Barley Chicken Chili
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
Reviews
I don't like beans so this recipe is a great alternative to regular chili. I really like how the flavors blend in this recipe. I have made this a few times & follow the recipe as given with no complaints. This is great to have on a crisp fall or winter day.
Right, I did make a few changes - added no water, fresh tomatoes not tinned, a fresh chilli, crushed fresh garlic, a few chopped jalapeños and used about two cups of rice instead of barley. Cooked in pressure cooker - cooked the chicken, onions and garlic etc in the stock, then added the rest of stuff, put the lid on for about 15 minutes. , ended up with a spicy rice dish that was spicy but not hot. Would def make again, even try it how it was meant to be as a stew!
We enjoyed this a lot even though I made it in the crockpot and used regular barley.
This was such a nice change from the norm - and gobbled right up and my guest asking to take some home. Easy to make and rave reviews!