Title: Mexican Chicken & Barley Chili
Categories: Entree Poultry
Yield: 9 Servings

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.

Nutrition Information: 1 cup * Calories 270 * Protein 26g * Carbohydrate 24g * Fat 8g * Cholesterol 65mg * Dietary Fiber 4g * Sodium 475mg * Percent of Calories from Fat: 27%

Exchanges: Starch/Bread 1/2, Meat 3, Vegetable 3

Source: Quaker's Best Barley Recipes Copyright 1992 The Quaker Oats Company Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias

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