Updated Apr 5, 2017Chatelaine
olive oil, divided
onion, thinly sliced
jalapeño, seeded, thinly sliced (optional)
garlic cloves, minced
cumin seeds, crushed (see Kitchen Tip)
low-sodium chicken broth
skinless, boneless chicken thighs, halved crosswise
canned hominy or navy beans, drained and rinsed
queso fresco cheese, (optional)
sliced radishes, (optional)
strips of tortilla, (optional)
diced avocado, (optional)
- HEAT 1 tbsp oil in a large saucepan over medium heat. Add onion and cook, stirring, until softened, 4 min. Add jalapeno, garlic and cumin and cook, stirring, for 2 min. Add broth and chicken and bring to a simmer. Poach chicken, turning a few times, until no longer pink inside, 10 min.
- REMOVE chicken to a plate and shred with 2 forks. Skim broth and discard any scum with spoon.
- STIR tomatoes, hominy and chicken into broth and cook until heated through, 4 min. Stir in lime juice and remaining 2 tbsp oil. Serve with cilantro, queso fresco, tortilla strips, radish and avocado on the side.
Kitchen Tip: Place cumin seeds on cutting board and crush with bottom of small saucepan or frying pan.
Kitchen Tip: This recipe makes enough for a second dinner or the best bag lunch.
NutritionCalories 140, Protein 14 g, Carbohydrates 10 g, Fat 5 g, Fibre 2 g, Sodium 498 mg. Excellent source of folate
How to spatchcock a chicken