Chili Chicken with Hominy Hash

 

Here’s a flavorful way to make Chili Chicken with Hominy Hash, combining tender spiced chicken with a hearty hominy-vegetable base. This version is stimulated by Tex-Mex flavors however balanced for a domestic-cooked meal.

 

Ingredients

For the Chicken:

1 lb (450g) boneless hen thighs or breasts, diced

2 tsp chili powder

1 tsp smoked paprika

half tsp cumin

half of tsp garlic powder

Salt and pepper to flavor

1 tbsp olive oil

For the Hominy Hash:

1 can (15 ounces / 425g) hominy, drained and rinsed

1 small onion, finely chopped

1 bell pepper (purple or inexperienced), diced

1 jalapeño, minced (optional, for warmth)

2 cloves garlic, minced

1 tsp cumin

half of tsp smoked paprika

Salt and pepper to flavor

1–2 tbsp olive oil

1/2 cup cherry tomatoes, halved

Fresh cilantro for garnish

Optional Toppings:

Lime wedges

Avocado slices

Sour cream or Greek yogurt

Shredded cheese

 

 

 

Instructions

1. Marinate and Cook the Chicken:

In a bowl, toss the diced chicken with chili powder, smoked paprika, cumin, garlic powder, salt, and pepper.

Heat 1 tbsp olive oil in a skillet over medium-excessive warmth.

Cook chicken until browned and cooked thru, approximately 6–8 mins. Remove from skillet and set aside.

2. Prepare the Hominy Hash:

In the equal skillet, heat 1–2 tbsp olive oil.

Sauté onion, bell pepper, and jalapeño for three–4 minutes till softened.

Add garlic, cumin, smoked paprika, salt, and pepper; cook dinner for every other minute.

Stir in hominy and cook for 5–6 mins until gently toasted and barely crispy.

Toss in cherry tomatoes at the stop and prepare dinner for 1–2 mins until warmed.

3. Combine and Serve:

Add the cooked hen back into the skillet and blend the whole lot collectively.

Taste and modify seasoning if needed.

Serve hot, garnished with fresh cilantro and optionally available toppings like avocado, lime, or a dollop of yogurt.

This dish is spicy, hearty, and complete of texture. The hominy gives it a barely nutty, chewy bite that complements the chili chicken perfectly.

I can also come up with a faster one-pan model that crisps the hominy greater and gives a slightly smoky flavor in case you want. Do you want me to do this.