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Spice-Rubbed Chicken with Hominy Saute


Smoky spices heat up the crispy chicken at the center of this meal; a toss of hominy, tomatoes, and scallions provides a cool counterpoint.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, October 2007


  • 1 tablespoon paprika
  • 1/2 teaspoon chipotle chile powder
  • 1/2 teaspoon dried oregano
  • Coarse salt and ground pepper
  • 8 bone-in, skin-on chicken thighs (about 3 pounds total)
  • 1 tablespoon vegetable oil
  • 2 cans (14 ounces each) hominy, rinsed and drained
  • 4 to 5 scallions, thinly sliced
  • 1 pint grape tomatoes, halved
  • 1 tablespoon cider vinegar


  1. Preheat oven to 425 degrees. In a small bowl, combine paprika, chile powder, oregano, 1 teaspoon salt, and 1/4 teaspoon pepper. Place chicken on a rimmed baking sheet, and rub with spice mixture. Bake until an instant-read thermometer inserted in thickest part of thigh (avoiding bone) registers 165 degrees, 20 to 25 minutes.

  2. Meanwhile, make hominy saute: In a large saucepan, heat oil over medium. Add hominy and scallions; season with salt and pepper. Cook, stirring occasionally, until scallions are softened, 2 to 3 minutes. Add tomatoes; cook until warmed through, 2 to 3 minutes. Remove from heat, and add vinegar; season with salt and pepper. Drizzle chicken with pan juices, if desired, and serve with hominy saute.

Cook's Notes

Hominy: A starchy type of corn with the germ and hull removed, hominy is ready right out of the can; use it in salads and Mexican-style stews.

Chipotle chile powder: Dried, smoked jalapeno chiles are ground to make this spice that lends heat to many dishes, from chicken and chili to salsa.

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