Spicy Chicken And Hominy Ragoût Recipes

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CHILI CHICKEN WITH HOMINY HASH



Chili Chicken with Hominy Hash image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

2 teaspoons chili powder
1 teaspoon ground cumin
Kosher salt
1/4 teaspoon ground cinnamon
1/2 teaspoon grated lime zest
8 skin-on, bone-in chicken thighs (about 2 1/2 pounds)
1 15-ounce can white hominy, drained, rinsed and patted dry
1/2 medium acorn squash, seeded and diced
1 yellow bell pepper, chopped
3 tablespoons extra-virgin olive oil
1 tablespoon fresh lime juice, plus wedges for serving
2 scallions, thinly sliced
1/4 cup chopped fresh cilantro

Steps:

  • 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.

Nutrition Facts : Calories 507 calorie, Fat 30 grams, SaturatedFat 7 grams, Cholesterol 115 milligrams, Sodium 572 milligrams, Carbohydrate 28 grams, Fiber 6 grams, Protein 34 grams

SPICY CHICKEN AND HOMINY RAGOûT



Spicy Chicken and Hominy Ragoût image

Categories     Chicken     Herb     Tomato     Stew     Quick & Easy     Bon Appétit

Yield Serves 2

Number Of Ingredients 6

1 tablespoon vegetable oil
2 large skinless boneless chicken breast halves, cut crosswise into 1/2-inch-wide strips
1 14 1/2-ounce can Mexican-style stewed tomatoes
1 cup drained canned golden hominy
1 1/4 teaspoons chili powder
3 tablespoons chopped fresh cilantro

Steps:

  • Heat vegetable oil in heavy large skillet over medium-low heat. Sprinkle chicken with salt and pepper. Add chicken to skillet and sauté until no longer pink, about 3 minutes. Add tomatoes, hominy and chili powder and bring to boil. Reduce heat and simmer uncovered until chicken is cooked through and sauce is slightly thickened, breaking up tomatoes with back of spoon, about 8 minutes. Mix in cilantro. Season ragout to taste with salt and pepper and serve.

CAJUN CHICKEN RAGOUT



Cajun Chicken Ragout image

This is an old, personal favorite recipe of mine. While not totally authentic, it celebrates the fabulous flavors of Cajun cuisine. Serve this thick sauce over rice.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 1h

Yield 4

Number Of Ingredients 20

6 slices bacon, cut into 1/4-inch pieces
1 large onion, diced
2 ribs celery, diced
1 pinch salt
1 green bell pepper, diced
1 red bell pepper, diced
3 cloves garlic, minced
1 tablespoon vegetable oil
⅓ cup all-purpose flour
1 teaspoon freshly ground black pepper
1 teaspoon paprika
½ teaspoon dried oregano
¼ teaspoon cayenne pepper, or to taste
3 cups cold chicken broth, divided
1 teaspoon Worcestershire sauce
8 ounces andouille sausage, sliced
2 tablespoons finely chopped green onion (white and light green parts)
2 cups shredded cooked chicken breast
¼ cup finely chopped green onion (white and light green parts)
salt and freshly ground black pepper to taste

Steps:

  • Cook and stir bacon in a skillet over medium heat until crisp, about 10 minutes. Transfer bacon to a bowl with a slotted spoon, reserving 2 tablespoons bacon fat in the pan.
  • Return skillet to medium heat; cook and stir onion, celery, and a pinch of salt until onion begins to soften, about 5 minutes. Add green bell pepper, red bell pepper, and garlic; cook, stirring frequently, until bell peppers are soft, about 5 minutes.
  • Pour vegetable oil into the onion mixture, sprinkle in flour, and cook until flour is browned and mixture thickens, about 5 minutes. Add 1 teaspoon black pepper, paprika, oregano, and cayenne pepper and stir to combine.
  • Pour 1/4 cup of chicken broth into vegetable mixture; cook and stir, scraping any browned bits off the bottom of the pan, until combined. Add remaining broth and Worcestershire sauce. Increase heat to medium-high and simmer until sauce is thick and reduced slightly, about 10 minutes.
  • Reduce heat to low. Add andouille sausage, chicken, and reserved bacon. Cook until heated hot.
  • Remove from heat, stir in green onions, and season with salt and black pepper to taste.

Nutrition Facts : Calories 512.3 calories, Carbohydrate 20.9 g, Cholesterol 104.7 mg, Fat 31.4 g, Fiber 3.4 g, Protein 34.7 g, SaturatedFat 9.5 g, Sodium 1875.1 mg, Sugar 5.6 g

SPICE-RUBBED CHICKEN WITH HOMINY SAUTE



Spice-Rubbed Chicken with Hominy Saute image

Smoky spices heat up the crispy meat at the center of this chicken recipe. A toss of hominy, tomatoes, and scallions provides a cool counterpoint to this flavorful dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 30m

Number Of Ingredients 10

1 tablespoon paprika
1/2 teaspoon chipotle chile powder
1/2 teaspoon dried oregano
Coarse salt and ground pepper
8 bone-in, skin-on chicken thighs (about 3 pounds total)
1 tablespoon vegetable oil
2 cans (14 ounces each) hominy, rinsed and drained
4 to 5 scallions, thinly sliced
1 pint grape tomatoes, halved
1 tablespoon cider vinegar

Steps:

  • Preheat oven to 425 degrees. In a small bowl, combine paprika, chile powder, oregano, 1 teaspoon salt, and 1/4 teaspoon pepper. Place chicken on a rimmed baking sheet, and rub with spice mixture. Bake until an instant-read thermometer inserted in thickest part of thigh (avoiding bone) registers 165 degrees, 20 to 25 minutes.
  • Meanwhile, make hominy saute: In a large saucepan, heat oil over medium. Add hominy and scallions; season with salt and pepper. Cook, stirring occasionally, until scallions are softened, 2 to 3 minutes. Add tomatoes; cook until warmed through, 2 to 3 minutes. Remove from heat, and add vinegar; season with salt and pepper. Drizzle chicken with pan juices, if desired, and serve with hominy saute.

