WALMART & 4-H AT HOME COOKING DEMO

Join chef Aarón Sánchez, award-winning chef, TV personality, author and philanthropist for a cooking demo.

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Chipotle Chicken & Sautéed Hominy

We’re celebrating Hispanic Heritage Month with a new 4-H at Home cooking demo, brought to you by the Walmart Foundation! Our very own 4-H’er Guillermo Estrada will join chef and judge on Food Network’s Chopped, Aarón Sánchez, to whip up this tasty chicken dish with a spicy twist.

Courtesy of: Chef, TV Personality and Author, Aarón Sánchez

Preparation Time: 45 Minutes
Total Time: 1 Hour, 30 Minutes
Servings: 4 - 6

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Supplies

Measuring spoons
Measuring cups
Wooden spoon
Slotted spoon
Chef's knife
Cutting board
Zester / grater
Large mixing bowl

Ingredients

Chipotle Love Chicken Sautéed Hominy

Chipotle Love

1 teaspoon salt
12 peeled cloves of garlic
3 tablespoon chopped canned chipotle
¼ cup of chopped fresh cilantro
1 lime zest
1 cup canola oil

Chicken

3-4 lbs skin-on, bone-in chicken thigh
2 tablespoons olive oil
Salt and pepper to taste
2 teaspoons chopped fresh herbs (parsley, thyme, Mexican oregano)
1 medium onion, roughly chopped
1 medium carrot, peeled and roughly chopped
1 medium celery stalks, roughly chopped
1 bay leaf
1 cup water
3 tablespoons unsalted butter (feel free to cut back based on health preferences)
Juice of 1 lemon or lime

Sautéed Hominy

4 heaping cups drained hominy (from about three 15-ounce/440 g cans)
1 small white onion, finely chopped, divided
2 medium ripe tomatoes, cored and finely chopped
2 green onions, thinly sliced, plus more for serving
1 jalapeño or serrano pepper, grated or minced
½ cup (20 g) fresh cilantro, chopped
2 tablespoons lime juice
2 teaspoons dried Mexican oregano, divided
1 teaspoon kosher salt
2 tablespoons grapeseed or vegetable oil
2 tablespoons unsalted butter
4 strips bacon, diced
2 tablespoons fresh oregano, chopped
2 cloves garlic, finely chopped

Cooking Instructions

Chipotle Love Chicken Sautéed Hominy

Chipotle Love

Preheat the oven to 300°F.
Pour the oil into a heavy ovenproof medium saucepan and add the garlic. Cover the pot with foil, put it in the oven and cook until the garlic turns a nutty brown and is really soft (think cream cheese), about 45 minutes.
Remove the pot from the oven and let the garlic and oil cool to room temperature.
Put the now garlic-infused oil in a food processor or blender. Add the chipotles and sauce, cilantro, lime zest, and salt and puree until the mixture is very smooth.
Store in the fridge in a tightly covered container for up to 2 weeks or freeze.

Chicken

Make Chipotle Love and set aside.
Preheat oven to 450°F.
Place thighs in a large Dutch oven or casserole dish. Rub the chicken with one tablespoon of oil and one tablespoon of Chipotle Love and the fresh herbs.
Roast the chicken for about 45 minutes, if you want to use a meat thermometer, look for 150°F.
While the chicken is roasting, take the remaining 1 tablespoon of oil, onion, carrots, celery and stir frequently for about 3 minutes and then add the cup of water and bay leaf. Reduce heat and let simmer for 20 minutes. Add in the butter and lemon or lime and add to the chicken in the oven.
Remove the chicken from the oven and serve while everything is still warm!

Sautéed Hominy

Rinse the hominy well, spread it in a single layer, and blot dry.
Make the pico de gallo: In a mixing bowl, combine half of the onion with the tomatoes, green onions, pepper, cilantro, lime juice, 1 teaspoon of the dried oregano, and salt.
Make the hominy: In a large skillet (preferably cast iron), heat the oil and butter over medium heat. Meanwhile, line a plate with paper towels. When the butter stops bubbling, add the bacon and let it render its fat, stirring only occasionally, for 5 to 10 minutes. When it gets crispy, use a slotted spoon to transfer it to the lined plate, leaving the fat behind.
To the pan add the reserved onion and remaining 1 teaspoon dried oregano. Sauté these for about 5 minutes, until the onion is golden and soft. Stir in the fresh oregano and garlic and cook for about a minute before folding in the hominy. Cook for another minute or two, until the hominy browns lightly along the edges, then add the bacon.
With a slotted spoon, scoop all but ½ cup (120 g) of the pico de gallo into the pan, allowing excess juice to drain into the bowl. Adjust the heat to medium-high for a minute or two, until the juice reduces. Serve warm, garnished with the remaining pico de gallo and sliced green onions.

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WALMART & 4-H AT HOME COOKING DEMO