Name: Mexican Chicken- OAMC
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 18 serving(s)
Ingredients: 2 cups onions, chopped; 2 garlic cloves, minced (or more to taste); 2 tablespoons vegetable oil; 4 cups water; 2 cups Quaker quick barley (you can use regular barley- see note below); 2 (16 ounce) cans chopped tomatoes, undrained; 2 (16 ounce) cans tomato sauce; 3 cups chicken broth; 2 (16 ounce) cans whole kernel corn, drained; 6 cups cooked chicken (chopped or shredded); 2 tablespoons chili powder; 1 teaspoon cumin

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Recipe by Munchkin Mama

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Mexican Chicken- OAMC created by DuChick

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.

Ready In:: 30mins
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ingredients

2 cups onions, chopped
2 garlic cloves, minced (or more to taste)
2 tablespoons vegetable oil
4 cups water
2 cups Quaker quick barley (you can use regular barley- see note below)
2 (16 ounce) cans chopped tomatoes, undrained
2 (16 ounce) cans tomato sauce
3 cups chicken broth
2 (16 ounce) cans whole kernel corn, drained
6 cups cooked chicken (chopped or shredded)
Spices- use these OR use 2 packages of taco seasoning
2 tablespoons chili powder
1 teaspoon cumin

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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RECIPE MADE WITH LOVE BY

@Munchkin Mama

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@Munchkin Mama

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"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."

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photo by DuChick

3/13/2011

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review by DuChick

3/13/2011

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!

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creation by Munchkin Mama

1/15/2008

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.