Spice-Rubbed Chicken with Hominy Saute
From Everyday Food
Ingredients:
1 tbsp paprika
1/2 tsp chipotle chile powder
1/2 tsp dried oregano
coarse salt
ground pepper
8 bone-in, skin-on chicken thighs (about 3lbs total)
1 tbsp vegetable oil
2 cans (14oz) hominy, rinsed and drained
4-5 scallions, thinly sliced
1 pint grape tomatoes, halved
1 tbsp cider vinegar
Directions:
1. Preheat oven to 425 degrees. In a small bowl, combine paprika, chile powder, oregano, 1 tsp salt, and 1/4 tsp peper. Place chicken on a rimmed baking sheet, and rub with spice mixture. Bake until an instant read thermometer inserted in teh thickest part of thigh (avoiding bone) registers 165 degrees, 20-25 minutes.
2. Meanwhile, make hominy saute: In a large saucepan, heat oil over medium heat. Add hominy and scallions; season with salt and pepper. Cook, stirring occasionally, until scallions are softened, 2-3 minutes. Remove from heat, and add vinegar; season with salt and pepper. Drizzle chicken with pan juices, if desired, and serve with hominy saute.