A simple but delicious one-pot gluten-free meal.
Place about 1 to 1.5 lb frozen boneless skinless chicken thighs in the bottom of a large saucepan with a few splashes of pomegranate wine, a thin layer of pomegranate juice, and one 14.5 oz can of chicken broth. Set heat to 5.5 (medium high). After about 10-15 minutes turn pieces over and add 1 tbsp oregano, 1 tbsp garlic salt, and 1 tsp freeze dried dill. Let cook until chicken is no longer pink on outside and cut apart into bite-sized pieces with edge of a spoon and a knife. Add 1/2 lb frozen cut leaf spinach, one 15.5 oz can white hominy, and 5 spritzes each of lemon and lime juice, stir together, and cook for 15 minutes. Serve, topping as desired.