*  Exported from  MasterCook  *
 
                       MEXICAN CHICKEN & BARLEY CHILI
 
 Recipe By     : 
 Serving Size  : 9    Preparation Time :0:00
 Categories    : Main dish                        Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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)
 
   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.
  
 
 
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