Hominy and Mushroom Risotto with Chipotle Glazed Chicken
Ingredients
FOR THE RISOTTO:
6-8 oz mushrooms
1 medium onion, diced
2-3 cloves garlic, minced
1 1/2 cups hominy soaked overnight, then drained, dried, and pulsed in the food processor until in rice-sized pieces
1/2 cup of white wine
4-5 cups chicken broth
1/2 cup grated queso fresco
Salt and pepper to taste
FOR THE CHICKEN:
2 chipotle peppers
1 clove minced garlic
2 tablespoons honey
4 tablespoons balsamic vinegar
FOR THE RISOTTO:
Saute the mushrooms in olive oil in a large pan. Pull them out and soften the onion in the pan with salt and pepper. And garlic and saute for another 30 seconds. Add the hominy and cook for two minutes until lightly toasted. De-glaze the pan with the wine, then add 2 cups chicken broth. Cook on medium, stirring frequently until liquid is almost all absorbed. Add broth in 1/2 cup increments, stirring frequently until hominy is cooked. Stir the mushrooms and cheese into the risotto and remove from heat.
FOR THE CHICKEN:
Cut the chicken up into strips and marinate in 1 diced chipotle, garlic, line juice, and 2 tablespoons balsamic vinegar for an hour. Take chicken out of the marinade, skewer it and place on hot charcoal grill. While chicken cooks, mix the honey, 1 minced chipotle, and 2 tablespoons balsamic vinegar to make a glaze. Cook the chicken almost all the way through, about a minute before it comes off, brush each side with glaze. Remove chicken from grill, pull off skewers and serve with risotto.
