Braised chicken thighs are nestled in a sauce of salsa verde and hominy and served over a bed of rice for a weeknight meal that is lip-smacking good!
I’ve always been a fan of chicken, and salsa verde, and pair them often in Mexican-inspired dishes. But hominy…hominy is a forgotten veggie that I actually liked as a child, but have only made a handful of times as an adult. And guess what?? My toddler ate this meal and declared that she, too, likes hominy. SWEET!
Another thing I am a fan of? Braising. I don’t use this cooking method nearly enough, but I always love it when I do. I actually first made this dish back in 2012, which is when I was reminded how much I really like hominy. I adapted the ingredients this time around and opted to use jarred salsa verde for convenience. And it turned out just as good!
What ingredients do you need to make Braised Chicken Thighs with Verde-Hominy Sauce?
Boneless, skinless chicken thighs (you can use breasts if you prefer, but the cooking time and outcome may be different)
Salsa Verde – the base of the sauce that gives the pack of flavor that makes this dish amazing!
Garlic – because pretty much every savory dish needs garlic!
White Hominy – this often-forgotten variation of corn is soft, puffy, and delicious!
Lime Juice – adds a little zip to the verde!
Salt and Pepper – seasoned to your liking
Parsley – for garnish
The braised chicken thighs are delicious on their own, seasoned with salt and pepper and seared in olive oil before adding the sauce ingredients and braising, but that sauce y’all. I could drink it out of the skillet. Once it was cooled, of course. I’m not a lunatic!
How to make Braised Chicken Thighs with Verde-Hominy Sauce:
Full Printable Recipe Below!
1.) Heat the oil in a large skillet over medium-high heat. Add the chicken thighs and sear until browned on both sides, 6 minutes total. Add the garlic and cook for 30 seconds.
2.)Stir in the the salsa verde and the hominy. Season with salt and pepper.
3.) Cover and simmer until chicken is cooked all the way through, 20 to 25 minutes.
4.) Stir in the cilantro and the lime juice. Taste and add more salt and pepper, if desired. Serve over rice.
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Braised Chicken Thighs in Verde-Hominy Sauce
Ingredients
- 6 boneless skinless chicken thighs, trimmed of excess fat
- 8 oz salsa verde
- 3 cloves garlic, minced
- 15 oz can white hominy drained
- juice from 1/2 lime
- salt and pepper, to taste
- chopped parsley, for garnish
Instructions
- Heat the oil in a large skillet over medium-high heat. Add the chicken thighs and sear until browned on both sides, 6 minutes total. Add the garlic and cook for 30 seconds.
- Stir in the the salsa verde and the hominy. Season with salt and pepper.
- Cover and simmer until chicken is cooked all the way through, 20 to 25 minutes.
- Stir in the cilantro and the lime juice. Taste and add more salt and pepper, if desired. Serve over rice.
Nutrition
Adapted from: Bev Cooks
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