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Yaffa puts a cultural spin on a traditional favorite based on her 11 years living in Mexico. This unique and interactive dish is perfect for sharing with your guests on Sukkot!
For more great cooking, watch Sunny Side Up!
5 to 6 whole, boneless chicken breasts
olive oil
pepper
paprika
1 large onion, diced
extra-virgin olive oil
1 jalapeno pepper, chopped (optional)
7 cloves fresh garlic, chopped
15 tomatoes, cut in quarters (peeled or unpeeled)
8 cups chicken broth
46 ounces hominy (If you can’t find kosher hominy near you, use Tuscanini Chickpeas)
shredded lettuce
avocado
key limes
tortilla chips (I like to use salt and lime tortilla chips) or Gefen Tacaroos
Preheat oven to 350 degrees Fahrenheit.
Spread chicken breasts onto a greased pan.
Season each one with olive oil, salt, pepper and paprika.
Bake covered on 350 degrees Fahrenheit for about 45 minutes.
When it’s done, let it rest so it can absorb all the juices and then let it cool off for a few minutes.
In a large pot, sauté the onion in olive oil.
Add the jalapeño if using, and garlic. Stir everything till onions are transparent.
Add tomatoes and reduce them till they get soft and the juices come out. Add chicken broth.
Blend everything together with hand blender.
Add hominy (or chickpeas).
Shred the cooked chicken, add it to the soup, and pour all the yummy chicken juices into the pot, too.
Bring it to a boil and then cook for about 30 minutes on medium/low heat. Make sure to stir every few minutes. Add the toppings when the soup is done cooking.
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