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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 18 |
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This is really a versatile recipe, and economical, too. It can be used so many ways... as a filling for burritos, a topping for nachos, or as a side dish. I've also served it in bowls with nachos for scooping. I like to add some cheese no matter how I serve it. I had never cooked with barley before I started making this, but found it easy and tasty- kind of like rice. As prepared here it makes a lot, but you could easily half the recipe. Ingredients:
2 cups onions, chopped |
2 garlic cloves, minced (or more to taste) |
2 tablespoons vegetable oil |
4 cups water |
2 cups quaker quick barley (you can use regular barley- see note below) |
2 (16 ounce) cans chopped tomatoes, undrained |
2 (16 ounce) cans tomato sauce |
3 cups chicken broth |
2 (16 ounce) cans whole kernel corn, drained |
6 cups cooked chicken (chopped or shredded) |
2 tablespoons chili powder |
1 teaspoon cumin |
Directions:
1. In a large Dutch oven, cook the onion and garlic in oil until tender.
2. Add in all ingredients (including spices) except for chicken. Bring to a boil.
3. Reduce heat and simmer 10 minutes, stirring occasionally.
4. Add the cooked chicken; continue simmering another 10 minutes or until the chicken is heated through and the barley is tender.
5. To freeze: cool, spoon into quart-sized freezer bags, label, and freeze flat.
6. To serve: Thaw chicken mixture. Heat in a skillet until hot. Serve over corn tortilla chips or scoop into flour tortillas, fajita-style.
7. Note: If you choose to use regular barley rather than quick cooking barley, you'll want to cook it ahead of time, which takes about an hour. Follow the directions on the box.
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