👨‍🍳 تعليمات

1. 1

   Rinse the hominy corn thoroughly until the water runs clear. If using dried hominy, soak it overnight according to package directions.

   💡 نصائح احترافية: This step is crucial to remove any impurities and the outer shell of the corn.
2. 2

   In a large pot, cook the chicken with enough water to cover, along with half of the chopped onion, a clove of garlic, and a pinch of salt. Simmer until the chicken is cooked through. Reserve the chicken and the broth.

   ⏱️ 45 minutes
3. 3

   Shred the cooked chicken and set aside.

   💡 نصائح احترافية: You can use the chicken broth for other dishes if not all is needed for the rice.
4. 4

   In the same pot (or a clean one), heat the vegetable oil over medium heat. Add the remaining chopped onion, bell pepper, and minced garlic. Sauté until softened.

   ⏱️ 5 minutes
5. 5

   Add the rinsed hominy corn, shredded chicken, achiote, and chopped cilantro to the pot. Stir to combine.

   💡 نصائح احترافية: Achiote will give the dish its characteristic yellow-orange color.
6. 6

   Pour in the reserved chicken broth and Salsa Lizano. Season with salt and black pepper to taste. Bring to a boil, then reduce heat, cover, and simmer until the corn is tender and the liquid has been absorbed, stirring occasionally.

   ⏱️ 45 minutes

   💡 نصائح احترافية: Add more broth or water if the rice becomes too dry before the corn is tender.
7. 7

   Once cooked, let it rest for a few minutes before serving.

   💡 نصائح احترافية: Serve hot as a main course.