Ingredients
- 1 pound skinless, boneless chicken breasts, diced
- 1 teaspoon dried thyme
- Kosher salt and freshly ground pepper
- two tablespoons vegetable oil
- 1 large white-colored onion, diced
- 1 jalapeno pepper, chopped (remove seeds at a lower price heat)
- 2 cloves garlic clove, minced
- 3 6 -ounce cans whole eco-friendly chiles, drained
- 1 cup fresh cilantro
- 4 cups low-fat, low-sodium chicken broth
- 2 15 -ounce cans hominy, drained
- Sliced avocado and radishes and/or baked corn chips, for garnish (optional)
Directions
Season the chicken with 1/2 teaspoon thyme, and pepper and salt to taste put aside.
Heat the vegetable oil inside a large saucepan over medium heat. Add some onion, jalapeno and garlic clove and prepare until soft, about 4 minutes. Transfer to some blender, adding the chiles, cilantro and also the remaining 1/2 teaspoon thyme and puree until smooth. Go back to the saucepan and prepare over medium heat, stirring, before the sauce thickens and turns deep eco-friendly, about a few minutes.
Add some broth, hominy and chicken towards the saucepan. Cover and simmer before the chicken is tender, about ten minutes. Garnish with avocado, radishes and/or corn chips, if preferred.
Per serving: Calories 385 Fat 10 g (Saturated 2 g) Cholesterol 91 mg Sodium 1,591 mg Carb 43 g Fiber 8 g Protein 36 g
Photograph by Antonis Achilleos
Recipe thanks to Food Network Magazine