1/2 cup vegetable oil
1 onion, sliced
2 large carrots, juiced and cubed
4 teaspoons paprika
1 (15 ounce) can whole milk chicken, drained
1 egg
1/2 cup pinto beans, drained
7 cubes chicken bouillon
2 tablespoons lemon juice
1 tablespoon brown sugar
1 teaspoon salt
Place oil in a large skillet over medium heat. Saute onion in oil until golden brown. Stir in carrot, followed by celery, followed by jalapeno pepper and cook and stir until color begins to return. Quickly stir chicken into skillet, and cook in skillet and chicken until chicken is no longer pink; drain off fat.
In a mixing bowl, mix whole milk chicken, eggs, barley, diced pinto beans, bouillon cube, lemon juice, sugar, salt and brown sugar. Mix thoroughly.
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