Imagine a dish that combines the bold, vibrant flavors of Mexican cuisine with the comforting warmth of a hearty stew. Our Spicy Chicken and Hominy Ragout is not just a meal—it's a flavor explosion that will transport your taste buds south of the border! Packed with tender, seasoned chicken, hearty hominy, and a rich, spicy sauce, this recipe is about to become your new obsession. Whether you're a spice lover or just craving something extraordinary, this ragout promises to tantalize your senses and impress even the most discerning dinner guests.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 lb chicken thighs, boneless and skinless
- 1 can hominy, drained
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can diced tomatoes
- 2 cups chicken broth
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Pat the chicken thighs dry with paper towels and season generously with salt, pepper, cumin, and chili powder on both sides.
- Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add a small amount of oil and sear the chicken thighs until golden brown on both sides, approximately 3-4 minutes per side. Remove chicken and set aside.
- In the same pot, add diced onions and sauté until translucent and slightly caramelized, about 4-5 minutes. Add minced garlic and cook for an additional 30 seconds until fragrant.
- Pour in the diced tomatoes and chicken broth, scraping the bottom of the pot to release any browned bits. This will add depth to the ragout's flavor.
- Return the seared chicken thighs to the pot. Reduce heat to low, cover, and simmer for 15-20 minutes or until chicken is completely cooked through.
- Add the drained hominy to the pot and stir gently. Simmer for an additional 5-7 minutes to allow the hominy to heat through and absorb the flavors.
- Using two forks, shred the chicken thighs directly in the pot, mixing them with the hominy and sauce.
- Taste and adjust seasoning with additional salt, pepper, or chili powder as needed.
- Serve hot, garnished with fresh chopped cilantro. Accompany with warm tortillas or rice if desired.
Tips
- Chicken Selection: Use boneless, skinless chicken thighs for maximum flavor and tenderness. They're more forgiving during cooking and stay juicier than chicken breasts.
- Seasoning Secrets: Don't be shy with your spices! Toast your cumin and chili powder in the pot for 30 seconds before adding other ingredients to enhance their depth and complexity.
- Searing Technique: Ensure your chicken gets a golden-brown crust by patting it dry before seasoning and using a hot pan. This creates delicious browned bits that add incredible flavor to the ragout.
- Hominy Handling: Drain the hominy thoroughly to prevent excess liquid in your ragout. If you can't find canned hominy, dried hominy or corn can be good substitutes.
- Garnish Generously: Fresh cilantro isn't just a garnish—it adds a bright, fresh contrast to the rich, spicy ragout. Chop it finely and sprinkle liberally.
- Make-Ahead Magic: This ragout tastes even better the next day, so don't hesitate to prepare it in advance. The flavors will continue to meld and deepen overnight.
- Customization: Feel free to adjust the spice level by increasing or decreasing chili powder. Add a diced jalapeño for extra heat if you're feeling adventurous!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 28g
Fat: 12g
Saturated Fat: g
Cholesterol: 110mg
