Wednesday, February 8, 2012

Southwestern Chicken Barley Chili

picture courtesy of Mel's Kitchen Cafe

My family really enjoyed this twist on Chili by Mel's Kitchen Cafe.. I have never used barley before and I really enoyed using it and esp. eating it. So good and so good for you! WE put fritos on top and that was yummy!

Southwestern Chicken Barley Chili

1 (14.5-ounce) can diced tomatoes, undrained ( I blended mine b/c my family does not like tomato chunks!)
1 (16-ounce) can tomato sauce
1 3/4 cups low-sodium chicken broth
1 cup medium barley (not quick cooking)
4 cups water
1 tablespoon chili powder
2 teaspoons cumin
1 teaspoon dried oregano
dash cayenne pepper (more or less to taste)
2-3 boneless skinless chicken breasts (about 1 1/2 pounds), cut into bite-size pieces
1 (15-ounce) can black beans, rinsed and drained
1 1/2 cups frozen corn kernels
SALT to taste

Garnishes: shredded cheddar cheese, sour cream, sliced green onions, tortilla chips

In a large pot (about 6-quarts), combine the diced tomatoes, tomato sauce, chicken broth, barley, water, chili powder, cumin, dried oregano and cayenne (if using). Stir well. Bring the mixture to a boil over high heat and add the chicken. Stir to combine. Reduce the heat to medium-low, cover, and simmer the chili for 40 minutes, until the barley is tender and chewy and the chicken is no longer pink. Stir occasionally, while it simmers to prevent sticking and to make sure it stays at a steady simmer. After 40 minutes, add the beans and corn and salt to taste. Stir to combine and simmer for five more minutes. Serve the chili with optional garnishes, if desired.

The chili will thicken considerably upon cooling. Add chicken broth or water as needed to achieve a desirable consistency (especially if reheating the leftovers). Can freeze!


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