Chicken and Hominy
Comfort food for anyone who values a quick and easy meal. Of course you can jazz it up to your own taste.
You can slow cook it and leave on the stove and self serve for busy families with varied schedules
2chicken breasts, whole
3 can(s)white and yellow hominy
1 can(s)chicken bouillon
1 dash(es)chicken bouillon granules if needed after tasting gravy
2 tspcracked peppercorns
1 dash(es)celery salt
1 Tbspcorn starch
How to Make Chicken and Hominy
- n a large skillet melt butter or add oil, rub salt and pepper on chicken then brown it on medium high heat 5 minutes or so, then set aside onto skillet lid.
- Add 1/2 cup of water and chicken bouillon crystal (or 1/2 cup liquid bullion), stir browned goodness stuck on the skillet to form browned chicken to make a gravy.
- Add carrots, celery. Mix corn starch with water add to thicken gravy, then add the rest of the water to Hominy and return chicken to skillet. Cover and simmer 20 minutes.
- Taste for flavor/saltiness and gravy consistency-add water, corn starch and or bouillon to adjust recipe and make note.
I usually take the chicken out to cool, remove and discard the bones and cut chicken into bite sized pieces, replace chicken to skillet and serve.
Add a salad-