Normally I hate leftovers but I just ate this for the third time very happily so I thought I would share the recipe, which comes from Better Homes and Gardens via Ayun Halliday's Facebook! 
Shopping list:
Kale
a butternut squash
a 15 oz can of white hominy
chicken broth if there is none in your freezer
limes
cilantro (optional if you hate it)
radishes (optional if you are too lazy to deal with them)
queso fresco or feta (I didn’t do this but feel it would be a good addition)
1.5 lbs chicken thighs. The recipe specifies skinless, but what I did was peel off the skin and fry it, drain it and salt it to make the delicious cook’s snack that is the closest observant Jews ever get to bacon (besides, I guess, lox.)
Before you go to the store, check to make sure you have cumin, chili powder and oregano, and that none of these are old and crusty/infested with pantry moths. And you have olive oil, celery, onions and garlic, right? Ok, just checking.
Making it:
Wash and prep your kale and carve up your squash. My local supermarket doesn’t have those precut packages of squash but if they did I would buy them all the time; butchering a squash is an annoying, knife-dulling 10+ minute endeavor. My local supermarket makes it up to me by carrying lots of intriguing Caribbean products like this delicious breakfast pudding.  Hey, why not do everything ahead of time and have a mis en place like a professional chef!  Dice two onions, finely chop 4 cloves of garlic, and slice up 2 sticks of celery (the recipe calls for 4, I feel that’s a lot).
Heat a tablespoon of olive oil in your dutch oven, brown the chicken thighs, remove to a plate.  Do aforementioned chicken skin procedure if desired.  Add the garlic/onion/celery mixture and 1 tsp each of oregano, cumin and chili powder to the hot fat and stir til onion is translucent. Add the chicken back in plus the squash, the hominy, and 6 cups of chicken broth.  Bring to a boil then simmer for 10 minutes.  Add the kale. Simmer another 10 minutes. Take the chicken out, wait til it’s cool, cut it into pieces + remove bones, give some to your pathetic cat who is standing underfoot saying “CHICKEN” over and over again in cat language.  Serve with lime juice, sliced radishes, and queso if desired.  Avocado or a poached egg on this is good too, especially on days 2 and 3. 

Normally I hate leftovers but I just ate this for the third time very happily so I thought I would share the recipe, which comes from Better Homes and Gardens via Ayun Halliday's Facebook! 

Shopping list:

Kale

a butternut squash

a 15 oz can of white hominy

chicken broth if there is none in your freezer

limes

cilantro (optional if you hate it)

radishes (optional if you are too lazy to deal with them)

queso fresco or feta (I didn’t do this but feel it would be a good addition)

1.5 lbs chicken thighs. The recipe specifies skinless, but what I did was peel off the skin and fry it, drain it and salt it to make the delicious cook’s snack that is the closest observant Jews ever get to bacon (besides, I guess, lox.)

Before you go to the store, check to make sure you have cumin, chili powder and oregano, and that none of these are old and crusty/infested with pantry moths. And you have olive oil, celery, onions and garlic, right? Ok, just checking.

Making it:

Wash and prep your kale and carve up your squash. My local supermarket doesn’t have those precut packages of squash but if they did I would buy them all the time; butchering a squash is an annoying, knife-dulling 10+ minute endeavor. My local supermarket makes it up to me by carrying lots of intriguing Caribbean products like this delicious breakfast pudding.  Hey, why not do everything ahead of time and have a mis en place like a professional chef!  Dice two onions, finely chop 4 cloves of garlic, and slice up 2 sticks of celery (the recipe calls for 4, I feel that’s a lot).

Heat a tablespoon of olive oil in your dutch oven, brown the chicken thighs, remove to a plate.  Do aforementioned chicken skin procedure if desired.  Add the garlic/onion/celery mixture and 1 tsp each of oregano, cumin and chili powder to the hot fat and stir til onion is translucent. Add the chicken back in plus the squash, the hominy, and 6 cups of chicken broth.  Bring to a boil then simmer for 10 minutes.  Add the kale. Simmer another 10 minutes. Take the chicken out, wait til it’s cool, cut it into pieces + remove bones, give some to your pathetic cat who is standing underfoot saying “CHICKEN” over and over again in cat language.  Serve with lime juice, sliced radishes, and queso if desired.  Avocado or a poached egg on this is good too, especially on days 2 and 3. 

  1. dorothydorothydo reblogged this from emilygould and added:
    Need to make this.
  2. getthatlook said: :-O
  3. academicmermaid reblogged this from emilygould and added:
    To make.
  4. nellienellie said: Chicken skin chicken skin!!
  5. emilygould posted this