Achiote Chicken Rainbow Hash
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Here is a quick and easy mid-week dinner meal idea, Southwest Rainbow Chicken Hash. The best part of this dish is the crispy, crunchy, pan seared chicken that tops this rainbow vegetable hash, which gets a little heat from the poblano.
Achiote oil, what the heck is that? I have it on hand to use in Mexican cooking. The achiote oil lends the little extra bit of authentic flavor and red color to the chicken. It’s simply annatto seeds that are steeped in oil. You can read more about it here in a post I did a while back. I like to use it now and then and it works perfectly here, but feel free to use regular vegetable oil if you don’t want to make it or have on hand, it’s optional.
I think that hominy is WAY overlooked in American food and is primarily only found in Mexican cooking like posole. I love to add it to soups, like my Posole Rojo with Pork, and vegetable medleys for the flavor of corn, but in a different way. The texture is wonderful as well. Hominy comes from whole corn kernels that have been soaked in a lye solution which softens the tough, outer hulls. The corn kernels are washed to remove the hull. It’s one of the rare vegetables I ever pick up and use from a can. Lets get to it!
Heat the achiote oil in a large skillet over medium heat. Add the shredded chicken, cumin, chile powder and salt. Pan sear until crispy on all sides. Set aside and keep warm.
To the same pan add a little more achiote oil, the diced butternut squash, potato, red onion, poblano chiles, garlic and toss to coat. Cover the skillet and let cook until the squash and potatoes are fork tender, about 10 minutes.
Add the cooked hominy, flour and stir to coat the vegetables with flour. Add the white wine, chicken stock and stir to thoroughly combine and cook for 5 minutes. Sauce will thicken. Season to taste with salt.
Plate pan seared chicken on top of the vegetable chile medley. Serve with chopped cilantro on top and lime wedges. Enjoy!
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Achiote Chicken Rainbow Hash
- 2 cups dark chicken shredded
- 2 tbsp achiote oil or vegetable oil
- 1 tsp cumin
- 1 1/2 chili seasoning
- pinch salt
- 2 cups butternut squash diced
- 1 medium red potato diced
- 1 red onion diced
- 2 poblano chiles diced
- 3 cloves garlic diced
- 1 cup hominy drained
- 1 tbsp all purpose flour
- 1/4 cup white wine
- 1 cup chicken stock
- Heat the achiote oil in a large skillet over medium heat. Add the shredded chicken, cumin, chile powder and salt. Pan sear until crispy on all sides. Set aside and keep warm.
- To the same pan add a little more achiote oil, the diced butternut squash, potato, red onion, poblano chiles, garlic and toss to coat. Cover the skillet and let cook until the squash and potatoes are fork tender, about 10 minutes.
- Add the cooked hominy, flour and stir to coat the vegetables with flour. Add the white wine, chicken stock and stir to thoroughly combine and cook for 5 minutes. Sauce will thicken. Season to taste with salt.
- Plate pan seared chicken on top of the vegetable chile medley. Serve with chopped cilantro on top and lime wedges.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
This sounds incredible! Thanks for sharing
Thank you so much! I am glad you enjoyed it!
The chicken and fresh veggies sounds so delicious! This totally my type of dish, so easy to cook and full of flavor! Pinning and sharing 🙂
Thank you so much Maggie! 🙂
Hey Kevin! This is definitely on my list! I have to place an order to Penzey’s for annatto seeds first. I love hash in any form! In fact, this weekend I’m making a chorizo and new potato hash with squash. Tonight we are having spaghetti squash with a butter clam sauce and tomatoes on the side. I just like to cook and eat, as if you didn’t already know that! 🙂
Basically, I prefer light and simple meals in summer. But if I were craving for some comfort meal, I would definitely try this one. Why try indeed? I would gobble it up! That’s the divine combo of flavors and textures. Well done, Kevin!
Thanks! This one is pretty simple and comes together quickly so you can be outside eating in no time enjoying that Summer evening Ben!
I must go looking for hominy again – I have never seen or been able to get here in NZ – haven’t looked for it for quite awhile mind. Is there an alternative?
No alternative that I know of Rachel, except substituting it with corn kernels, but it’s a completely different taste. I’m sure one could easily order off Amazon, too, or Walmart etc.
I totally agree with you about hominy-I love it, and I totally don’t use it enough. Great idea here!
Thanks Chrissy, go team Hominy! 🙂
Hey Kevin! Just pass me the pan and a fork!! This is my kind of food! The first posole I made was the day after Thanksgiving about ten years ago, to use up some of the turkey leftovers in a more creative way. We have a bumper crop of Butternut squash this year (as well as yellow and spaghetti squash) so this gives me another way to use it. Thank you once again!
You are so welcome Dorothy, hope your bounty of vegetables make their way into this with the hominy! BTW, I love posole and have a killer Posole Rojo with Pork you must try!
I have to be honest…I have not used hominy. And I love the unique ingredients you always use in your food! This achiote oil looks awesome. You have really great flavor twists 🙂
Thanks so much Mila, I try to keep things shaken and stirred over here! 🙂
You are totally right, Kevin. Hominy is absolutely overlooked in American cooking. But you did an amazing job on this recipe! My grandfather used to eat hominy a lot, but I haven’t come across it much. Oh, and achiote oil…there’s another new one. I always learn about so many awesome new ingredients from your posts! #WolfpackEats
So glad I can be informative and bring you a new recipe… hominy rocks! #WolfpackEats