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Chicken with hominy and bell peppers

Chicken with Hominy and Bell Peppers

2
Points®
Total Time
26 min
Prep
10 min
Cook
16 min
Serves
4
Difficulty
Easy
Hominy is made from dried corn that’s been soaked in an alkaline solution to remove the hull and germ of the kernels. It has a pleasant chew and a nutty flavor. Look for it in the canned foods section near the beans. It's often used in Mexican-inspired recipes and goes deliciously with onions, bell peppers, and fresh lime juice. You can also prepare this recipe with lean center-cut pork chops if you prefer.

Ingredients

Olive oil

4 tsp

Uncooked boneless skinless chicken breast

20 oz, 4 (5-ounce) breasts

Ancho chili powder

3 tsp

Ground cumin

2 tsp

Table salt

1 tsp

Uncooked onion

2 medium, thinly sliced

Bell pepper

2 item(s), medium, red variety, thinly sliced

Garlic

2 clove(s), minced

Canned hominy

15 oz, rinsed and drained

Chicken broth

½ cup(s)

Cilantro

¼ cup(s), chopped fresh, plus additional for garnish

Lime zest

2 tsp, grated

Fresh lime juice

2 tsp

Lime

1 item(s), cut into wedges

Instructions

  1. Heat 2 teaspoons oil in large skillet over medium-high heat. Sprinkle chicken with 2 teaspoons chile powder, 1 teaspoon cumin, and 1/2 teaspoon salt. Add chicken to skillet and cook, turning occasionally, until cooked through, about 8 minutes. Transfer to plate and cover to keep warm.
  2. Add remaining 2 teaspoons oil to skillet. Add onions and bell peppers; cook, stirring frequently, until they begin to soften, about 3 minutes. Add garlic, remaining 1 teaspoon chile powder, and remaining 1 teaspoon cumin and cook, stirring constantly, until fragrant, about 30 seconds. Add hominy and broth and cook, stirring to scrape up browned bits from bottom of pan, until mixture comes to boil and hominy is heated through, about 4 minutes. Remove from heat and stir in 1/4 cup cilantro, lime zest and juice, and remaining 1/2 teaspoon salt.
  3. Divide vegetable mixture evenly among 4 plates. Top with chicken, cutting chicken into slices, if desired. Sprinkle with cilantro and serve with lime wedges.
  4. Serving size: 1 chicken breast with about 3/4 cup vegetables

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