Living here in the great white north I’ve only recently been introduced to hominy. After a bit of looking around on the internet, it seems like canned hominy is easy to find and can usually be found near beans in the grocery store. Most sources recommended using canned rather than dried, and if you can find them, it will certainly save them a step. If you’re living in Thunder Bay, I haven’t found canned hominy anywhere (though word on the street is that Bulk Zone has brought in some canned hominy now!) and the only place I’ve found whole dried hominy is Renco’s Foods on Court St.
Once you’ve figured out the hominy part, this is an easy supper.
Time: about 35-45 minutes (depends on the thickness of the chicken you are cooking)
You will need:
- 2 chicken breasts
- 2 tbsp canola oil
- 2 cups of hominy* (rehydrated and cooked) or probably one can drained will do
- 1/2 onion diced
- 6 cups of washed and finely chopped kale leaves – no stems
- 3 cloves of garlic
- 2 cups of cherry tomatoes (I used mini san marzano because they are my fav)
- 1/4 tsp red chili flakes, or one crumbled red chili
- 1 tsp dried thyme
- Juice of one fresh lemon
- 1/4 cup white wine or chicken broth. I used white wine.
- Salt and pepper
*If you can find canned hominy, by all means, use that. If using dried hominy, start this recipe the day before by cooking the hominy. I skipped the soaking overnight step and cooked it in the slow cooker on low overnight. It still took until early afternoon before kernels were tender and had popped. I cooked the whole bag of dried hominy and froze what I didn’t use in two cup portions so that I won’t have to do this step again for a while.
In a large pan heat 1 tbsp canola over medium heat. Season chicken on both sides with salt and pepper and add to pan. If your chicken breasts are quite thick, you may wish to cut them in half to reduce cooking time. Cook for about 15-20 minutes (depending on the thickness of your chicken) until chicken is thoroughly cooked. Remove chicken from pan.
Add 1 tbsp canola to the pan and turn up the heat a bit to medium high. Add the hominy and stir and cook for about 10 minutes until some of it is getting a bit browned on the edges. Add the onion and cook for another 5-7 minutes. Add the cherry tomatoes and cook for 5 minutes.
Slice the chicken breasts and add back to pan with the other ingredients. Add the chili flakes, thyme, garlic and kale. Add the white wine and the lemon juice. Stir until chicken is reheated, kale has wilted and the liquid has been mostly absorbed, about 5-7 minutes. Some of the tomatoes may have just started to break down, that’s ok, but if they’re all still whole that’s ok too. Taste and season with additional salt and pepper.