SPICE RUBBED ROAST CHICKEN
Provided by Trisha Yearwood
Categories main-dish
Time 2h15m
Yield 2 to 4 servings
Number Of Ingredients 12
Steps:
- Combine the salt, cumin, paprika, garlic powder, black pepper, cayenne and lemon zest in a bowl. Wash the chicken and pat very dry. Rub the spice mixture all over the chicken. Set the chicken on a plate and refrigerate, uncovered, for at least 1 hour and up to 8 hours (to dry out the skin and promote crisp skin).
- When you are ready to cook, preheat the oven to 425 degrees F.
- Stuff the chicken with the lemon quarters, garlic and bay leaves. Arrange the onion slices to make a bed for the chicken in a large cast-iron skillet. Set the chicken on the onions and tuck the wings tips under the chicken's body. Brush the chicken all over with the melted butter.
- Roast the chicken, basting once halfway through with the pan juices, until the skin is crisp and golden and an instant-read thermometer inserted in the thigh (do not touch bone) reads 165 degrees F, about 45 minutes. Let rest at least 10 minutes before carving.
SPICY CHICKEN AND HOMINY SOUP
This slow-cooked soup is also called "posole," a traditional good luck New Year's meal in my native New Mexico. Everyone makes it differently-my soup answers the age-old chili question, "Red or green?" by using both!-Janet Christine McDaniel, Arlington, Texas
Provided by Taste of Home
Categories Lunch
Time 4h15m
Yield 4 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 277 calories, Fat 10g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 1558mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 4g fiber), Protein 26g protein.
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.
SAUTEED CHICKEN WITH HOMINY CASSEROLE
Provided by Edna Lewis
Categories Chicken Mushroom Poultry Vegetable Sauté Casserole/Gratin Spring Potluck Hominy/Cornmeal/Masa
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Cut the chicken into 8 pieces. Rinse it under cold water and pat dry. Heat the butter in a skillet and when it foams, quickly sauté the chicken pieces, turning them so that they cook on both sides but do not brown. This seizes the skin so it does not shrivel during cooking. Drain the chicken on paper towels.
- Put the hominy in a 2-quart casserole with a lid. Lay the chicken pieces on top and cover with an even layer of onion, sliced mushrooms, and carrot. Add the bay leaf and sprinkle the pepper and dried thyme over the vegetables. Add the wine and cover the casserole.
- Cook in a preheated 325°F degree oven for 45 minutes. About 5 minutes before the casserole is finished cooking, add the salt and parsley. Take it from the oven and remove the bay leaf. Taste and add the cream if you want it. I do not always add it.
SPICE-RUBBED CHICKEN WITH HOMINY SAUTE
Smoky spices heat up the crispy meat at the center of this chicken recipe. A toss of hominy, tomatoes, and scallions provides a cool counterpoint to this flavorful dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 30m
Number Of Ingredients 10
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.
CHICKEN AND HOMINY SOUP WITH LIME AND CILANTRO
This is how you eat soup when it's hot outside. I like to season the chicken with chili powder and cumin, then toss them in the turbo broiler.
Provided by Nyki
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 30m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oil in a large pot over medium heat; stir cumin and paprika into hot oil until fragrant, about 1 minute. Add broth, hominy, chicken, diced tomatoes and juice, water, green onions, lime juice, and hot sauce to seasoned oil; bring to a boil. Reduce heat and simmer until flavors have blended, about 15 minutes. Garnish soup with cilantro just before serving.
Nutrition Facts : Calories 237.4 calories, Carbohydrate 26.1 g, Cholesterol 38.9 mg, Fat 8.2 g, Fiber 5.1 g, Protein 13.5 g, SaturatedFat 1.4 g, Sodium 1578.2 mg, Sugar 6 g
SPICY GARLIC LIME CHICKEN
A delightful chicken dish with a little spicy kick. Serve with rice and your favorite vegetable.
Provided by C. PEREZ
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 25m
Yield 4
Number Of Ingredients 13
Steps:
- In a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4 teaspoon garlic powder, onion powder, thyme and parsley. Sprinkle spice mixture generously on both sides of chicken breasts.
- Heat butter and olive oil in a large heavy skillet over medium heat. Saute chicken until golden brown, about 6 minutes on each side. Sprinkle with 2 teaspoons garlic powder and lime juice. Cook 5 minutes more, stirring frequently to coat evenly with sauce.
Nutrition Facts : Calories 220.1 calories, Carbohydrate 2.4 g, Cholesterol 83.7 mg, Fat 10.7 g, Fiber 0.3 g, Protein 27.7 g, SaturatedFat 4.5 g, Sodium 554.7 mg, Sugar 0.6 g
SAUTEED CHICKEN WITH HOMINY CASSEROLE
We always have hominy in the pantry - and so I'm on a mission to find some different ways to serve it. This recipe comes from epicurious.
Provided by Pinay0618
Categories Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cut the chicken into 8 pieces. Rinse it under cold water and pat dry. Season with garlic salt and pepper. Heat the butter in a skillet and when it foams, quickly sauté the chicken pieces, turning them so that they cook on both sides but do not brown. This seizes the skin so it does not shrivel during cooking. Drain the chicken on paper towels.
- Put the hominy in a 2-quart casserole with a lid. Lay the chicken pieces on top and cover with an even layer of onion, sliced mushrooms, and carrot. Add the bay leaf and sprinkle the pepper and dried thyme over the vegetables. Add the wine and cover the casserole.
- Cook in a preheated 325°F degree oven for 45 minutes. About 5 minutes before the casserole is finished cooking, add the salt and parsley. Take it from the oven and remove the bay leaf. Taste and add the cream if you want it.
SPICE-RUBBED CHICKEN WITH HOMINY SAUTE
Steps:
- Preheat oven to 425 degrees. In a small bowl, combine paprika, chile powder, oregano, 1 tsp salt and 1/4 tsp 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 - 25 minutes. Meanwhile, in a large saucepan, heat the oil over medium heat. Add the hominy and scallions; season with salt and pepper. Cook, stirring occasionaly, until scallions are softened, 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.
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- Preheat the oven to 350°. In a small skillet, toast the coriander, star anise, cracked peppercorns and crushed red pepper over moderate heat, shaking the pan, until fragrant, about 2 minutes. Transfer to a spice grinder and let cool; pulse until coarsely ground. Add the salt. Rub the spices all over the chicken.
- In a large skillet, heat the oil. Add the chicken and cook over high heat, turning once, until deep golden, 10 minutes. Arrange the chicken in a roasting pan, skin side up. Pour off most of the oil from the skillet and add the onion and leek. Cook over moderate heat, stirring, until softened, 5 minutes. Add the tomatoes, thyme and oregano and cook until the tomatoes just begin to break down, 3 minutes. Add the red wine and cook until reduced to 1/4 cup, scraping up any bits stuck to the pan, 5 minutes. Stir in 1 cup of water and pour the mixture into the roasting pan.
- Cover the pan with foil and braise the chicken in the oven for about 1 hour, until cooked through. Transfer the chicken to a plate. Strain the sauce into a saucepan. Boil until the sauce is reduced to 1 cup, 5 minutes. Stir in the vinegar and honey; keep warm.
- Preheat the broiler. Return the chicken to the roasting pan, skin side up, and broil 8 inches from the heat for 2 minutes, until the skin is crisp. Sprinkle with the parsley and chives. Serve the chicken with the sauce.
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