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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 9 |
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I found this recipe on the back of a box of barley and thought it was a winner. I've tweaked it a bit, naturally, and expect you to do the same. (Recipes are like the pirate code, right? Mostly guidelines ) Ingredients:
1 cup chopped onion |
1 garlic clove, minced |
1 tablespoon vegetable oil |
3 cups water |
1/2 cup barley |
1 (28 ounce) can crushed tomatoes |
2 cups chicken stock |
1 1/2 cups frozen corn kernels |
1 (14 1/2 ounce) can black beans, undrained |
1 (4 ounce) can chopped green chilies (or fresh if you've got them) |
1 -2 tablespoon chili powder |
1 -2 teaspoon cumin |
1/2-1 teaspoon oregano |
3 cups chopped cooked chicken |
salt (add to taste) (optional) |
Directions:
1. In a 4-qt saucepan or Dutch oven, cook onion and garlic in oil till onion is tender.
2. Add remaining ingredients except chicken.
3. Bring to a boil. Reduce heat to low.
4. Cover and simmer 40 minutes, stirring occasionally. Add more water or stock if it seems too thick.
5. Add cooked chicken; continue simmering 5-10 minutes till chicken is heated through and barley is tender.
6. Taste to adjust seasonings - I'm sure I add more chili powder and cumin than this calls for, maybe a touch of oregano.
7. Salt is up to you - always easier to add it at the end than start with too much.
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