Tonight we had Chili Chicken with Hominy Hash for dinner. It was really tasty! I found the recipe in the October 2014 Food Network magazine. It only required a little bit of prep, which made it an easy meal for the three of us.

Position the racks in the upper and lower thirds of the oven before preheating 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, 1/4 cinnamon and 1/2 teaspoon of lime zest in a bowl. Rub the spice mixture all over 1-2 pounds of boneless chicken thighs (Note: we used 1 pound for the three of us). Transfer to one of the baking sheets and set aside until ready to roast.Toss 1 can of drained, rinsed hominy (that has also been lightly patted dry), 1/2 -1 acorn squash that has been seeded and diced, 1 red or yellow bell pepper, 2 tablespoons olive oil, 1/2 teaspoon each chili powder and cumin, and 1/4 teaspoon salt in a medium bowl. Spread on the other baking sheet.

Place the chicken on the upper oven rack and the hominy mixture on 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 as desired.

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