Ingredients
1 tbsp Paprika
1/2 tsp chipotle chile powder
1/2 tsp dried oregano
coarse salt and fresh black pepper
8 bone-in, skin-on chicken thighs (about 3 lbs)
1 tbsp vegetable oil
2 (14-ounce) cans hominy, rinsed and drained
4-5 scallions, thinly sliced
1 pint grape tomatoes, halved
1 tbsp cider vinegar
Preparation
Preheat oven to 425 degrees.
In a small bowl, combine paprika, chile powder, oregano, 1 tsp salt and 1/4 tsp 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 - 25 minutes.
Meanwhile, in a large saucepan, heat the oil over medium heat. Add the hominy and scallions; season with salt and pepper. Cook, stirring occasionaly, until scallions are softened, 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.
