I prepared this recipe for the first time recently. My family REALLY
enjoyed it, so it'll probably become a regular part of our menu.
INGREDIENTS:
2 cups onion, chopped
2 cloves garlic (or more), minced
2 Tbsp vegetable oil
4 cups water
2 cups Quaker Quick Barley
(regular barley can be used, but the cooking time increases dramatically
)
2 16-oz. cans chopped tomatoes (don't drain)
2 16-oz. cans tomato sauce
3 cups chicken broth
2 16-oz. cans whole kernel corn (drain)
6 cups cooked chicken, chopped or shredded
Spices:
Either use: 2 Tbsp. chili powder and 1 tsp. cumin
Or use: 2 packages Taco Seasonings
INSTRUCTIONS:
In large dutch oven, cook onion and garlic in oil until tender. Add all
ingredients except chicken. Bring to boil. Reduce heat and simmer 10
minutes, stirring occasionlly. Add cooked chicken; continue simmering
for another 10 minutes, or until chicken is heated thru and barley is
tender. Cool; spoon into freezer bags; freeze.
If you're using regular barley rather than the quick cooking variety:
The barley I used needed to be cooked for one hour, so I cooked it until
nearly done before adding the other ingredients. I substituted chicken
broth for some of the water. Other than that, I prepared the
Mexi-Chicken the same way.
TO SERVE:
Thaw chicken mixture. Heat in skillet until hot. Serve over corn
tortilla chips or scooped into flour tortillas fajita-style.
Link To Return Home
OAMC (Once-a-Month Cooking)
Email: beeme1@aol.com
