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I was requested to post my recipe for this, so here it is. I can be made a vegetarian dish by leaving out the chicken and it's still pretty tasty.
Saute onion and garlic in oil until tender. Add all other ingredients except chicken and bring to a boil. Cook on low boil for 40 minutes, add more water if it becomes too thick. Add chicken and cook for 5 -10 minutes or until chicken is wam and barley is soft.
NOTE: I usually cook my chicken with a mixture of season salt, garlic/garlic powder, lemon/lime juice and a touch of tequilla for this recipe. But you can cook your chicken however you like. I like to serve it with cheese sprinkled on top and a dollop of sour cream.
- 1 chopped onion
- 1 minced clove garlic
- 1 Tbsp vegetable oil (I use olive oil)
- 3 c water
- 1/2 c barlet, uncooked
- 16 oz can of diced tomatoes
- 16 oz can of tomato sauce
- 16 oz can of chicken broth or 1 3/4 c of homemade chicken broth
- 1 c whole kernel corn or 1 can whole kernal corn (I like to use the frozen corn or fresh corn)
- 1 can green chiles
- 1 Tbsp chili powder
- 1/2 tsp cumin, ground
- 3 cups cooked chicken
Saute onion and garlic in oil until tender. Add all other ingredients except chicken and bring to a boil. Cook on low boil for 40 minutes, add more water if it becomes too thick. Add chicken and cook for 5 -10 minutes or until chicken is wam and barley is soft.
NOTE: I usually cook my chicken with a mixture of season salt, garlic/garlic powder, lemon/lime juice and a touch of tequilla for this recipe. But you can cook your chicken however you like. I like to serve it with cheese sprinkled on top and a dollop of sour cream.
