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Buffalo Chicken & Barley Chili

December 17, 2010

I’ve mentioned before that my husband loves Rachael Ray’s Buffalo Chicken Chili recipe. I really like it too, but I wanted to see if I could make it a little more budget friendly. Her recipe calls for 2 pounds of ground chicken breast. That can cost up to ten dollars just for the meat in this one meal. In my recipe, I use just 1 pound of ground chicken breast, and add some fiber with quick- cooking barley. This quick, healthy chili is especially good on those cold winter nights.

Here is what you will need. 1 pound of ground chicken breast, 1/2 cup of quick cooking barley, 2 cups of chicken stock, 1/3 cup Frank’s Red Hot Sauce, 1 tbsp. smoked paprika, 3 celery stalks, 2 carrots, 1 medium red onion, 4 cloves of garlic, and olive oil.

Oops, almost forgot. You will also need a 14.5 oz. can of petite diced tomatoes (crushed tomatoes would be fine too), one 15oz. can of tomato sauce (or two 8oz. cans).

Finely chop the two carrots and 3 celery stalks.

Chop 1 medium onion and finely mince the 4 cloves of garlic.

Heat a large pot over medium high heat. Add 1 tablespoon of olive oil.

Next, add the ground chicken.

Brown the chicken, while breaking  it up into smaller pieces with a spoon or spatula. This should take about 5 or 6 minutes.

Add 1 tablespoon of smoked paprika (McCormick has one in their Gourmet Collection). Also, add in a dash of salt.

Stir to coat all of the chicken.

Add the carrots, celery, onion, and garlic. Stirring frequently, cook this for about 5 minutes.

Pour in 2 cups of chicken stock.

Add 1/3 cup of Frank’s Red Hot Sauce to the pot.

Pour in the tomatoes and tomato sauce.

Bring to a bubble and add the barley.

Let simmer for 15 -20 minutes, or until veggies are tender.

Serve with cornbread or tortilla chips. A little blue cheese stirred into the chili is also quite tasty.

 

[mpprecipe-recipe:6]

By Tempie at December 17, 2010.

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Filed Under: Main Courses, Recipes Tagged With: buffalo chicken and barley chili, buffalo chicken chili, chicken and barley chicken, chicken chili, franks red hot sauce, smoked paprika

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Comments

  1. Kim at Quit Eating Out {Recipes to Make Dining Out a Choice, Not a Chore}

    January 7, 2011 at 1:13 pm

    Thanks so much for linking this recipe to Saturday Swap! I’m going to bookmark this bc I’m hunting for new {healthy} recipes to try this winter and this sounds perfect. I may try it with ground turkey breast. Again, thanks for linking up….please remember to include the Saturday Swap button linking back to the Swap at the top or bottom of your post. Have a great weekend!!

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