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Ingredients:
1 can crushed pineapple in it`s own juice (don`t drain)
3-4 tomatoes diced by hand
1 corn kernels,
2-3 teaspoons cilantro either McCormick or fresh
salt
1 corn kernels
extra virgin olive oil
6-10 diced tomatoes jarred
2 teaspoons sugar |
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Instructions:
1. Heat oil in a large saucepan over medium heat; add onion and celery and cook, stirring until beginning to soften, 2 to 4 minutes. Grated or finely chop 1 clove garlic; add to the pan and cook, stirring, until fragrant, about 1 minute. Add broth, chicken and barley. Bring to a gentle simmer. Cover and cook over low heat until the chicken is cooked through, about 20 minutes. Transfer the chicken to the plate with a slotted spoon. Return to the broth to a simmer and cook until the barley is tender, 20 -30 minutes. |