Easy Chicken Thighs and Hominy Casserole
Easy Chicken Thighs and Hominy Casserole: A hearty, creamy bake with tender chicken and hominy. Perfect for family dinners!
Ingredients
For the Chicken:
- 8 bone-in skin-on chicken thighs
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper
For the Casserole Base:
- 2 29 oz cans white hominy, drained and rinsed
- 1 large onion diced
- 4 cloves garlic minced
- 2 poblano peppers diced
- 1 can 14.5 oz diced tomatoes
- 2 cups chicken broth
- 1 cup heavy cream
- 2 cups shredded Mexican cheese blend
- Fresh cilantro for garnish
Instructions
1. Preparing the Chicken Thighs
- Preheat your oven to 375°F (190°C)
- Pat the chicken thighs dry with paper towels
- Season generously with salt, pepper, cumin, chili powder, and smoked paprika
- Heat olive oil in a large skillet over medium-high heat
- Sear chicken thighs skin-side down for 5-6 minutes until golden brown
- Flip and cook for another 3-4 minutes
- Remove chicken and set aside
2. Creating the Casserole Base
- In the same skillet, sauté onions until translucent (about 5 minutes)
- Add garlic and poblano peppers, cooking for another 2-3 minutes
- Stir in drained hominy and diced tomatoes
- Pour in chicken broth and heavy cream
- Bring to a simmer and cook for 5 minutes until slightly thickened
3.Assembly and Baking
- Transfer the hominy mixture to a 9x13 inch baking dish
- Sprinkle half of the cheese over the hominy mixture
- Arrange seared chicken thighs on top, skin-side up
- Top with remaining cheese
- Bake for 35-40 minutes until chicken is cooked through and cheese is golden brown