Barley Chicken Chili

Texas State Technical College Culinary Arts Department

Barley Chicken Chili

servings: 8

1 cup yellow onion, small dice
1/2 cup green bell pepper, small dice
1 teaspoon olive oil
1 quart chicken broth
15 ounces tomato sauce
10 ounces rotelle
1 cup quick cooking barley
1 tablespoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon granulated garlic
3 cups cooked chicken, cubed or shredded

1. In a large saucepan, saute onion and green pepper in oil until tender.
2. Add the tomato sauce, broth, tomatoes, barley, chili powder, cumin and garlic powder; bring to a boil. Reduce to a simmer; cover and simmer for 10 minutes.
3. Add chicken. Cover and simmer for 5 minutes or longer or until barley is tender

Yield: 2 quarts

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