CHICKEN “SOPA de LIMA” AND HOMINY by CHEF DAN:
Serves 2-4
INGREDIENTS:
10 oz. boneless, skinless chicken breasts
1 tablespoon olive oil
4 cups chicken stock
2 shallots, chopped
3 garlic cloves, minced
1 (15oz) can hominy, drained
1 tablespoon oregano
1/2- teaspoon red chili flakes
1 tablespoon chili powder
1 teaspoon salt
3 tablespoons fresh cilantro
1/8 cup feta cheese
DIRECTIONS:
1. Cut the chicken breast crosswise into 1-1/2-inch pieces.
2. Heat the oil in a skillet over medium-high heat.
3. Add shallots, stirring often, about 4 minutes.
4. Stir in garlic, oregano, chili powder, and red pepper flakes, and sauté about 2 minutes.
5. In a 6 quart pot, add broth, sautéed vegetables, hominy, and chicken.
6. Bring to a boil.
7. Reduce heat to medium.
8. Cover and simmer gently for about 12-15 minutes, or until chicken is cooked through.
9. Remove from heat and stir in lime juice, and fresh cilantro.
10. Season with salt and pepper.
11. Ladle into bowls, top with feta cheese, and serve
ENJOY DAN:
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