Easy chipotle chicken & hominy bowl for lunch or dinner
Recipe:
Ingredients:
– pasture raised chicken thighs (deboned)
– @juanitasfoods hominy
– @tiopelons.salsita Chipotle salsita (smoky, spicy but not too spicy & so good! I have been using it in everything! dressings, marinades, in my eggs, etc.)
– Napa cabbage (red cabbage would work well too)
– cucumbers
– tomatoes
– sweet peppers
– radishes
– spring onion
– cilantro
– Colby Jack shredded cheese
– @carapelliusa EVOO (extra virgin olive oil)
– garlic salt
– @thislittlegoat Went to Cuba spice mix (optional, in case more heat is desired)
– @good_culture sour cream (optional)
I did not have any avocado but feel free to add it.
Start by cubing (approx. 1” – 1.5” pieces) the chicken thighs & marinating them in the chipotle salsita + a little garlic salt. Set aside & while chopping the veggies.
Heat sauté pan over medium heat & add EVOO. Add the chicken & cook for 3 minutes before flipping pieces over. Add the chopped bulb part of the spring onion & continue cooking until chicken is done (min 165 internal temp). Add the chicken to a large salad bowl.
In the same pan, warm up the hominy. Season & you can also add a little more chipotle sauce, if you would like. Add the hominy to the bowl with the chicken.
Next add the shredded Napa cabbage & mix well. Toss the rest of the veggies into the bowl & mix again. Add the shredded cheese. Taste & season more, if needed.
Serve with fresh cilantro, avocado &/or sour cream. Enjoy!
#inthekitchenwithnora #chickenbowl
