Mexican Chicken- OAMC

Recipe by Munchkin Mama
READY IN: 30mins
SERVES: 18
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large Dutch oven, cook the onion and garlic in oil until tender.
  • Add in all ingredients (including spices) except for chicken. Bring to a boil.
  • Reduce heat and simmer 10 minutes, stirring occasionally.
  • Add the cooked chicken; continue simmering another 10 minutes or until the chicken is heated through and the barley is tender.
  • To freeze: cool, spoon into quart-sized freezer bags, label, and freeze flat.
  • To serve: Thaw chicken mixture. Heat in a skillet until hot. Serve over corn tortilla chips or scoop into flour tortillas, fajita-style.
  • 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.
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