Makes: 6 servings
1 lb (454 g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
1 can pinto or black beans, drained [189 g]
1 can corn kernels, drained [224 g]
1 cup (224 g) pot or pearl barley
4 cups (1 L) water
1 can diced tomatoes [248 g]
1 can tomato sauce [224 g]
1 tbsp (15 mL) chili powder, or to taste
1 tsp (5 mL) ground cumin
1 tsp (5 mL) dried oregano
Cheddar cheese, sour cream, cucumbers, lettuce, green onions, tortilla chips (optional)
In a slow cooker, combine chicken, beans, corn, barley, water, tomatoes, tomato sauce, chili powder, cumin and oregano. Cover and cook on low for 6 to 8 hours or on high for 4 to 6 hours, stirring once halfway through cooking time, especially around the bottom edges. Add more water, if required.
Serve garnished with grated cheddar cheese, sour cream, diced cucumbers and lettuce, sliced green onions and tortilla chips (if using).
Eric Akis is the author of the book Everyone Can Cook Everything.
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