MEXICAN CHICKEN And BARLEY CHILI

Servings: 9
Ingredients:

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.

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