- 1 1/4 pound(s) uncooked boneless skinless chicken thigh(s), trimmed of all visible fat and cut into 2 1/2-inch pieces
- 1/2 tsp table salt
- 1/2 tsp black pepper, freshly ground
- 2 tsp olive oil
- 1 medium uncooked red onion(s), chopped
- 2 clove(s), medium garlic clove(s)
- 30 oz canned hominy, 2 cans, drained
- 14 1/2 oz canned stewed tomatoes, broken up
- 1 1/2 cup(s) reduced-sodium chicken broth
- 8 oz canned tomato sauce
- 2 tsp dried oregano
- 2 tsp paprika
- 3 oz reduced-fat shredded Monterey Jack cheese, or 6 tablespoons
- 6 medium uncooked scallion(s), thinly sliced diagonally
- 6 medium fresh radish(es), finely chopped
- Sprinkle the chicken with the salt and pepper. Heat 1 teaspoon of the oil in a nonstick Dutch oven over medium-high heat. Add the chicken and cook, turning occasionally, until browned, about 6 minutes. Transfer to a bowl and set aside.
- Add the remaining 1 teaspoon oil to the same Dutch oven, then add the onion and garlic. Cook over medium heat, until the onion is tender, about 8 minutes.
- Return the chicken to the Dutch oven. Stir in the hominy, tomatoes with their liquid, broth, tomato sauce, oregano, and paprika; bring to a boil. Reduce the heat and simmer, covered, until the flavors are blended and the stew thickens slightly, about 1 hour.
- Divide the mixture among 6 bowls; sprinkle each evenly with the cheese, scallions, and radishes. Serve at once. Yields 1 1/3 cups stew and 1 tablespoon cheese per serving.
Hominy is made from lime-treated whole corn kernels. Yellow or white hominy is available dried (which needs to be reconstituted before using) or in cans.