Description
This Chicken Thighs Hominy Casserole is a warm, comforting dish packed with tender chicken, hearty hominy, and bold Mexican flavors. Perfect for a weeknight meal or a cozy family gathering, this casserole comes together in just under an hour and is easy to make with pantry staples.
Ingredients
Scale
For the Casserole:
- 4 bone-in, skin-on chicken thighs (or boneless, skinless)
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (15 oz) can white or yellow hominy, drained and rinsed
- 1 (10 oz) can diced tomatoes with green chilies (Rotel)
- 1 ½ cups chicken broth
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup shredded Monterey Jack or cheddar cheese
For Garnish (Optional):
- ¼ cup chopped fresh cilantro
- ½ cup sour cream
- 1 lime, cut into wedges
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch casserole dish with non-stick spray.
- Sear the Chicken:
- Heat olive oil in a large skillet over medium-high heat.
- Season chicken thighs with salt, pepper, cumin, chili powder, and smoked paprika.
- Sear the chicken skin-side down for 3-4 minutes until golden brown. Flip and cook for another 3 minutes. Remove from skillet and set aside.
- Prepare the Sauce:
- In the same skillet, sauté onions and garlic until softened (2-3 minutes).
- Stir in hominy, diced tomatoes with green chilies, and chicken broth. Let simmer for 5 minutes.
- Assemble the Casserole:
- Pour the hominy mixture into the prepared baking dish.
- Place seared chicken thighs on top.
- Bake:
- Cover with foil and bake for 30 minutes.
- Remove foil, sprinkle with cheese, and bake uncovered for another 10 minutes until the cheese is melted and bubbly.
- Serve & Enjoy:
- Garnish with fresh cilantro, sour cream, and lime wedges
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze for up to 3 months. Thaw overnight before reheating.
- Reheating: Warm in a 350°F oven for 15-20 minutes, or microwave in 30-second intervals until heated through.
- Variations:
- Swap chicken thighs for shredded rotisserie chicken for a faster version.
- Use green enchilada sauce instead of diced tomatoes for a different flavor.
- Add black beans or corn for extra heartiness.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Cuisine: 4 servings