Go Back

Hominy Braised Chicken with Peppers (adapted from Edna Lewis

A great way to cook a whole chicken, especially with excellent hominy.
5 from 1 vote
Prep Time 20 mins
Cook Time 50 mins
Course Main Course
Cuisine American
Servings 4


  • 1 3-4 pound chicken, cut into 8 pieces
  • salt as needed
  • freshly ground pepper as needed
  • vegetable oil for sauteing
  • 1 pound dried hominy (order from ranchogordo.com)
  • 1 medium onion, small dice
  • 1 red bell pepper, small dice
  • 1 carrot, small dice
  • 8 large brown mushrooms, thinly sliced
  • 5 jalapeño peppers (these can be diced or left whole)
  • 1 tbsp ground cumin
  • 2 tsp dried oregano
  • 2 bay leaves
  • ½ cup white vermouth
  • chopped cilantro for garnish (optional, as my store was out of it)


  • Preheat your oven to 325˚F.
  • In a large skillet or Dutch oven, heat enough oil to brown the chicken over medium high heat.
  • Season the chicken liberally with salt and pepper. Then brown it in the oil, a few minutes per side. Then remove the chicken to a plate, discard the oil and add the cooked hominy.
  • Return the chicken to the pan and cover them with the vegetables. Add the jalapeños.
  • Sprinkle the cumin and oregano over evenly over the top, add the bay leaves, and more black pepper.
  • Cover and put in the oven for 40 to 50 minutes.
  • Remove the pan from the oven and turn on your broiler. Uncover the chicken pieces or lift them up and put them on top of the vegetables. Broil until they're nicely browned.
  • Top with chopped cilantro, if using, and serve.
Keyword butter chicken, edna lewis, hominy, rancho gordo