1. In a large Dutch oven, cook the onion and garlic in oil until tender. 2. Add in all ingredients (including spices) except for chicken. Bring to a boil. 3. Reduce heat and simmer 10 minutes, stirring occasionally. 4. Add the cooked chicken; continue simmering another 10 minutes or until the chicken is heated through and the barley is tender. 5. To freeze: cool, spoon into quart-sized freezer bags, label, and freeze flat. 6. To serve: Thaw chicken mixture. Heat in a skillet until hot. Serve over corn tortilla chips or scoop into flour tortillas, fajita-style. 7. Note: If you choose to use regular barley rather than quick cooking barley, you'll want to cook it ahead of time, which takes about an hour. Follow the directions on the box. ---------------------------------------------------------------------------
Nutrition
Ingredients
