Ingredients
2
cups reduced-sodium chicken broth
1/2
cup uncooked hulled barley
4
oz bulk chorizo sausage
1
medium onion, chopped (1/2 cup)
1
small red bell pepper, chopped (1/2 cup)
3
cloves garlic, finely chopped
1
can (14.5 oz) petite diced tomatoes, undrained
1
teaspoon smoked Spanish paprika
1 1/2
cups (1-inch pieces) cooked chicken breast
4
oz frozen cooked cocktail shrimp (from 12-oz bag), thawed, drained and tails shells removed
1
cup frozen sweet peas (from 1-lb bag), thawed
1
can (14 oz) artichoke hearts, drained, cut into fourths
Preparation
In 5-quart Dutch oven, heat broth to boiling. Stir in barley. Reduce heat to low; cover and simmer 1 hour or until tender.
Fifteen minutes before barley is done, heat 10-inch nonstick skillet over high heat. Add sausage; cook 2 minutes, stirring occasionally, to crumble. Reduce heat to medium-high. Add onion, bell pepper and garlic; cook 4 to 5 minutes, stirring occasionally, until onion is slightly browned. Set aside.
Stir tomatoes and paprika into barley. Return to boiling. Stir in cooked onion mixture and remaining ingredients. Cook, stirring constantly, 3 to 4 minutes or until thoroughly heated.
