Posole Chicken
Cilantro-Pepper Rice and Tortilla Chips
Ingredients
- 2 lb boneless, skinless chicken breasts
- 3 Tbsp butter
- 1 cup chopped onion
- 3 cloves garlic, minced
- 2 Tbsp all-purpose flour
- 2 cups chicken broth
- 1 (14.5-oz) can fire-roasted diced tomatoes
- 2 tsp ancho chile powder
- 1 tsp ground cumin
- 1 (15-oz) can hominy, drained
- 3 Tbsp chopped fresh cilantro
Instructions
- Cut chicken in half crosswise, and pound to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet; season lightly with salt and pepper.
- Melt butter in a large nonstick skillet over medium-high heat; add chicken, and cook 3 minutes per side or until browned. Remove from skillet, and keep warm.
- Add onion and garlic to skillet; cook, stirring occasionally, until onion is tender. Add flour; cook, stirring constantly, 2 minutes. Add broth, tomatoes, chile powder, cumin, and chicken to skillet.
- Cook 10 minutes or until sauce is thickened and chicken is done. Stir in hominy and cilantro; cook until thoroughly heated.
- Serve chicken and sauce over Cilantro-Pepper Rice recipe.
Side Dish Ingredients
- 2 Tbsp butter
- 1½ cups long-grain white rice
- ½ cup finely chopped onion
- 3 cups chicken broth
- ¼ cup chopped fresh cilantro
- 1 jalapeño pepper, seeded and minced
- 1 tsp lime zest
- 1 (10-oz) pkg tortilla chips
Side Dish Instructions
- Melt butter in a large saucepan over medium heat. Add rice and onion; cook, stirring occasionally, until rice begins to brown.
- Stir in broth; bring to a boil, cover, reduce heat, and simmer 15 to 20 minutes or until rice is tender.
- Stir in cilantro, jalapeño, and lime zest. Season with salt and pepper to taste.
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