Recipe by pattikay in L.A.
I found this recipe on the back of a box of barley and thought it was a winner. I've tweaked it a bit, naturally, and expect you to do the same. (Recipes are like the pirate code, right? "Mostly guidelines")
Top Review by jlsepp
This was easy and delicious! Best part was that my young kiddos loved it too!! I added kidney beans in addition to the black and also drained and rinsed the beans before adding to the stock. Also, instead of using 3 cups water I sub'd chicken stock and omitted any table salt. This would be even better with Costco rotisserie chicken and would make it that much easier. Yum!
- 1 cup chopped onion
- 1 garlic clove, minced
- 1 tablespoon vegetable oil
- 3 cups water
- 1⁄2 cup barley
- 1 (28 ounce) can crushed tomatoes
- 2 cups chicken stock
- 1 1⁄2 cups frozen corn kernels
- 1 (14 1/2 ounce) can black beans, undrained
- 1 (4 ounce) canchopped green chilies (or fresh if you've got them)
- 1 -2 tablespoon chili powder
- 1 -2 teaspoon cumin
- 1⁄2-1 teaspoon oregano
- 3 cups chopped cooked chicken
- salt (add to taste) (optional)
Directions See How It's Made
- In a 4-qt saucepan or Dutch oven, cook onion and garlic in oil till onion is tender.
- Add remaining ingredients except chicken.
- Bring to a boil. Reduce heat to low.
- Cover and simmer 40 minutes, stirring occasionally. Add more water or stock if it seems too thick.
- Add cooked chicken; continue simmering 5-10 minutes till chicken is heated through and barley is tender.
- Taste to adjust seasonings - I'm sure I add more chili powder and cumin than this calls for, maybe a touch of oregano.
- Salt is up to you - always easier to add it at the end than start with too much.