0 0
Mexican Chicken And Polenta

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1 lb boneless skinless chicken breast
2 sprigs fresh cilantro, chopped
4 garlic cloves, peeled
1/2 small yellow onion, chopped
1/4 teaspoon mexican oregano or 1/4 teaspoon oregano
2 - 3 cups water
3 dried ancho peppers, stems removed and seeds shaken out
3 garlic cloves, unpeeled
1/2 cup canned tomato sauce
1/2 teaspoon ground cumin
3/4 cup uncooked cornmeal, to make polenta
1 1/2 - 2 cups water
1/2 cup frozen corn kernels
1/2 teaspoon splenda sugar substitute or 1/2 teaspoon sugar
1/4 teaspoon table salt

Nutritional information

285.6
Calories
32 g
Calories From Fat
3.6 g
Total Fat
0.6 g
Saturated Fat
65.8 mg
Cholesterol
400.2 mg
Sodium
33.8 g
Carbs
5.7 g
Dietary Fiber
1.9 g
Sugars
31.1 g
Protein
453g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Mexican Chicken And Polenta

Features:
    Cuisine:

    This was delicious and I can't wait to make again. I skipped the salt and sugar because the recipe doesn't need either. I skipped the fresh cilantro because I am tired of using three sprigs and throwing away the rest. It would probably be good in the meal but not necessary. The flavor was excellent.

    • 80 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Mexican Chicken and Polenta, Based on a Weight Watchers recipe, I’ve tweaked this to suit my own tastes to create a little more flavor contrast between the polenta and chicken Though the dish is light, family and guests will never know it I usually serve this with some black beans and a crispy green salad, , This was delicious and I can’t wait to make again I skipped the salt and sugar because the recipe doesn’t need either I skipped the fresh cilantro because I am tired of using three sprigs and throwing away the rest It would probably be good in the meal but not necessary The flavor was excellent , I recently fell in love with polenta so this recipe was calling out to me! I fried my polenta and topped it with the chicken and served it for lunch today Big hit to everyone who ate it I did go light on the peppers since some people I am feeding hate peppers (odd, I know!) Also I added some cheese to the polenta Made for ZWT 3!


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    Place Chicken in a Large Skillet and Cover With Water; Add Chopped Cilantro, Oregano, Onion and Peeled Clove of Garlic.

    2
    Done

    Cook Chicken Breasts Over Medium Heat About 10 to 15 Minutes; Chicken Should No Longer Be Pink in Center; Remove Chicken from Pan and Let Cool; Reserve Liquid.

    3
    Done

    Add Ancho Peppers to the Reserved Liquid in Pan; Cover and Soak About 10 Minutes (no Heat on Pan); Drain Liquid Into a Bowl.

    4
    Done

    (sometimes, I Add the Whole Ancho to the Pand and Seed After They Are Softened.) Shred Cooled Chicken and Set Aside.

    5
    Done

    Place Peppers, Garlic, Tomato Sauce and Cumin in Blender and Blend on High Until Smooth, About 2 Minutes; If You Have an Immersion Blender You Can Add Everything to the Pan and Blend.

    6
    Done

    Pour Mixture Into a Saucepan, Add Chicken and Heat Through About 3 or 4 Minutes; Use Drained Poaching Liquid to Thin a Bit If It Seems Too Dry.

    7
    Done

    to Make Polenta, Bring Water to a Boil; Add Salt.

    8
    Done

    Add About 1/2 Cup of the Water to the Cornmeal to Make a Paste or Slurry; Slowly Add Cornmeal Slurry to the Boiling Water, Stirring Until Smooth; After 10 Minutes Add Splenda and Corn Kernels; Cook Another 3 to 5 Minutes.

    9
    Done

    Spoon 1/4 of the Cooked Polenta Onto the Serving Plate; Top With 1/4 of Chicken and Chili Mixture; Garnish With Additional Cilantro (optional) or Chopped Scallions (optional).

    10
    Done

    or If You Prefer Polenta Wedges, Coat a 9 X 9-Inch Pan With Cooking Spray and Pour Polenta Into Pan; Smooth With a Spatula; Let Polenta to Firm Up, About 3 Minutes; Cut Into Quarters and Remove from Pan.

    11
    Done

    Place Polenta Slices in a Large Nonstick Skillet Coated With Cooking Spray; Cook on Both Sides Until Crispy, About 2 to 4 Minutes Per Side.

    12
    Done

    Place Polenta Wedge Onto the Serving Plate; Top With 1/4 of Chicken and Chili Mixture; Garnish With Additional Cilantro (optional) or Chopped Scallions (optional).

    Avatar Of Avery Rivera

    Avery Rivera

    Culinary storyteller weaving flavors and aromas into tales of deliciousness.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Jalapeno Poppers Stuffed With Squash And
    previous
    Jalapeno Poppers Stuffed With Squash And
    Kreatopita Greek Meat Pie Using Phyllo
    next
    Kreatopita Greek Meat Pie Using Phyllo
    Jalapeno Poppers Stuffed With Squash And
    previous
    Jalapeno Poppers Stuffed With Squash And
    Kreatopita Greek Meat Pie Using Phyllo
    next
    Kreatopita Greek Meat Pie Using Phyllo

    Add Your Comment

    14 − 4 =