Achiote Pan Seared Chicken on Southwest Rainbow 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.
Servings: 2 servings
- 2 cups dark chicken shredded
- 2 tbsp achiote oil or vegetable oil
- 1 tsp cumin
- 1 1/2 chili powder
- 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 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.
Calories: 777kcal | Carbohydrates: 65g | Protein: 34g | Fat: 41g | Saturated Fat: 18g | Cholesterol: 149mg | Sodium: 606mg | Potassium: 1754mg | Fiber: 9g | Sugar: 13g | Vitamin A: 15440IU | Vitamin C: 139.7mg | Calcium: 140mg | Iron: 4.9mg