Ingredients
1 tablespoon paprika
1/2 teaspoon chipotle chile powder
1/2 teaspoon dried oregano
Coarse salt and ground pepper
8 bone-in, skin-on chicken thighs (about 3 pounds total)
1 tablespoon vegetable oil
2 cans (14 ounces each) hominy, rinsed and drained
4 to 5 scallions, thinly sliced
1 pint grape tomatoes, halved
1 tablespoon cider vinegar
Preparation
Preheat oven to 425 degrees. In a small bowl, combine paprika, chile powder, oregano, 1 teaspoon salt, and 1/4 teaspoon pepper. Place chicken on a rimmed baking sheet, and rub with spice mixture. Bake until an instant-read thermometer inserted in thickest part of thigh (avoiding bone) registers 165 degrees, 20 to 25 minutes.
Meanwhile, make hominy saute: In a large saucepan, heat oil over medium. Add hominy and scallions; season with salt and pepper. Cook, stirring occasionally, until scallions are softened, 2 to 3 minutes. Add tomatoes; cook until warmed through, 2 to 3 minutes. Remove from heat, and add vinegar; season with salt and pepper. Drizzle chicken with pan juices, if desired, and serve with hominy saute.
