Spicy Chicken and Hominy Stew

I had the pleasure of tasting this stew at a church dinner and immediately sought out the recipe.  If you like Tex-Mex flavors, you're really going to like it.  The original recipe called for sauteed chicken breasts, but I've adapted it slightly to take advantage of precooked rotisserie chicken.  I had no idea hominy was so good - I'm dreaming of the next time I make this wonderful stew.

Items used to make this recipe:

(affiliate links)

• 3-quart soup pot https://amzn.to/2FfWr4r

• the best soup ladle https://amzn.to/2MFJU0g

• canned hominy https://amzn.to/32CTn13

• salsa verde https://amzn.to/3o3Yoav

• sliced olives https://amzn.to/32DzU0f

• the sonoma diet cookbook https://amzn.to/2F0IwPd

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Spicy Chicken and Hominy Stew

makes 8 servings

Printable Recipe

Ingredients

• 1 tablespoon extra virgin olive oil

• 1 1/2 cups onion, chopped

• 6 cloves garlic, minced

• 8 cups chicken broth (try my homemade)

• 2 15-ounce cans hominy, rinsed and drained

• 1 cup sliced black olives

• 1 cup jarred green salsa or green enchilada sauce

• 1 red bell pepper, minced

• 3-4 cups chopped rotisserie chicken

• 1/4 cup fresh cilantro, chopped

• 1/2 cup sour cream (optional)

• 1/2 avocado, chopped (optional)

• 2 tablespoons shredded cotija or mozzarella cheese (optional)

Directions

1. In a 6-quart casserole pan, saute onions in olive oil until translucent.

2. Add minced garlic and stir constantly for 30-60 seconds or until fragrant.

3. Add chicken broth, hominy, olives, red bell pepper, and chicken.

4. Bring mixture to a boil; reduce heat and simmer for 10 minutes.

5. Stir in the cilantro and serve. Add optional avocado and cheese to individual bowls if desired. Makes 6 servings.

Note

• Save that rotisserie chicken carcass to make homemade chicken stock!! 

adapted from The Sonoma Diet Cookbook

Asian-Style Baked Chicken

Everybody could use a few new easy-to-prepare weeknight dishes like this Asian-inspired chicken, a family favorite in our house.  Pick up a package of boneless chicken thighs and the ingredients for a nice salad and you can have a fantastic dinner on the table in about an hour.

Items used to make this recipe:

(affiliate links)

• nonstick foil https://amzn.to/35T4dxa

• half sheet pan/cooling rack set https://amzn.to/35JJuLY

• silicone pastry brush https://amzn.to/2YVwCkq (get a dark one if you’re concerned about staining)

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Asian-Style Baked Chicken

Printable Recipe

Ingredients

• 1 1/2 pounds boneless, skinless chicken thighs, trimmed

• 1/4 cup ketchup

• 2 tablespoons honey

• 1/4 teaspoon garlic powder (or granulated garlic)

• ground black pepper to taste

• garnish: sliced scallions

Directions

1. Preheat the oven to 350F.

2. Combine the ketchup, honey, and garlic powder in a small bowl.

3. Wrap a sheet pan with foil (I like to use non-stick foil) and place an oven-safe rack in the pan.

4. Trim the excess fat from the chicken thighs and place them right side up in a single layer on the rack.

5. Use a pastry brush to apply about 1/3 of the ketchup mixture to the chicken thighs and bake for 15 minutes.

6. Baste with another 1/3 of the ketchup mixture and bake for another 15 minutes; repeat one more time using the remaining 1/3 of the ketchup mixture.

7. Remove chicken from the oven and sprinkle with ground black pepper to taste.

8. Garnish with sliced scallions and serve. Makes 4 servings.