered for 30 minutes. Add pineapple and green pepper. Bake 30 minutes longer or until chicken and vegetables are tender. Serve with fluffy white rice (jasmine is my favorite.)