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1 tbsp. (15ml) cumin seeds, toasted
In a large skillet, heat oil over medium heat for 30 seconds. Add onions and cook, stirring, until onions are softened, about 4 minutes. Add garlic, oregano, peppercorns and toasted cumin and cook, stirring, for 1 minute.
Add tomatoes with juice and bring to a boil. Transfer to slow cooker (crockpot) stoneware.
Add chicken stock, barley, beans, and chicken to slow cooker/crockpot and stir well. Cover and cook on low for 6 hours or on high for 3 hours, until juices run clear when chicken is pierced with a fork and barley is tender. Stir in bell peppers, chili powder solution, and jalapeno pepper, if using. Cover and cook for 20 minutes, until peppers are tender.
Meanwhile, in a bowl, combine avocados, lime juice, and salt to taste, if using. To serve, ladle casserole onto plates, top with avocado mixture and garnish with onion and cilantro.
Make ahead:
Cover and refrigerate overnight or for up to 2 days. When you are ready to cook, continue with Steps 2 and 3.
Tips:
Just about any chili powder works well in this recipe: ancho, New Mexico, or a prepared blend.
I have included a range in the quantity of avocados because they vary so much in size. Use two if yours are extremely small. One if it is large.
Poster's Notes:
Posted by Judith Sobel
Nutritional Info Per Serving: N/A
1 tbsp. (15ml) olive oil
2 onions, finely chopped
4 cloves garlic, minced
1 tsp. (5ml) dried oregano leaves, crumbled
1 tsp. (5 ml) cracked black peppercorns
1 28-ounce (796ml) can tomatoes, including juice, coarsely chopped
2 cups (500ml) chicken stock
1 cup (250ml) whole (hulled) or pot barley, rinsed
1 14-to-19-ounce (398ml to 540ml) can white beans, drained and rinsed
1 pound (500g) boneless skinless chicken thighs, cut into bite size pieces
2 red bell peppers, diced
2 tsp. (10ml) chili powder, dissolved in 1 tablespoon (15ml) lime juice
1 jalapeno pepper, seeded and minced, optional
1 to 2 avocados, diced
2 tablespoons (25ml) freshly squeezed lime juice
Salt, optional
Red onion, finely chopped
Cilantro
This dish can be partially prepared before it is cooked. Complete Step 1.
To toast cumin seeds, place seeds in a dry skillet over medium heat and cook, stirring, until fragrant and seeds just begin to brown, about 3 minutes. Immediately transfer to a mortar or a spice grinder and grind.
If you are watching your intake of sodium make your own chicken stock with no added salt and use 1 cup (250ml) cooked dried white beans instead of the canned.