It may not get very cold in San Diego in the winter, but if you are feeling chilly, this posole recipe is perfect to enjoy a bowl of cozied up on the couch. Not only does it taste amazing, you’ll see just how easy it is to prepare!
- 2 tablespoons olive oil
- 1 large onion (chopped)
- 3 cloves garlic (chopped)
- 1 can roasted diced tomatoes
- 2 tomatoes (chopped)
- 4 bone in chicken thighs
- 2 medium cans of white hominy
- 4 cups chicken bone broth
- 2 limes
- 1 bunch cilantro (chopped)
- 3 radishes (sliced)
In a large dutch oven or pot add olive oil, onions. Saute for about 5 minutes. Then add garlic, crushed tomatoes, and chopped fresh tomatoes. Saute for about 7 minutes. Add in raw chicken stock and chicken. Cook on medium heat for about 15-20 minutes until chicken is cooked. Remove chicken from pot, let cool for 5 minutes and shred then add shredded chicken back into soup. Add in hominy and salt and pepper to taste. Let simmer for 15 minutes and top with chopped cilantro, radish, and lime.
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Ina Garten’s Engagement Chicken was the exact recipe Megan Markle was making Prince Harry before he popped the question. So whether you’re looking to impress your man or just make a delicious, juicy chicken roast, this will definitely be your new go-to recipe.
Ina Garten’s Engagement Chicken
- Kosher salt and freshly ground black pepper
- 2 lemons
- 1 whole head garlic cut in 1/2 crosswise
- Good olive oil
- 2 Spanish onions, peeled and thickly sliced
- 1/2 cup dry white wine
- 1/2 cup chicken stock, preferably homemade
- Optional: 2 cups cubed sweet potatoes at the bottom of the pan to add more heartiness to the recipe
Preheat the oven to 425 degrees F. Remove and discard the chicken giblets. Pat the outside dry. Liberally salt and pepper the inside of the chicken. Cut the lemons in quarters, place 2 quarters in the chicken along with the garlic and reserve the rest of the lemons. Brush the outside of the chicken with olive oil and sprinkle the chicken liberally with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the chicken in a small (11 by 14-inch) roasting pan. (If the pan is too large, the onions will burn.) Place the reserved lemons and the sliced onions in a large bowl and toss with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Pour the mixture around the chicken in the pan. Roast the chicken for about 1 hour and 15 minutes, until the juices run clear when you cut between a leg and a thigh. Remove the chicken to a platter, cover with aluminum foil, and allow to rest for 10 minutes while you prepare the sauce, leaving the lemons and onions in the pan. Place the pan on top of the stove and turn the heat to medium-high. Add the wine and stir with a wooden spoon to scrape up the brown bits. Add the stock and sprinkle on the flour, stirring constantly for a minute, until the sauce thickens. Add any juices that collect under the chicken. Carve the chicken onto a platter and serve with the lemons, onions, and warm sauce.