Best 6 New Mexico Chile Glazed Chicken On Hominy Plenta Recipes
Welcome to the world of culinary delight, where flavors dance in perfect harmony to create a dish that tantalizes your taste buds and leaves you craving for more. In this article, we embark on a journey to discover the best recipe for "New Mexico Chile Glazed Chicken on Hominy Plenta," a dish that beautifully blends the vibrant flavors of New Mexican cuisine with the rich, earthy undertones of hominy. We'll explore the perfect balance of spices, the secrets to achieving a succulent and flavorful chicken, and the art of crafting a creamy, yet firm hominy plenta that serves as the perfect canvas for this delectable dish. So, put on your apron, gather your ingredients, and prepare to embark on a culinary adventure that will leave you and your loved ones savoring every bite.
Let's cook with our recipes!
NEW MEXICO CHILE-GLAZED CHICKEN ON HOMINY POLENTA
Provided by Bon Appétit Test Kitchen
Categories Chicken Roast Sauté Quick & Easy Dinner Hominy/Cornmeal/Masa Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Diabetes-Friendly
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Bring broth and chiles to boil in small saucepan. Cover; reduce heat and simmer 5 minutes. Transfer mixture to blender. Add vinegar, honey, and cumin. Blend until smooth, thinning with broth by tablespoonfuls as needed for thick sauce. Season sauce with salt and pepper. Transfer to bowl; rinse out and reserve blender.
- Melt 2 tablespoons butter in large ovenproof skillet over medium heat. Sprinkle chicken with salt and pepper. Add to skillet; sauté until brown, about 3 minutes per side. Transfer skillet to oven; roast chicken until cooked through, about 8 minutes.
- Meanwhile, blend hominy with juice until just coarsely chopped, about 5 seconds; drain well. Stir hominy and 3 tablespoons butter in medium saucepan over medium heat until heated through, about 2 minutes. Mix in half of cilantro. Season with salt and pepper.
- Spoon hominy onto plates. Top with chicken, then sauce and remaining cilantro. * Available at some supermarkets and at specialty foods stores and Latin markets.
NEW MEXICO CHILE-GLAZED CHICKEN ON HOMINY PLENTA
Steps:
- Preheat oven to 350°F. Bring broth and chiles to boil in small saucepan. Cover; reduce heat and simmer 5 minutes. Transfer mixture to blender. Add vinegar, honey, and cumin. Blend until smooth, thinning with broth by tablespoonfuls as needed for thick sauce. Season sauce with salt and pepper. Transfer to bowl; rinse out and reserve blender. Melt 2 tablespoons butter in large ovenproof skillet over medium heat. Sprinkle chicken with salt and pepper. Add to skillet; sauté until brown, about 3 minutes per side. Transfer skillet to oven; roast chicken until cooked through, about 8 minutes. Meanwhile, blend hominy with juice until just coarsely chopped, about 5 seconds; drain well. Stir hominy and 3 tablespoons butter in medium saucepan over medium heat until heated through, about 2 minutes. Mix in half of cilantro. Season with salt and pepper. Spoon hominy onto plates. Top with chicken, then sauce and remaining cilantro. *Available at some supermarkets and at specialty foods stores and Latin markets.
NEW MEXICO CHILE-GLAZED CHICKEN ON HOMINY POLENTA
Steps:
- Preheat oven to 350°F. Bring broth and chiles to boil in small saucepan. Cover; reduce heat and simmer 5 minutes. Transfer mixture to blender. Add vinegar, honey, and cumin. Blend until smooth, thinning with broth by tablespoonfuls as needed for thick sauce. Season sauce with salt and pepper. Transfer to bowl; rinse out and reserve blender.
- Melt 2 tablespoons butter in large ovenproof skillet over medium heat. Sprinkle chicken with salt and pepper. Add to skillet; sauté until brown, about 3 minutes per side. Transfer skillet to oven; roast chicken until cooked through, about 8 minutes.
- Meanwhile, blend hominy with juice until just coarsely chopped, about 5 seconds; drain well. Stir hominy and 3 tablespoons butter in medium saucepan over medium heat until heated through, about 2 minutes. Mix in half of cilantro. Season with salt and pepper. Spoon hominy onto plates. Top with chicken, then sauce and remaining cilantro.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
ROTISSERIE CHICKEN CHILI WITH HOMINY AND CHILES
Spices permeate the entire dish - cumin, oregano, and cayenne pepper - and hominy adds an authentic Southwestern accent to this chicken chili. Save a big chunk of time simply by using rotisserie chickens from the supermarket and canned chicken broth as the chili base.
Provided by Ben S.
