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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 9 |
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I was looking for a new recipe for chicken when I discovered a dish I thought my husband might like. After making a few changes and additions to fit our preferences, I had this zesty chili simmering on the stovetop. It was great! Leftovers store well in the freezer. Ingredients:
1 cup chopped onion |
1/2 cup chopped green pepper |
1 teaspoon olive oil |
2-1/4 cups water |
1 can (15 ounces) tomato sauce |
1 can (14-1/2 ounces) chicken broth |
1 can (10 ounces) diced tomatoes and green chilies, undrained |
1 cup quick-cooking barley |
1 tablespoon chili powder |
1/2 teaspoon ground cumin |
1/4 teaspoon garlic powder |
3 cups cubed cooked chicken |
Directions:
1. In a large saucepan, saute onion and green pepper in oil until tender. Add the water, tomato sauce, broth, tomatoes, barley, chili powder, cumin and garlic powder; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add chicken. Cover and simmer for 5 minutes longer or until barley is tender. Yield: 9 servings (about 2 quarts).
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