1 Tbsp. olive oil
1 lb. FreeBird boneless, skinless chicken thigh meat, chopped into 1-inch pieces
1 1/2 cups diced yellow onion
3 cups canned hominy, drained and rinsed
2 1/4 cups low sodium chicken broth
2 1/4 cups prepared green enchilada sauce
1 cup California Ripe Olives, halved
3 Tbsp. minced red jalapenos
1/4 cup chopped cilantro
Heat oil in a large saucepot over medium high heat. Add chicken and sauté until golden for 3-4 minutes, stirring occasionally. Add onion and continue cooking for 3-5 minutes until soft. Pour in hominy, chicken broth, enchilada sauce, California Ripe Olives and red jalapenos and bring to a boil. Turn heat down to simmer and cook for 20 minutes. Stir in cilantro and serve.
*Nutritional Information pertains only to FreeBird® Chicken ingredients
The only way to ensure that all fresh meat and poultry is safe to consume is through proper cooking. Turkey and chicken should never be eaten raw or even "rare." Cooking turkey to an internal temperature of 165° F, as measured by a food thermometer, is recommended by the U.S. Department of Agriculture and our own safety specialists. This enables you to enjoy our great-tasting products with confidence. Click here to read more.
*Minimally processed. No artificial ingredients. **Federal regulations prohibit the use of added growth hormones and steroids in poultry. †Meets FreeBird® brand’s humane policy for raising poultry on family farms in a stress-free environment. ††Organic poultry raised exclusively on Certified Organic, Non-GMO grains in compliance with National Organic Program regulation. ‡Select Products Only.