Chicken Chili with Barley
Servings: 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
- 1/2 cup onions finely chopped
- 3 tablespoons extra virgin olive oil
- 1 tablespoon Old Bay seasoning
- 1/2 tablespoon Mexican-Style Chili Powder
- 2 large garlic cloves minced
- 1/2 tablespoon ground cumin
- Freshly ground black pepper to taste
- Sea salt or Kosher salt to taste
Instructions
- 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.
- Heat a large stock pot over medium-high heat and add two tablespoon of EVOO.
- When oil is hot add chicken and brown evenly. Browning meat also adds more flavor.
- Add chopped onions and minced garlic, cook until onions are translucent.
- Add chili powder, cumin, salt and pepper.
- Add three cups of chicken broth, corn, tomatoes, and beans.
- Cook for 1 hour, stirring occasionally.
- Add barley and cook for 45 minutes.
- Add sea salt and black pepper to taste.
- Serve.
- Toppings: shredded Mexican cheese, sour cream, chopped cilantro or bacon