Description
A bold and hearty one-skillet dish, Chili Chicken with Hominy Hash brings together spicy chili-rubbed chicken and golden, crispy hominy with sautéed vegetables. It’s fast, flavorful, and perfect for any meal of the day.
Ingredients
- Boneless Skinless Chicken Thighs: 1 pound – Juicy and perfect for absorbing spice rubs
- Canned Hominy (drained and rinsed): 2 cups – Chewy and nutty, adds hearty texture
- Red Bell Pepper (diced): 1 – Sweet and colorful veggie balance
- Yellow Onion (chopped): 1 medium – Savory base for the hash
- Garlic (minced): 2 cloves – Aromatic and flavorful
- Ground Chili Powder: 1 tablespoon – Gives the dish its signature heat
- Smoked Paprika: 1 teaspoon – Adds smokiness and depth
- Cumin: 1 teaspoon – Earthy and rich flavor enhancer
- Salt: 1 teaspoon – Essential for seasoning
- Black Pepper: ½ teaspoon – Adds mild heat
- Olive Oil: 2 tablespoons – For sautéing and searing
- Fresh Cilantro or Green Onion (chopped): ¼ cup – Optional garnish
- Lime Wedges: For serving – Adds brightness and acidity
Instructions
- Preheat Your Equipment: Heat a large skillet over medium-high heat until hot.
- Combine Ingredients: Mix chili powder, smoked paprika, cumin, salt, and pepper. Rub onto chicken thighs.
- Prepare Your Cooking Vessel: Add 1 tablespoon oil to skillet. Sear chicken 4–5 minutes per side until cooked through. Set aside.
- Assemble the Dish: Add remaining oil, sauté onion and bell pepper for 4 minutes, then garlic for 1 minute. Add hominy and cook, pressing to brown.
- Cook to Perfection: Let hash crisp for 8–10 minutes. Dice chicken and stir into hash.
- Finishing Touches: Turn off heat, garnish with herbs if using, and serve with lime wedges.
- Serve and Enjoy: Plate and enjoy hot. Top with a fried egg for a brunchy option.
Notes
- Dry hominy thoroughly for best browning results.
- Use a cast iron skillet for an evenly crisp hash.
- Deglaze with a splash of broth to pick up extra flavor from the pan.
- Add corn or beans to bulk up the hash.