Daring Foods Plant Chicken | Chicken Better. Chicken On.

6Serves

30 minCook

25 minPrep

Ingredients

2 pkgs Daring Original Plant Chicken Pieces
7 cups vegetarian broth
2 cups water
1 pound tomatillos, husked and halved
1 small white onion, quartered
2 poblano chiles, cored, seeded, and quartered
2 jalapeños, seeded and quartered
4 large garlic cloves, smashed
1/2 cup chopped cilantro
1 tbsp oregano
2 tbsp vegetable oil
Salt and pepper to taste
3 cans hominy, drained
Shredded iceberg lettuce, sliced radishes, avocado, sour cream, and a lime wedge for garnishing
Serve with tortilla chips

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Step 1

Cook the Daring Original Plant Chicken Pieces by preheating a nonstick skillet on high, then reducing to medium heat. Lightly coat the pan with 1 tbsp oil and cook 5 to 6 minutes, turning occasionally. Pieces are done when golden brown on both sides.

Step 2

Transfer the Daring Plant Chicken pieces to a plate and shred. Set aside.

Step 3

In a blender, combine the halved tomatillos with the quartered onion, poblanos and jalapeños, smashed garlic, chopped cilantro, and oregano. Pulse until coarsely chopped, scraping down the sides.

Step 4

With the machine on, add the vegetable broth and puree until smooth. Season the tomatillo puree with salt and pepper to taste.

Step 5

In the same nonstick skillet, heat the remaining vegetable oil on medium heat until shimmering. Add the tomatillo puree and cook, stirring occasionally, until the sauce turns a deep green (about 12 minutes).

Step 6

In a separate pot, add the remaining 6 cups of broth, your cooked tomatillo puree, and the hominy, and bring to a simmer over medium-low heat. Cook for 2-3 min.

Step 7

Add your shredded Daring Plant Chicken to the pot and stir until mixed through.

Step 8

Remove from heat and serve with garnishes and tortilla chips.

Step 9

Enjoy!

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