Latin-Inspired Chicken with Tomatillos and Hominy

Serves: 4-6


¼ cup Flying Olive Garlic Extra Virgin Olive Oil or a Flying Olive Single Varietal of Choice

8 Chicken thighs or 4 chicken quarters (leg-thigh combination)

1/3 cup white onion, diced fine

1 large clove garlic, minced

¾ Tbsp chili powder

½ Tbsp ground cumin

¾ of a pound of tomatillos, husked, cut into ½” dice (about 2 cups)

½-1 chipotle peppers, canned in adobo sauce, chopped fine (1/2 a pepper=some heat)

2 ½ cups chicken stock

1 (approximately 14.5ozs) can hominy, drained

1 (approximately) 5 oz bag of spinach

Freshly ground black pepper and salt to taste

2 Tbsp chopped fresh cilantro


In an oven-proof saucepan or frying pan with a tight fitting lid (or use aluminum foil), add 2 Tbsp of Flying Olive EVOO of Choice.  Heat over medium until the oil begins to shimmer. Add the chicken and brown well, in batches, if necessary. Be sure that the chicken doesn’t burn while it is browning. Remove the chicken to a plate with paper towels to drain.

Turn the oven on to 350 to preheat.

Add the chopped onion to the pan. Sauté for about 1-2 minutes, scraping up the browned bits until the onions are translucent. Add the garlic and sauté for 30 seconds. Add the spices and cook about 30 seconds, being careful not to burn the spices.

Add the tomatillos, adobe peppers, chicken stock and bring to a simmer. Continue to deglaze the pan (much easier once you’ve added the stock!). Skim off any foam or oil. Add the chicken back into the pot, place, covered, in the oven, and cook for 35 minutes. You can also use a 9 x 14” pan and tightly cover with aluminum foil for 30 minutes.

Take the chicken out of the oven. Skim off any fat. Season with salt. Add the drained hominystir, and return the pan or pot, covered, to the oven for 30 more minutes. The chicken should be very tender.

After 30 minutes, remove the chicken from the oven and place just the chicken on a platter. Cover to keep warm. Placing the pot on the stove, or adding the sauce to a pot, simmer to reduce the sauce. If it is too thick, add a small amount of stock to thin. Season to taste with salt and a little lime juice.

Heat the remaining 2 Tbsp of Flying Olive EVOO to a large sauté pan over medium heat. Add the spinach, a few handfuls at a time to the pan. Once the first few handfuls wilt, add more spinach. Season lightly with salt and pepper.

Add the chicken back to the sauce to warm up. Place 1 large spoonful of the sautéed spinach on a plate, top with a chicken thigh, and spoon on the sauce. Sprinkle with a little chopped cilantro and serve.

Inspired by a recipe by the Culinary Institute

Submitted by Barb L.