Chili Chicken with Hominy Hash
Chili Chicken with Hominy Hash is a gluten free and dairy free main course. This recipe makes 4 servings with 1165 calories, 62g of protein, and 12g of fat each. For $8.96 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. The Super Bowl will be even more special with this recipe. 106 people were glad they tried this recipe. If you have acorn squash, chili powder, yellow bell pepper, and a few other ingredients on hand, you can make it. It is brought to you by Foodnetwork. From preparation to the plate, this recipe takes roughly 40 minutes. It is a pricey recipe for fans of American food. Taking all factors into account, this recipe earns a spoonacular score of 91%, which is great. Users who liked this recipe also liked Chicken Chili with Hominy, Slow-Cooker White Chicken Chili with Hominy, and Chili Chicken Soup with Bell Pepper + Hominy.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 25 minutes
Ingredients:
1/2 medium acorn squash, seeded and diced
2 teaspoons chili powder
1/4 cup chopped fresh cilantro
1/4 teaspoon ground cinnamon
1 teaspoon ground cumin
1 15-ounce can white hominy, drained, rinsed and patted dry
Kosher salt
1 tablespoon fresh lime juice, plus wedges for serving
1/2 teaspoon grated lime zest
3 tablespoons extra-virgin olive oil
2 scallions, thinly sliced
8 skin-on, bone-in chicken thighs (about 2 1/2 pounds)
1 yellow bell pepper, chopped
Equipment:
baking sheet
aluminum foil
oven
bowl
Cooking instruction summary:
Position racks in the upper and lower thirds of the oven; preheat to 425 degrees F. Line 2 baking sheets with foil. Mix 1 1/2 teaspoons chili powder, 1/2 teaspoon cumin, 3/4 teaspoon salt, the cinnamon and lime zest in a bowl. Rub the spice mixture all over the chicken, then transfer to one of the baking sheets; set aside until ready to roast. Toss the hominy, squash, bell pepper, 2 tablespoons olive oil, the remaining 1/2 teaspoon each chili powder and cumin, and 1/4 teaspoon salt in a medium bowl. Spread on the other baking sheet. Transfer the chicken to the upper oven rack and the hominy to the lower rack. Roast, stirring the hominy occasionally, until the hominy is lightly browned and the chicken is cooked through, about 25 minutes. Transfer the hominy to a bowl and add the lime juice, the remaining 1 tablespoon olive oil, the scallions and cilantro. Season with salt and toss. Serve with the chicken and lime wedges. Photograph by Charles Masters
Step by step:
1. Position racks in the upper and lower thirds of the oven; preheat to 425 degrees F. Line 2 baking sheets with foil.
2. Mix 1 1/2 teaspoons chili powder, 1/2 teaspoon cumin, 3/4 teaspoon salt, the cinnamon and lime zest in a bowl. Rub the spice mixture all over the chicken, then transfer to one of the baking sheets; set aside until ready to roast.
3. Toss the hominy, squash, bell pepper, 2 tablespoons olive oil, the remaining 1/2 teaspoon each chili powder and cumin, and 1/4 teaspoon salt in a medium bowl.
4. Spread on the other baking sheet.
5. Transfer the chicken to the upper oven rack and the hominy to the lower rack. Roast, stirring the hominy occasionally, until the hominy is lightly browned and the chicken is cooked through, about 25 minutes.
6. Transfer the hominy to a bowl and add the lime juice, the remaining 1 tablespoon olive oil, the scallions and cilantro. Season with salt and toss.
7. Serve with the chicken and lime wedges.
8. Photograph by Charles Masters
Nutrition Information:
covered percent of daily need
