Edna Lewis’s Oven-Braised Southwest Chicken
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1chicken, 2½ to 3 pounds
- 216-ounce cans yellow hominy (do not use white)
- 1medium onion, finely diced
- 1medium red or green bell pepper, seeded and finely diced
- 1small carrot, peeled and finely diced
- 6shiitake or domestic mushrooms, stems removed, caps diced
- 3 to 4jalapeno peppers, seeded and diced
- 1teaspoon ground cumin
- 1teaspoon oregano
- ½teaspoon freshly ground black pepper
- 1bay leaf
- ⅓cup dry vermouth
- ¼cup finely chopped cilantro
- 2tablespoons heavy cream (optional)
- Salt to taste.
Nutritional analysis per serving (4 servings)
697 calories; 37 grams fat; 11 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 8 grams polyunsaturated fat; 41 grams carbohydrates; 8 grams dietary fiber; 7 grams sugars; 45 grams protein; 1573 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 325 degrees.
- Step 2
Cut the chicken into serving pieces, or have the butcher do so. Heat a nonstick skillet over a high flame and sear the chicken on all sides, but do not brown. This will keep the skin from seizing up during the baking. Set aside on paper towels.
- Step 3
Drain the hominy in a sieve, rinse it and drain it again. Spoon into a 3-quart casserole with a lid. Arrange the chicken pieces on top.
- Step 4
Layer the onion, bell pepper, carrot, shiitakes and jalapenos on top. Sprinkle with the cumin, then crumble the oregano over. Season with pepper and place bay leaf on top. Pour the vermouth into the casserole, cover and bake for 45 to 50 minutes, or until cooked through.
- Step 5
When the chicken is cooked, remove from the oven and discard the bay leaf. Add the cilantro and cream (if you like) to the casserole and mix to combine all the ingredients in the casserole. Season with salt to taste. Serve the chicken pieces with the hominy mixture alongside and spoon the juices over.
Private Notes
Comments
I made this with the Boneless Thighs uncut. It went over VERY well with our guest in our facility in Carrollton Georgia. We served a few hundred guest that day and those who had the opportunity to eat this dish were definitely satisfied.
Why not white hominy?
Thanks, Yvette. It's been added to the ingredients list.
Not for me. I never thought I'd say this, but it's a little too "homemade" for me.
I have cooked so many of Edna Lewis' recipes from my cookbooks and off the web; but I have never seen this one before so it made me want to try it since I grew up eating hominy and love it. In my opinion, in all the years I have been cooking, I have never made a recipe by her that all of my friends and acquaintances have not loved; especially her braised short ribs. This recipe I made for myself since I am the only person in my house that likes hominy and it was delicious.
This was horrible. I made extra trip to store with my mask for jalapeños—am sucker for hominy so got sucked in. Chicken skin was totally yucky. No crisp snd oregano dominant and husband could only taste jalapeños. Tried adding side of brown rice and melted cheese. Really unable to eat—had I fixed this for family I’d have had to buy dinner out. Why has no one reviewed. 1989 and some known chef? .
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