Spicy Chicken And Hominy Ragoût Recipes

SPICY CHICKEN AND HOMINY SOUP

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.

SPICY CHICKEN AND HOMINY MEXICAN SOUP

Steps:

• Heat oil in a large pot over medium-high heat. Add chicken, onion, chipotle peppers, garlic, and garlic salt; cook and stir until lightly browned, 5 to 8 minutes.
• Stir enchilada sauce, hominy, tomatoes, black beans, and water into the pot. Season with chili powder, cumin, oregano, cayenne pepper, salt, and pepper. Bring to a gentle boil. Cover and simmer until flavors combine, about 40 minutes. Garnish with cilantro.

CROCK POT CHICKEN AND HOMINY STEW

Steps:

• Combine first 9 ingredients (through stock) in medium crock pot (I used a 3 1/2 quart - don't use anything bigger unless you plan to double the recipe).
• Lay chicken on top of this mixture, and top with hominy and salsa.
• Cover and cook on low for 6-7 hours.
• Use two forks to pull apart the chicken, and remove bones if you used bone-in meat.

SPICE-RUBBED CHICKEN WITH HOMINY SAUTE

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.

INSTANT POT SPICY CHICKEN RAGU

Steps:

• Combine the olive oil, tomatoes, balsamic, garlic, onion, parsley, thyme, and red pepper flakes in a 3-quart Instant Pot. Place the chicken thighs in the sauce and push them down so they are covered by the other ingredients.
• Lock the lid in place, close the steam vent, and select the high-pressure setting. Set the timer for eight minutes. It will take the pot some time to get to pressure and which point the sauce will cook for eight minutes (see note about cooking frozen chicken). When the timer goes off, cover the steam vent with a towel (to protect your hand) and do a quick release. Once the steam has vented, open the pot and shred the chicken with two forks. If it's easier, you can remove the chicken and shred it on a cutting board and place it back in the sauce.
• The sauce will be thin when you open the pot, but it will thicken as you shred the chicken. If you think your sauce is too thin you can turn on the saute setting and cook the sauce and chicken until some of the liquid evaporates.

SPICY CHICKEN AND HOMINY RAGOûT

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.