Spice-Rubbed Chicken With Hominy Saute

• 1 tbsp Paprika
• 1/2 tsp chipotle chile powder
• 1/2 tsp dried oregano
• coarse salt and fresh black pepper
• 8 bone-in, skin-on chicken thighs (about 3 lbs)
• 1 tbsp vegetable oil
• 2 (14-ounce) cans hominy, rinsed and drained
• 4-5 scallions, thinly sliced
• 1 pint grape tomatoes, halved
• 1 tbsp cider vinegar

1. Preheat oven to 425 degrees.
2. In a small bowl, combine paprika, chile powder, oregano, 1 tsp salt and 1/4 tsp pepper.
3. Place chicken on a rimmed baking sheet, and rub with spice mixture.
4. Bake until an instant-read thermometer inserted in thickest part of thigh (avoiding bone) registers 165 degrees, 20 - 25 minutes.
5. Meanwhile, in a large saucepan, heat the oil over medium heat. Add the hominy and scallions; season with salt and pepper. Cook, stirring occasionaly, until scallions are softened, 2 to 3 minutes.
6. Remove from heat and add vinegar; season with salt and pepper. Drizzle chicken with pan juices, if desired, and serve with hominy saute.

paprika, chile powder, oregano, salt, chicken, vegetable oil, hominy, scallions, grape tomatoes, vinegar

Taken from www.epicurious.com/recipes/member/views/spice-rubbed-chicken-with-hominy-saute-1246857 (may not work)