SPICY CHICKEN AND HOMINY SOUP



Spicy Chicken and Hominy Soup image

This slow-cooked soup is also called "posole," a traditional good luck New Year's meal in my native New Mexico. Everyone makes it differently-my soup answers the age-old chili question, "Red or green?" by using both!-Janet Christine McDaniel, Arlington, Texas

Provided by Taste of Home

Categories     Lunch

Time 4h15m

Yield 4 servings.

Number Of Ingredients 11

1 pound boneless skinless chicken breasts, cubed
2 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 chipotle peppers in adobo sauce
2 cans (14-1/2 ounces each) chicken broth, divided
1 can (15 ounces) hominy, rinsed and drained
1 can (4 ounces) chopped green chilies
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon pepper

Steps:

  • In a large skillet, brown chicken in oil. With a slotted spoon, transfer chicken to a 3- or 4-qt. slow cooker. In the same skillet, saute onion and garlic in drippings until tender; add to chicken., Place chipotle peppers and 1/4 cup broth in a blender or food processor; cover and process until blended. Add to chicken mixture. Stir in the hominy, chilies, seasonings and remaining broth. Cover and cook on low for 4-5 hours or until chicken is tender.

Nutrition Facts : Calories 277 calories, Fat 10g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 1558mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 4g fiber), Protein 26g protein.

SAUTEED CHICKEN WITH HOMINY CASSEROLE



Sauteed Chicken with Hominy Casserole image

Provided by Edna Lewis

Categories     Chicken     Mushroom     Poultry     Vegetable     Sauté     Casserole/Gratin     Spring     Potluck     Hominy/Cornmeal/Masa

Yield Makes 4 servings

Number Of Ingredients 13

One 2 1/2-pound chicken
3 tablespoons butter
3 cups hominy
1 medium onion, chopped
1/4 pound mushrooms, sliced
1 small carrot, thinly sliced
1 bay leaf
1/2 teaspoon freshly ground black pepper
Pinch dried thyme leaves
1/4 cup white wine (not too dry)
1/2 teaspoon salt
1 tablespoon finely chopped parsley
2 tablespoons heavy cream (optional)

Steps:

  • Cut the chicken into 8 pieces. Rinse it under cold water and pat dry. Heat the butter in a skillet and when it foams, quickly sauté the chicken pieces, turning them so that they cook on both sides but do not brown. This seizes the skin so it does not shrivel during cooking. Drain the chicken on paper towels.
  • Put the hominy in a 2-quart casserole with a lid. Lay the chicken pieces on top and cover with an even layer of onion, sliced mushrooms, and carrot. Add the bay leaf and sprinkle the pepper and dried thyme over the vegetables. Add the wine and cover the casserole.
  • Cook in a preheated 325°F degree oven for 45 minutes. About 5 minutes before the casserole is finished cooking, add the salt and parsley. Take it from the oven and remove the bay leaf. Taste and add the cream if you want it. I do not always add it.

ROTISSERIE CHICKEN CHILI WITH HOMINY AND CHILES



Rotisserie Chicken Chili With Hominy and Chiles image

Spices permeate the entire dish - cumin, oregano, and cayenne pepper - and hominy adds an authentic Southwestern accent to this chicken chili. Save a big chunk of time simply by using rotisserie chickens from the supermarket and canned chicken broth as the chili base.

Provided by Ben S.

Categories     Soups, Stews and Chili Recipes     Chili Recipes     White Chili Recipes

Yield 16

Number Of Ingredients 15

2 store-bought roast chickens, meat picked from bones and
2 quarts chicken broth
6 tablespoons vegetable oil
¼ cup ground cumin
4 teaspoons dried oregano
½ teaspoon cayenne pepper
2 large onions, cut into medium dice
2 (4 ounce) jars diced mild green chiles
2 (20 ounce) cans hominy, or equal quantity of canned white beans, such as cannellini or great Northern
6 medium garlic cloves, minced
2 cups frozen corn, preferably shoepeg
sour cream
cilantro or scallions
lime wedges
green hot sauce

Steps:

  • Bring skin and bones, chicken broth and 1 quart of water to boil over medium-high heat. Reduce heat to low and simmer about 30 minutes. Strain and discard skin and bones.
  • Heat oil over medium-low heat in a soup kettle. Add cumin, oregano and cayenne and cook until spices are fragrant, about 1 minute. Add onion; increase heat to medium; saute until soft, 4 to 5 minutes. Stir in chicken and chiles. Add 4 cups hominy and all but 1 cup of the broth and bring to a simmer. Reduce heat to low and simmer, uncovered, stirring occasionally, 25 to 30 minutes.
  • Process remaining 2 cups hominy and 1 cup broth until silky smooth; add to soup. Stir garlic and corn into soup. Simmer for a minute or so longer, then cover and let stand for 5 minutes.
  • Ladle into bowls and top with sour cream, cilantro or scallions. Pass separately the lime wedges and green hot pepper sauce.

Nutrition Facts : Calories 436.1 calories, Carbohydrate 20.2 g, Cholesterol 98.4 mg, Fat 25 g, Fiber 3.6 g, Protein 32.1 g, SaturatedFat 6.9 g, Sodium 962.7 mg, Sugar 3.8 g

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