Uncooked boneless skinless chicken thigh(s)
1¼ pound(s), trimmed of all visible fat and cut into 2 1⁄2-inch pieces
½ tsp, freshly ground
Uncooked red onion(s)
1 medium, chopped
2 medium clove(s)
30 oz, 2 cans, drained
Canned stewed tomatoes
14½ oz, broken up
Reduced-sodium chicken broth
Canned tomato sauce
Reduced-fat shredded Monterey Jack cheese
3 oz, or 6 tablespoons
6 medium, thinly sliced diagonally
6 medium, 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.