Chili Chicken with Hominy Hash rcipe
Looking for a vibrant, flavor-packed dish that’s perfect for dinner? This Chili Chicken with Hominy Hash combines tender, spice-rubbed chicken thighs with a colorful mix of roasted hominy, acorn squash, and bell pepper. The result is a hearty and satisfying meal.
The chicken is seasoned with a warm blend of chili powder, cumin, and a hint of cinnamon, bringing a delightful depth of flavor. Paired with the zesty lime-infused hominy hash, each bite offers a perfect balance of spicy, savory, and fresh.
This dish is ideal for busy weeknights or casual gatherings, offering a delicious combination that’s sure to impress. Serve with fresh lime wedges for an extra burst of brightness. Enjoy a wholesome meal that’s as pleasing to the palate as it is to the eye.Chili Chicken with Hominy Hash: Ingredients
Chili Powder & Ground Cumin
These spices create a warm, smoky foundation that infuses the chicken and hominy with a bold, earthy depth, balancing heat with aromatic richness.
Chicken Thighs
Tender and juicy, skin-on, bone-in chicken thighs absorb the spice blend perfectly, creating a crispy exterior while staying moist inside.
White Hominy
With its chewy texture, hominy adds a hearty, corn-like sweetness that complements the spiced chicken, making it an essential part of the hash.
Acorn Squash
This seasonal squash brings a mild, natural sweetness that balances the savory heat, roasting to caramelized perfection.
Lime Zest & Juice
Bright and citrusy, lime adds a fresh zing, lifting the flavors of the chicken and bringing out the warmth of the spices.Recipe Tips
- Achieving Perfectly Crispy Chicken Skin
To get a beautifully crispy skin on the chicken thighs, make sure the skin is thoroughly patted dry before applying the spice rub. Moisture is the enemy of crispiness, so a dry surface ensures the skin crisps up nicely in the oven. Additionally, placing the chicken on a baking rack above the baking sheet allows air to circulate underneath, ensuring even cooking. As the chicken roasts, the rendered fat helps create a wonderfully crisp and flavorful skin. - Roasting the Hominy for Extra Crunch
Roasting the hominy alongside the squash and bell pepper is key to achieving a slightly crispy texture that adds a great contrast to the tender chicken. To enhance this, ensure the hominy is well-patted dry after rinsing, as excess moisture can cause it to steam rather than roast. Spread the hominy mixture in a single layer on the baking sheet, giving enough space between pieces for even browning. Stirring once or twice during roasting will also help achieve that desired golden-brown exterior. - Balancing Spice and Citrus
This recipe combines warm spices like chili powder and cinnamon with a zesty lime finish. To adjust the flavor to your preference, consider adding more or less lime juice at the end. For a bolder citrus note, add extra lime zest to the hominy before roasting. This not only complements the spice rub on the chicken but also gives the entire dish a brighter, more refreshing taste that balances the heat of the chili powder. Experiment with the ratio until you find your ideal flavor balance.
What to Serve with Chili Chicken with Hominy Hash
- Warm Cornbread
Cornbread makes a wonderful accompaniment to this dish, offering a buttery, slightly sweet contrast to the spiced chicken and savory hominy hash. Its tender, crumbly texture is perfect for soaking up the juices from the roasted chicken, while the subtle sweetness complements the chili-spiced flavor profile. Serve it warm, with a pat of butter on top, for a comforting addition to this hearty meal. - Fresh Avocado Salad
A simple avocado salad with diced tomatoes, red onion, and a squeeze of lime juice pairs beautifully with the rich flavors of the chili chicken. The creamy avocado helps balance out the heat from the spices, while the fresh lime juice and juicy tomatoes add a refreshing, cool bite. This salad not only complements the warmth of the roasted elements but also adds a vibrant color to the plate. - Mexican Rice
For a more filling side, serve this dish with Mexican rice. The fluffy, tomato-infused rice absorbs the spice-laden chicken juices perfectly, making each bite even more satisfying. The mild, comforting flavors of the rice provide a nice balance to the boldness of the chili and cumin, creating a complete meal that’s sure to please.
Frequently Asked Questions
1. Can I use boneless, skinless chicken thighs instead?
Yes, boneless, skinless chicken thighs can be used, but the cooking time will need to be adjusted as they cook faster. Keep an eye on them to avoid drying out, and consider using a bit more olive oil for moisture and flavor.
2. What is hominy, and can I substitute it?
Hominy is dried corn kernels treated with an alkali to soften them, giving a chewy texture and a mild, earthy flavor. If you can’t find hominy, canned chickpeas or corn kernels can serve as a substitute, though the texture will differ slightly.
3. How do I store leftovers, and how long do they last?
Store leftover chicken and hominy hash in airtight containers in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through to maintain the crispy texture of the chicken skin. The hash can also be reheated in a skillet for a quick stovetop option.
4. Can I make this recipe in advance?
Yes, you can prep the spice-rubbed chicken and the hominy mixture a few hours ahead. Store them separately in the refrigerator until ready to roast. This makes it easy to assemble and cook quickly when you’re ready for dinner, ensuring fresh, flavorful results.
Chili Chicken with Hominy Hash
Ingredients
- 8 skin-on bone-in chicken thighs (approximately 2 1/2 pounds)
- 2 teaspoons chili powder divided
- 1 teaspoon ground cumin divided
- 1/4 teaspoon ground cinnamon
- Kosher salt
- 1/2 teaspoon grated lime zest
- 1/2 medium acorn squash peeled, seeded, and diced
- 1 yellow bell pepper chopped
- 1 15- ounce can white hominy drained, rinsed, and thoroughly dried
- 3 tablespoons extra-virgin olive oil divided
- 1 tablespoon fresh lime juice plus additional lime wedges for serving
- 2 scallions thinly sliced
- 1/4 cup fresh cilantro chopped
Instructions
- Preheat the oven to 425°F, arranging the racks in the upper and lower thirds. Line two baking sheets with foil for easy cleanup. In a small bowl, combine 1 1/2 teaspoons of chili powder, 1/2 teaspoon of ground cumin, 3/4 teaspoon of salt, cinnamon, and lime zest. Rub this spice blend evenly over the chicken thighs, ensuring an even coating. Arrange the chicken on one of the prepared baking sheets and set aside.
- In a medium bowl, mix the diced acorn squash, chopped yellow bell pepper, white hominy, and 2 tablespoons of olive oil. Add the remaining 1/2 teaspoon each of chili powder and ground cumin, along with 1/4 teaspoon of salt. Toss thoroughly to ensure all the ingredients are evenly coated. Spread this mixture onto the second baking sheet.
- Place the chicken on the upper oven rack and the hominy and vegetable mixture on the lower rack. Roast for about 25 minutes, stirring the hominy occasionally to ensure even browning, until the chicken is fully cooked and the skin is crispy, and the hominy mixture has developed a light golden-brown hue.
- Transfer the roasted hominy, acorn squash, and bell pepper mixture into a large bowl. Add the fresh lime juice, the remaining tablespoon of olive oil, thinly sliced scallions, and chopped cilantro. Season with additional salt to taste and toss gently to combine.
