Cuban Chicken and Hominy Stew

Today was not a good day.  On top of some significant challenges at the office, I came home to a house where one dog had a stomach issue and another decided that a boot box was his enemy and needed to be destroyed.  Lots of cleanup to manage.  The last thing I felt like doing was cooking.  Truly.  But I stopped at the store on the way home to pick up a pepper and an onion so I could make this dish so I forged ahead.  Glad I did.  A little comfort food was exactly what I needed.

Cuban Chicken and Hominy Stew

Let me start by saying this was supposed to have plantains instead of hominy.  The store I stopped at for the pepper and onion is a scary store that offered no chance of picking up plantains so I decided the hominy, which I already had at home, was an acceptable substitute.  It’s possible that the plantains would have thickened this into a more stew like consistency, but probably not so much.  I also used a pint of home canned tomatoes instead of fresh.  February is not a time to buy fresh tomatoes in Virginia.  I didn’t have a whole cup of sherry so I used 2/3 sherry and 1/3 marsala.  If I’d had port I would have used that instead.  Nothing else in the way of ingredient subsitutions.  I even measured the spices.

This can reasonably be described as a 30 minute meal.  I roasted and pulled some chicken breast on Sunday so I didn’t have to deal with chopping chicken tonight.  And clearly draining a can of hominy and a jar of tomatoes is less cumbersome than peeling and chopping plantains and tomatoes.  Even having to deal with those things, though, you’d be pretty close to the 30 minute mark.  And it’s all in one pot too so that’s always good.

Speaking of good.  This stuff is good.  It’s soup-like, not stew-like, but the flavors are terrific.  The sherry/marsala adds a wonderful sweetness to balance the salty broth and tomatoes.  The hominy gives it a starchy richness.  I added a squeeze of fresh lime juice to my bowl to add a little bright citrus as well.  Without it, the sweet was almost too much.  Next time I’ll add a little chopped avocado garnish too.  That would put this over the top.

I almost made only a half recipe thinking that I might feel inclined to cook later in the week.  I may, in which case I’ll freeze some of this, but for now I’m really looking forward to the leftovers!

Good? So good.
Easy? Yep.
Good for company? A terrific weeknight dinner with friends.
Special shopping? Nope. Even in Virginia you can get cooking sherry in the grocery store.

Cuban Chicken and Hominy Stew

Ingredients

1 tablespoon olive oil
1 cup chopped onion
1/2 cup chopped yellow bell pepper
1 pint chopped, peeled tomatoes
1 cup dry sherry or port
1 1/2 teaspoons smoked paprika
1 teaspoon ground cumin
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced
2 C chicken broth
2 C roasted, shredded chicken breast
1 can white homniy, drained
Limes, cut into wedges

Directions

Heat oil in a Dutch oven over medium-high heat. Add onion, and bell pepper; sauté for 5 minutes, stirring frequently. Stir in tomato and next 9 ingredients (tomato through broth). Bring to a boil; reduce heat, and simmer 15 minutes. Stir in hominy and chicken; cook 10 minutes or until tender.
Serve with lime wedges.

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