Chicken Chili with Barley
Author: 
Recipe type: Soup
Cuisine: Chili
Serves: 6 - 8
 
Ingredients
  • 6 chicken drumsticks
  • 3 cups chicken broth
  • 28 ounce can crushed tomatoes
  • 14.5 ounce can diced tomatoes with green chilies
  • 1 15 ounce can whole kernel corn
  • 1 15.5 ounce can black beans
  • 1 15.5 ounce can pinto beans
  • 1 cup barley
  • ½ cup onions, finely chopped
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon Old Bay seasoning
  • ½ tablespoon Mexican-Style Chili Powder
  • 2 large garlic cloves, minced
  • ½ tablespoon ground cumin
  • Freshly ground black pepper to taste
  • Sea salt or Kosher salt to taste
Directions
  1. Rinse and pat dry chicken drumsticks, brush coat pieces with a tablespoon of EVOO, season with Old Bay, sea salt and freshly ground black pepper.
  2. Heat a large stock pot over medium-high heat and add two tablespoon of EVOO.
  3. When oil is hot add chicken and brown evenly. Browning meat also adds more flavor.
  4. Add chopped onions and minced garlic, cook until onions are translucent.
  5. Add chili powder, cumin, salt and pepper.
  6. Add three cups of chicken broth, corn, tomatoes, and beans.
  7. Cook for 1 hour, stirring occasionally.
  8. Add barley and cook for 45 minutes.
  9. Add sea salt and black pepper to taste.
  10. Serve.
  11. Toppings: shredded Mexican cheese, sour cream, chopped cilantro or bacon
Recipe by Premeditated Leftovers™ at https://premeditatedleftovers.com/?p=33696