Recipe - Mexican Chicken And Barley Chili

1 cup Chopped onion
1 Garlic clove; minced
1 tablespoon Vegetable oil
3 cup Water
One half cup Medium QUAKER Barley*
16 ounce Canned tomatoes, chopped
undrained
16 ounce Nosaltadded tomato sauce
14 One half ounce Reduced sodium chicken broth
(about 1Three fourths cups)
11 ounce Canned whole kernal corn
drained
4 ounce Canned chopped green chiles
drained
1 tablespoon Chili powder
One half teaspoon Ground cumin
3 cup Chopped, cooked chicken
(about 1One half pounds)

In 4quart saucepan or Dutch oven, cook onion and garlic in oil until
onion is tender. Add remaining ingredients except chicken. Bring to a
boil. Reduce heat to low; cover. Simmer 40 minutes, stirring
occasionally. Add cooked chicken; continue cooking 5 to 10 minutes or
until chicken is heated through and barley is tender. Add additional
water or chicken broth if chili becomes too thick upon standing.

Nine 1cup servings

*NOTE: To use Quick QUAKER Barley, substitute Three fourths cup quick barley for
medium barley and decrease water to 2 cups. Cook onion and garlic as
directed above. Add remaining ingredients except chicken. Bring to a
boil. Reduce heat to low; cover. Simmer 10 minutes, stirring
occasionally. Add cooked chicken. Continue simmering 5 to 10 minutes or
until chicken is heated through and barley is tender.

Nutrition Information: 1 cup
* Calories 270
* Protein 26g
* Carbohydrate 24g
* Fat 8g
* Cholesterol 65mg
* Dietary Fiber 4g
* Sodium 475mg
* Percent of Calories from Fat: 27%

Exchanges: Starch/Bread 1/2, Meat 3, Vegetable 3

Source: Quaker's Best Barley Recipes
Copyright 1992 The Quaker Oats Company
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/barley.zip