*  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.
 


                   - - - - - - - - - - - - - - - - - -