Lrimerman
02-27-2004, 04:41 PM
I did a search and didn't see this anywhere, sorry if I missed it.
I made this with some alterations and it was very good. My kids didn't like it, but my mom had some and already asked me for the recipe.
It is in the notes what changes I made (several). The pepper sauce was really good with this, I used the green tabasco.
Lisa
* Exported from MasterCook *
Chicken Chili with Hominy
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon canola oil
1 pound Boneless Skinless Chicken Thighs
1 medium onion -- diced
2 cloves garlic -- minced
1 medium poblano pepper -- diced
2 cans reduced-sodium chicken broth -- (14.5 ounces each)
2 cans navy beans, canned -- drained and rinsed (15 oz each)
1 can hominy -- draned (15 oz)
course salt
pepper
fresh cilantro -- for garnish
jalapeno pepper sauce, such as green tabasco -- for serving (optional)
In a large pot heat oil over medium high heat. Brown chicken until golden, 3-4 minutes per side. Transfer to a plate, set aside.
Reduce heat to medium. Add onion, garlic and chile; cook, stirring often, until onion softens, 3-4 minutes.
Cut browned chicken into 1/2 inch strips. Add chicken, broth, and beans to pot; bring to a boil. Reduce heat to an active simmer, and cook until chicken is very tender and chili has thickened, 25-30 minutes.
Reserve 1/2 cup hominy to use as garnish; stir remaining hominy into chili. Season with salt and pepper. Ladle into bowls; garnish with cilantro adn reserved hominy, and drizzle with jalapeno sauce, as desired.
Source:
"Everyday Food Jan/Feb 2004"
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Per Serving (excluding unknown items): 226 Calories; 4g Fat (17.1% calories from fat); 11g Protein; 37g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 673mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1/2 Fat.
NOTES : I used Boneless skinless chicken breast because that is what I had, I also poached them instead because they were frozen. I cut them into large chunks. I used a small can of mild chopped green chile peppers instead of the poblano pepper (since that is what I had on hand). I used a 32 oz box of broth. I also skipped the cilantro (didn't have any) and put all the hominy in the soup (no garnish). The pepper sauce was awesome with this.
I made this with some alterations and it was very good. My kids didn't like it, but my mom had some and already asked me for the recipe.
It is in the notes what changes I made (several). The pepper sauce was really good with this, I used the green tabasco.
Lisa
* Exported from MasterCook *
Chicken Chili with Hominy
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon canola oil
1 pound Boneless Skinless Chicken Thighs
1 medium onion -- diced
2 cloves garlic -- minced
1 medium poblano pepper -- diced
2 cans reduced-sodium chicken broth -- (14.5 ounces each)
2 cans navy beans, canned -- drained and rinsed (15 oz each)
1 can hominy -- draned (15 oz)
course salt
pepper
fresh cilantro -- for garnish
jalapeno pepper sauce, such as green tabasco -- for serving (optional)
In a large pot heat oil over medium high heat. Brown chicken until golden, 3-4 minutes per side. Transfer to a plate, set aside.
Reduce heat to medium. Add onion, garlic and chile; cook, stirring often, until onion softens, 3-4 minutes.
Cut browned chicken into 1/2 inch strips. Add chicken, broth, and beans to pot; bring to a boil. Reduce heat to an active simmer, and cook until chicken is very tender and chili has thickened, 25-30 minutes.
Reserve 1/2 cup hominy to use as garnish; stir remaining hominy into chili. Season with salt and pepper. Ladle into bowls; garnish with cilantro adn reserved hominy, and drizzle with jalapeno sauce, as desired.
Source:
"Everyday Food Jan/Feb 2004"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 226 Calories; 4g Fat (17.1% calories from fat); 11g Protein; 37g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 673mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1/2 Fat.
NOTES : I used Boneless skinless chicken breast because that is what I had, I also poached them instead because they were frozen. I cut them into large chunks. I used a small can of mild chopped green chile peppers instead of the poblano pepper (since that is what I had on hand). I used a 32 oz box of broth. I also skipped the cilantro (didn't have any) and put all the hominy in the soup (no garnish). The pepper sauce was awesome with this.