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:

Quickview
1165k Calories
62g Protein
11g Total Fat
208g Carbs
31% Health Score
Limit These
Calories
1165k
58%

Fat
11g
18%

  Saturated Fat
1g
10%

Carbohydrates
208g
70%

  Sugar
27g
31%

Cholesterol
0.0mg
0%

Sodium
581mg
25%

Get Enough Of These
Protein
62g
124%

Vitamin C
112mg
136%

Iron
16mg
93%

Fiber
21g
86%

Calcium
557mg
56%

Vitamin K
23µg
22%

Vitamin A
690IU
14%

Vitamin E
2mg
14%

Manganese
0.27mg
13%

Magnesium
42mg
11%

Potassium
315mg
9%

Zinc
1mg
9%

Vitamin B6
0.17mg
8%

Phosphorus
72mg
7%

Vitamin B1
0.1mg
7%

Copper
0.12mg
6%

Folate
23µg
6%

Selenium
3µg
5%

Vitamin B5
0.45mg
5%

Vitamin B3
0.87mg
4%

Vitamin B2
0.04mg
2%

covered percent of daily need
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The Arabs invented caramel.

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