About this recipe:This chicken dish is delicious and super-easy to make. Chicken is simmered with pureed coriander, hominy (hulled corn) and rice.
1 tablespoon vegetable oil
1 red onion, coarsely chopped
4 skinless, boneless chicken breast fillets, chopped
1 bunch fresh coriander, chopped
1/2 head garlic
440g tinned hominy, drained
190g uncooked long grain white rice
1 cube chicken stock
salt to taste
1/4 teaspoon freshly ground black pepper
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Method Prep:15min › Cook:45min › Ready in:1hr
Heat the oil in a large pot over medium-high heat and saute the onion until tender. Place the chicken in the pot and cook until lightly browned.
Puree the coriander, garlic and 75ml water in a liquidiser or food processor. Mix into the pot with the chicken and onions. Cook and stir about 5 minutes, until mixed and heated through. Pour enough water into the pot to cover all ingredients.
Mix the hominy, rice and stock cube into the pot. Bring to the boil, reduce heat, cover and simmer 20 minutes or until rice is tender. Increase the amount of water as needed to attain desired consistency. Season with salt and pepper.
Tinned hominy can be purchased in Hispanic speciality shops or online. If unavailable, use tinned sweetcorn instead.