Barley, a very under-rated grain!

October 1, 2012

In the craze of just getting back from our adult vaca, I managed to actually complete a recipe…impressive, right? There’s nothing I like more than an easy, healthy home-made meal! This one may just be my new favorite!!!


Southwestern Chicken Barley Chili
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 (16-ounce) can tomato sauce
  • 1¾ cups low-sodium chicken broth
  • 1 cup medium barley (not quick cooking)
  • 4 cups water
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 1 teaspoon dried oregano
  • dash cayenne pepper (more or less to taste)
  • 2-3 boneless skinless chicken breasts (about 1½ pounds), cut into bite-size pieces
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1½ cups frozen corn kernels
  1. In a large pot (about 6-quarts), combine the diced tomatoes, tomato sauce, chicken broth, barley, water, chili powder, cumin, dried oregano and cayenne (if using). Stir well. Bring the mixture to a boil over high heat and add the chicken. Stir to combine. Reduce the heat to medium-low, cover, and simmer the chili for 40 minutes, until the barley is tender and chewy and the chicken is no longer pink. Stir occasionally, while it simmers to prevent sticking and to make sure it stays at a steady simmer. After 40 minutes, add the beans and corn. Stir to combine and simmer for five more minutes. Serve the chili with optional garnishes, if desired.


It was absolutely delicious, easy to make and required the use of very little dishes…the trifecta as far as I’m concerned!  Three out of the four of us greatly enjoyed, and went back for seconds.  Gabby, the perpetual thorn in my side where recipes are concerned, tried it and did the very complimentary spit it all out and gag noise.  We’ll just ignore that!  There was so much left that I have a whole other meal in the freezer waiting for a future occasion.

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