Monday, February 7, 2011
Wordless Week, Episode One: Spice-Rubbed Chicken and Hominy Saute
A brief explanation: I've been putting off blog updates due to a lot of different things interfering with both my creative jones and my free time. The backlog has had the ironic consequence of making it even harder for me to sit down and be in the mood to blog. So in order to get some of these dishes posted and take some of the pressure off, I'm doing a Wordless Week, as many other bloggers do Wordless Wednesday.
I'll post a pic or two of the dish and text of or a link to the recipe, if available. Enjoy.
Episode One: Spice-Rubbed Chicken with Hominy Saute. I served this Martha Stewart combination with some simple buttered noodles.
I'll post a pic or two of the dish and text of or a link to the recipe, if available. Enjoy.
Episode One: Spice-Rubbed Chicken with Hominy Saute. I served this Martha Stewart combination with some simple buttered noodles.
Spice Rubbed Chicken with Hominy Sauté
Serves 4
1 tbsp. paprika
½ tsp. ancho or chipotle chile powder
½ tsp. oregano
Coarse salt and ground pepper
8 bone-in, skin-on chicken thighs (about 3 pounds total)
1 tbsp. vegetable oil
2 cans (14 oz. each) hominy, rinsed and drained
4 to 5 scallions, thinly sliced
1 pint grape tomatoes, halved
Preheat oven to 425º. Combine paprika, chile powder, oregano, 1 tsp. salt, and ¼ tsp. pepper. Place chicken on a rimmed baking sheet and rub with spice mixture. Bake until 165º internally, about 20-25 minutes.
Meanwhile, heat oil in a medium saucepan over medium heat. Add hominy and scallions; season with salt and pepper. Cook, stirring occasionally, until scallions are softened, 2-3 minutes. Add tomatoes and cook until warmed through, 2-3 minutes. Serve alongside chicken thighs.
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