Hominy braised chicken
Here is a top 9-free braised chicken dish that is just bursting with flavor: hominy chicken.
Hominy corn is what white grits are made of - and grits have a very special place in my heart. So when I cooked with hominy for the first time, it was a match made in heaven. (The can of hominy corn below can usually be found at Target, Whole Foods and many other grocery stores in the international section, near tacos and such.)
This is a dish that is reminiscent of pozole blanco, a beautiful pork and hominy dish from Mexico. But I am not going to say this is a Mexican dish because it pales in comparison.
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For the yellow rice, sometimes I get the box kit at the store, but I also just make it with jasmine rice in my rice cooker: 2 rice-cooker cups of jasmine rice, 1/4 tsp salt, 1/2 tsp turmeric, 1/4 tsp garlic powder, 1 TBS olive oil. This is not authentic to any cuisine in any way, btw. It’s just my way of achieving a tasty yellow-colored rice!
Other top-9 free recipes
Hominy braised chicken
Serves 4-6
Ingredients:
1 28-oz can hominy corn
6 cloves garlic, peeled
1 TBS neutral oil
1 stalk of leek, white and light green parts only, chopped and rinsed
1 tsp ground coriander
2 tsp ground cumin
Salt
1.5 cup water or chicken stock
1.75-2 lb boneless, skinless chicken thighs
Optional garnishes:
Radishes, halved pole to pole and sliced thin
Flat-leaf parsley, chopped fine
Avocado
Lime
Salsa verde
Directions:
Preheat oven to 300 degrees F with wire rack in center of the oven.
Combine contents of canned hominy corn (corn and liquid), water/chicken stock and garlic cloves in a blender or container for immersion blender. Blend on medium-high until mixture is coarse but not chunky, about 30-45 seconds.
Heat large Dutch oven on stove top on medium heat. Add oil. When oil is hot, add leeks. Sautée until leeks are soft, about 4-5 minutes.
Add coriander and cumin. Sautee until fragrant, about 30 seconds.
Add hominy corn mixture. Add 1/2 tsp salt. Stir.
Place chicken thighs into Dutch oven, making sure they are submerged in the hominy mixture. Bring to a steady boil on the stovetop.
Cover with a tight-fitting lid and place onto wire rack in oven. Cook in oven for 1.5-2 hours. Chicken will break apart with a wooden spoon. Salt to taste.
Serve with yellow rice and garnishes of your choosing.
Allergens: none
Notes:
This chicken works well in tacos with whatever toppings you like
You can serve this as a rice bowl as well: yellow rice in bottom, chicken pieces with sauce dolloped on top, garnishes
