Chicken And Barley Chili Pot
This freezes very well so you may want to make a double amount and freeze half for another meal, you can also add in some red kidney beans
Servings 6-8
Ingredients:
oil, as needed
1 medium onion, chopped
1 green bell pepper, seeded and chopped
1 small jalapeno pepper, seeded and finely chopped, optional
6 large garlic cloves, minced (the more garlic the better!)
1 teaspoon crushed chili flakes (or adjust to suit heat level)
2-1/4 cup water
1 (14-1/2 ounce) can chicken broth (or can use 1 can plus 2-1/4 cups chicken broth and omit the water)
1 (15-ounce) can tomato sauce
1 (10-ounce) can diced tomatoes with green chilies, undrained
1 cup quick-cooking barley
1-1/2 tablespoons chili powder, or to taste
2 teaspoon ground cumin, or to taste
1-1/2 teaspoons seasoned salt, or to taste
1 teaspoon fresh ground black pepper, or to taste
4 cups cooked cubed chicken (or use as much as you like)
Instructions:————————————–
In a Dutch oven heat oil over medium-high heat (use enough oil to lightly coat the bottom of the Dutch oven).
Add in onion and green bell pepper; saute until softened (about 4 minutes).
Add in garlic and chili flakes; cook for 2 minutes.
Add in water, chicken broth, tomato sauce, diced tomatoes with juice, barley, chili powder, cumin, salt and pepper; bring to a simmer stirring constantly;
Reduce heat to low and simmer partially covered for about 45 minutes to 1 hour or until the barley is tender.
The last 15 minutes of cooking mix in the cooked chicken and season with more salt and black pepper if needed.
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