Total Time
30mins
Prep 5 mins
Cook 25 mins

This is really a versatile recipe, and economical, too. It can be used so many ways... as a filling for burritos, a topping for nachos, or as a side dish. I've also served it in bowls with nachos for scooping. I like to add some cheese no matter how I serve it. I had never cooked with barley before I started making this, but found it easy and tasty- kind of like rice. As prepared here it makes a lot, but you could easily half the recipe.

Ingredients Nutrition

Directions

  1. In a large Dutch oven, cook the onion and garlic in oil until tender.
  2. Add in all ingredients (including spices) except for chicken. Bring to a boil.
  3. Reduce heat and simmer 10 minutes, stirring occasionally.
  4. Add the cooked chicken; continue simmering another 10 minutes or until the chicken is heated through and the barley is tender.
  5. To freeze: cool, spoon into quart-sized freezer bags, label, and freeze flat.
  6. To serve: Thaw chicken mixture. Heat in a skillet until hot. Serve over corn tortilla chips or scoop into flour tortillas, fajita-style.
  7. Note: If you choose to use regular barley rather than quick cooking barley, you'll want to cook it ahead of time, which takes about an hour. Follow the directions on the box.
Most Helpful

4 5

This was good and not overly spicy. In fact, I think I'll add more spice to the leftovers. We ate ours in a bowl with a spoon, stew-fashion. It would be great with tortilla chips too. What I really love is the healthy benefits: low in fat, calories and carbs. I did add a can of black beans and some chopped cilantro. Thanks for sharing this recipe and congrats on being Chef of the Day!