- 8
Ingredients
- 1 tablespoon olive oil
- 1 1/2 pounds skinless bone-in chicken thighs
- 3 stalks celery, sliced
- 2 medium onions, cut into wedges
- 4 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 6 cups reduced sodium chicken broth
- 1 15 ounce can white hominy, rinsed and drained
- 1 1/2 pounds butternut squash, peeled, seeded, and cut into chunks
- 3 cups chopped kale or chard
- 1/4 cup chopped fresh cilantro
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- Sliced radishes (optional)
- Lime wedges (optional)
Preparation
Step 1
1. In a Dutch oven, heat oil over medium-high heat. Add chicken and cook until browned, 4 to 5 minutes per side. Transfer to a plate. Drain all but 1 tablespoon drippings from the Dutch oven.
2. Add the celery, onion, and garlic to the Dutch oven; cook, stirring occasionally, until just tender, 4 to 5 minutes. Stir in the oregano, chili powder, and cumin; cook and stir for 30 seconds.
3. Add the broth, chicken, squash, kale and hominy to the Dutch oven. Bring to boiling, reduce heat to medium and simmer until chicken is cooked through and squash is tender, 18 to 20 minutes.
4. Remove chicken; cut into cubes. Return chicken to pot. Stir in the cilantro, salt, and pepper. Divide among bowls and top with sliced radishes and lime wedges, if desired. Makes 8 to 10 servings.
From the Test Kitchen
Tip Buying and Storing: You'll find squash in a variety of sizes and colors ranging from yellow to camel. Choose firm squash that are heavy for their size. Avoid those with soft spots. Store in a cool, dry, dark place for up to 1 month. Once cut, store in the refrigerator up to 1 week.