Chili Hen with Hominy Hash


2 teaspoons chili powder

1 teaspoon floor cumin

Kosher salt

1/4 teaspoon floor cinnamon

1/2 teaspoon grated lime zest

8 skin-on, bone-in rooster thighs (about 2 1/2 kilos)

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 recent lime juice, plus wedges for serving

2 scallions, thinly sliced

1/4 cup chopped recent cilantro


1. Place racks within the higher and decrease thirds of the oven; preheat to 425 levels F. Line 2 baking sheets with foil. Combine 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 combination all around the rooster, then switch to one of many baking sheets; put aside till able to roast.

2. Toss the hominy, squash, bell pepper, 2 tablespoons olive oil, the remaining 1/2 teaspoon every chili powder and cumin, and 1/4 teaspoon salt in a medium bowl. Unfold on the opposite baking sheet.

3. Switch the rooster to the higher oven rack and the hominy to the decrease rack. Roast, stirring the hominy sometimes, till the hominy is flippantly browned and the rooster is cooked by means of, about 25 minutes.

4. Switch 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 rooster and lime wedges.

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