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Mexi-Chicken

Created by jclawson, Monday, 06 December 2010

Description

This recipe from the book makes 18 servings. Divide and freeze it according to your family size. (I stewed two fryers to provide shredded chicken and broth for this recipe.) It can be frozen in boilable bags; thawed; then reheated in boiling water, leaving no pots to wash. The recipe also can be spooned onto plates and heated in the microwave, or frozen in individual casseroles for future baking or microwaving.

Ingredients

At a glance
2 cups onion, chopped
2 cloves garlic or more to taste, minced
2 tablespoons vegetable oil
4 cups water
2 cups Quaker brand quick-style barley
2 cans, 16 ounces each, chopped tomatoes, undrained
2 cans, 16 ounces each, tomato sauce
3 cups chicken broth
2 cans, 16 ounces each, whole kernel corn, undrained
2 packets taco seasoning or 2 tablespoons chili powder and 1 teaspoon ground cumin
6 cups cooked chicken, chopped or shredded

Methods/steps

In a large Dutch oven, cook the onion and garlic in the oil until tender. Add the remaining ingredients except the chicken. Bring to a boil; reduce heat; cover; and simmer for 10 minutes, stirring occasionally. Add the cooked chicken and continue simmering over very low heat until the barley is tender. Cool, spoon into freezer bags, label, and freeze. To serve, thaw and reheat. Complete the menu with corn sticks, steamed baby greens (mustard, turnip, dandelion), a side salad, and a creamy, fruited yogurt for dessert.



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