Chili Chicken With Hominy Hash
Serves: 5
Gideon Batz
1 January 1970
Based on User reviews:
52
Spice
30
Sweetness
60
Sourness
35
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
2 tsps
Chili Powder1 tsp
Ground Cumin1 tsp
Ground Cinnamon1 medium
Acorn Squash (seeded and diced)3 tbsps
Extra-Virgin Olive Oil1 cup
Cilantro (chopped fresh)Directions:
1
Position racks in the upper and lower thirds of the oven; preheat to 425 degrees F
2
Line 2 baking sheets with foil
3
Mix 1 1/2 teaspoons chili powder, 1/2 teaspoon cumin, 3/4 teaspoon salt, the cinnamon and lime zest in a bowl
4
Rub the spice mixture all over the chicken, then transfer to one of the baking sheets; set aside until ready to roast
5
Toss the hominy, squash, bell pepper, 2 tablespoons olive oil, the remaining 1/2 teaspoon each chili powder and cumin, and 1/4 teaspoon salt in a medium bowl
6
Spread on the other baking sheet
7
Transfer the chicken to the upper oven rack and the hominy to the lower rack
8
Roast, stirring the hominy occasionally, until the hominy is lightly browned and the chicken is cooked through, about 25 minutes
9
Transfer the hominy to a bowl and add the lime juice, the remaining 1 tablespoon olive oil, the scallions and cilantro
10
Season with salt and toss
11
Serve with the chicken and lime wedges
12
Photograph by Charles Masters