Categories Soups, Stews and Chili Recipes Chili Recipes White Chili Recipes
Yield 16
Number Of Ingredients 15
Steps:
- Bring skin and bones, chicken broth and 1 quart of water to boil over medium-high heat. Reduce heat to low and simmer about 30 minutes. Strain and discard skin and bones.
- Heat oil over medium-low heat in a soup kettle. Add cumin, oregano and cayenne and cook until spices are fragrant, about 1 minute. Add onion; increase heat to medium; saute until soft, 4 to 5 minutes. Stir in chicken and chiles. Add 4 cups hominy and all but 1 cup of the broth and bring to a simmer. Reduce heat to low and simmer, uncovered, stirring occasionally, 25 to 30 minutes.
- Process remaining 2 cups hominy and 1 cup broth until silky smooth; add to soup. Stir garlic and corn into soup. Simmer for a minute or so longer, then cover and let stand for 5 minutes.
- Ladle into bowls and top with sour cream, cilantro or scallions. Pass separately the lime wedges and green hot pepper sauce.
Nutrition Facts : Calories 436.1 calories, Carbohydrate 20.2 g, Cholesterol 98.4 mg, Fat 25 g, Fiber 3.6 g, Protein 32.1 g, SaturatedFat 6.9 g, Sodium 962.7 mg, Sugar 3.8 g
NEW MEXICO STYLE CHILI CHICKEN CASSEROLE
This is an easy to make tasty dish that I clipped from my local newspaper. I especially like that it can be prepared a day ahead.
Provided by Chris from Kansas
Categories One Dish Meal
Time 50m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350°F.
- Coat a 9x13 dish with cooking spray.
- In a large pan, combine broth, chilies, onion, sour cream, salt, cumin, pepper, soup and garlic; mix well.
- Bring to a boil, stirring constantly.
- Remove from heat.
- Spread 1 cup mixture in the dish.
- Arrange 6 tortillas over soup mixture (breaking to fit dish) and top with 1 cup chicken and 1/2 cup cheese.
- Repeat layers, ending with cheese.
- Spread remaining soup mixture over cheese.
- Bake 30 minutes or until bubbly.
- Note: If you prepare dish a day ahead, cover with nonstick foil and refrigerate. When ready to serve, bake 1 hour; uncover and bake 30 minutes more or until bubbly.
Nutrition Facts : Calories 453.9, Fat 16.9, SaturatedFat 6.3, Cholesterol 80.8, Sodium 1104.3, Carbohydrate 39.8, Fiber 4.6, Sugar 3.6, Protein 35.9
NEW MEXICO GREEN CHILE CHICKEN ENCHILADAS (EASY)
A New Mexico favorite. It's quick, easy, and delicious! Don't have chicken, no problem. This recipe is great even without it. Try it, you'll love it!
Provided by vescovo
Categories Chicken Breast
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cut chicken into small bite-sized pieces.
- Brown in frying pan.
- In a large sauce pan over medium heat combine the cream of mushroom soup and chicken broth.
- Then add the garlic, onion, green chile.
- Preheat oven to 350 degrees.
- Cover the bottom of a 12x9 baking dish with a thin layer of the sauce.
- Cover with half of the tortillas.
- Put half of the cooked chicken on top of the tortillas.
- Spread half of the remaining sauce over the chicken.
- Top with half of the cheese.
- Repeat by layering the remaining tortillas, chicken, sauce, then cheese.
- Bake 350 degrees for 30 minutes.
- Allow several minutes to cool.
- Top with chopped onions and fresh chopped tomatoes (optional) and serve with sour cream.
- Yum.
Tips:
- Choose the right chiles: For this recipe, you'll need dried New Mexico chiles. These chiles are mild in heat and have a slightly sweet flavor. If you can't find dried New Mexico chiles, you can substitute another mild chile, such as Anaheim or pasilla.
- Soak the chiles properly: Before you can use the chiles, you need to soak them in hot water until they are softened. This will take about 30 minutes. Once the chiles are softened, drain them and remove the stems and seeds.
- Make the chile glaze ahead of time: The chile glaze can be made up to 2 days ahead of time. This will save you time on the day you're making the chicken.
- Don't overcrowd the pan: When you're cooking the chicken, don't overcrowd the pan. This will prevent the chicken from cooking evenly.
- Cook the chicken until it's cooked through: Use a meat thermometer to make sure the chicken is cooked through before you remove it from the pan. The internal temperature of the chicken should be 165 degrees Fahrenheit.
Conclusion:
This New Mexico Chile Glazed Chicken on Hominy Plenta is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and juicy, and the chile glaze is flavorful and slightly sweet. The hominy plenta is a creamy and hearty side dish that complements the chicken perfectly. This dish is sure to be a hit with your family and friends.
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