Chicken Barley Chili

Try this delicious, creamy, filling, hearty Chicken Barley Chili. So simple to make and it feeds an army!

I really can’t say enough about this Chicken Barley Chili.  It’s unbelievable.  Who would have thought a recipe of such greatness would be printed on the back of a Quaker Oats Barley box.

This stuff gets devoured in my house!  No critiques, no complaints – it’s a silent dinner with an occasional “mmmmm” and “it’s so good”.  Total win for me  – delicious, filling, it’s so easy to make and everyone loves it.  Oh – did I mention the leftovers?  I loovvve the leftovers!  This makes a ton of chili – I’d say about 10 large servings.  You’ll love the leftovers too –  soups, stews and chili always have a way of tasting better the next day.

This chili really isn’t much more than sauteing an onion and some garlic and throwing a bunch of canned ingredients together in a pot.  The original recipe calls for a 16 oz jar of salsa. All three times I made this I didn’t have any jarred salsa, so I subbed it with a 15 oz can of tomato sauce.  The first time I added a few tablespoons of sofrito, the next time I added a packet of sazon and the final time I used just the sauce.  All three ways were delicious and the flavor really didn’t vary much at all.  Or use a jar of salsa.  Whatever works : )

You’ll notice ” 1 1/2 pounds of cooked chicken” is listed as an ingredient.  I’m going to recommend poaching the chicken in a heavily seasoned broth.  There’s absolutely no reason you should add bland chicken to this chili.  Take it up a notch.  Create layers of flavor – you’ll appreciate every bite.

Poaching is such a simple technique and results in foolproof tender and flavorful chicken breasts.  I used a large skillet where all chicken breast tenders fit in without too much crowding.  I added 1 1/2 cup of broth made from a tomato/chicken bouillon, 1 heaping tablespoon Adobo seasoning (Goya brand), 1/4 teaspoon pepper and a pinch of oregano.  The chicken goes into the chili towards the end of cooking.  So get the chili going then poach the chicken and shred it.

Serve this chili with a big spoonful of sour cream and shredded cheese.  This chili is delicious as is – but the sour cream and cheese take it to a whole other level.  It’s so thick, creamy, delicious – it’s almost like a dip.  Oh my yum.  Don’t forget a bowl of tortilla chips for dipping or crushing on top.  If you feel the need for a little heat, add a few shakes of chipotle hot sauce.  It’s all good.

I love, love, love this Chicken Barley Chili and I hope you do too!  I’d love to hear your thoughts on it!  Until next time…Happy Cooking : )

-Amanda-

Recipe Adapted from the Back of The Quaker Oats Barley Box : )

Chicken Barley Chili

 

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Prep time

15 mins

Cook time

60 mins

Total time

1 hour 15 mins

 

Try this delicious, creamy, filling, hearty Chicken Barley Chili. So simple to make and it feeds an army!

Author: Amanda

Recipe type: Soups & Stews

Serves: 8 - 10 servings

Ingredients

• 1 medium onion, diced
• 3 clove garlic, minced
• 1 tbsp olive oil
• 1 can diced tomatoes, undrained (14.5 oz can)
• 1 can chicken broth (14.5 oz) or 1¾ cup broth
• 1 jar/can tomato sauce OR salsa 15 oz - 20 oz
• 4 cup water
• 1 cup Quaker Medium Barley
• 3 tablespoon sofrito (optional)
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon salt
• ⅛ teaspoon chipotle powder (optional)
• pinch of pepper
• 1 can black beans, drained and rinsed (15 oz)
• 1 can corn, undrained (15 oz)
• 1½ - 2 pound chicken breast, cooked and shredded (I recommend poaching in a heavily seasoned broth)
• 1 tablespoon shredded cheese (each serving)
• 1 tablespoon sour cream (each serving)
• salt and pepper to taste

Instructions

1. In a LARGE saucepan or a stockpot, heat up oil and add onions. Saute for about 10 minutes or until onions are golden.
2. Add minced garlic, saute for a minute.
3. Add in diced tomatoes, tomato sauce (or salsa), broth, water, barley, sofrito, chili powder, salt, cumin, chipotle powder and pepper.
4. Over medium-high heat, stirring often, bring to a boil. Cover, reduce heat to low. Simmer for 45 minutes, stirring occasionally.
5. Add beans, corn and chicken. Bring to a boil over medium-high heat, stirring often. Reduce heat to medium and simmer for 10 minutes, stirring often. Check that barley is tender. Remove from heat.
6. Season to taste with salt & pepper if necessary.
7. Top with a spoonful of shredded cheese and sour cream and mix it all up. Serve with tortilla chips. Enjoy : )
8. Recipe adapted from Quaker Oats

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