Chicken Chili with Roasted Corn and Pumpkin

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 507, total fat 30 G., saturated fats 7 G., proteins 34 G., carbohydrates 28 G., fiber 6 G., cholesterol 115 mg, sodium 572 mg, sugar - G.

A simple and quick, yet delicious Mexican-inspired dish. Roast chicken thighs rubbed with a spice mix of chili powder on one baking sheet, and on the other, hominy corn (canned), acorn squash, and bell peppers, also tossed with chili powder. Both the chicken and the side dish will be ready almost simultaneously. Drizzle with lime juice, sprinkle with cilantro, and enjoy the stunning combination of savory chili chicken, the subtle sweetness of the corn and squash, and the refreshing tartness of lime.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 tsp chili powder
1 tsp ground cumin
1/4 tsp ground cinnamon
0.5 tsp grated lime zest
8 chicken thighs with skin and bones (about 1.2 kg)
1 can (425g) canned white hominy corn, rinsed and drained
Half a medium acorn squash, seeded and diced
1 yellow bell pepper, chopped
3 tablespoons extra-virgin olive oil
1 tbsp freshly squeezed lime juice + wedges for serving
2 green onions, thinly sliced
1/4 cup chopped fresh cilantro

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chili seasoning, cumin, cinnamon, lime, chicken thighs, hominy corn, acorn squash, sweet pepper, green onions, cilantro

Cooking the dish according to the recipe:

Position racks in the upper and lower thirds of the oven; preheat to 425°F (220°C). Line 2 baking sheets with foil. In a bowl, combine 1 1/2 teaspoons chili powder, 1 1/2 teaspoons cumin, 3/4 teaspoon salt, cinnamon, and lime zest. Rub the spice mixture over the chicken thighs and place them on one of the baking sheets; set aside until ready to roast.
In a medium bowl, combine hominy, squash, bell pepper, 2 tablespoons olive oil, remaining 1/2 teaspoon salt, and salt. chili powder and cumin, and 1/4 teaspoon salt. Place on another baking sheet.

Place the chicken on the top rack of the oven and the corn and squash on the bottom. Bake, stirring occasionally, until the corn is lightly browned and the chicken is cooked through, about 25 minutes.
Transfer the vegetables to a bowl and add the lime juice, the remaining 1 tablespoon of olive oil, green onions, and cilantro. Season with salt and toss. Serve with the chicken and lime wedges.

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