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,
Provided by justcallmetoni
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Place chicken in a large skillet and cover with water; add chopped cilantro, oregano, onion and peeled clove of garlic.
- 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.
- Add ancho peppers to the reserved liquid in pan; cover and soak about 10 minutes (no heat on pan); drain liquid into a bowl.
- (Sometimes, I add the whole ancho to the pand and seed after they are softened.) Shred cooled chicken and set aside.
- 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.
- 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.
- To make polenta, bring water to a boil; add salt.
- 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.
- 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).
- 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.
- 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.
- 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).
MEXICAN POLENTA CASSEROLE
My family lovingly calls this dish "Mexican slop". I found this recipe online awhile back, and it originally included 1 lb ground beef instead of the chicken. I've never tried it with beef, but I'm sure it would taste good that way too. Great served with some sour cream, guacamole, or salsa.
Provided by SweetChef
Categories < 60 Mins
Time 1h
Yield 1 13x9 pan, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F.
- Cook onions in nonstick pan until they start to soften, then add shredded chicken, spices, and tomato sauce. Simmer about 10 minutes.
- Spread polenta in bottom of 13 x 9 pan.
- Spread refried beans over polenta.
- Spread meat mixture over beans.
- Top with shredded cheese.
- Bake for 30-45 minutes. (Until all hot and bubbly and cheese is melted to your liking).
Nutrition Facts : Calories 292.1, Fat 12.7, SaturatedFat 5.2, Cholesterol 64.5, Sodium 822.2, Carbohydrate 20.8, Fiber 5.5, Sugar 3.9, Protein 24.2
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GARLICKY MEXICAN CHICKEN WITH ANCHO PEPPERS AND CRISPY POLENTA
From weightwatchers.com
Cuisine MexicanCategory DinnerServings 4Total Time 50 mins
- Place chicken in a single layer in a large nonstick skillet and cover with water. Add cilantro sprigs and 1 clove of garlic. Cook chicken breasts over medium heat until no longer pink in center, about 10 to 15 minutes. Remove chicken from pan and let cool; reserve liquid.
- Shred cooled chicken and set aside. Pour reserved cooking liquid into a bowl and add ancho peppers. Cover and soak peppers about 10 minutes.
- Heat a small skillet over medium heat. Add remaining garlic cloves and roast in pan, turning frequently, until blackened in spots. Remove to a small bowl and when cool enough to handle, peel garlic.
- Place peppers, garlic, tomato sauce and cumin in jar of a blender and blend on high until smooth, about 3 to 4 minutes. Pour mixture into a saucepan, add chicken and heat through.
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- Add the water and salt to a medium saucepan set over high heat and bring to a boil. Slowly stir the polenta into the water. Reduce the heat and simmer, stirring frequently until the mixture is thick, about 20 minutes. Remove from the heat and stir in the butter.
- Spread the cooked polenta on the bottom of the dish and distribute the green chilis evenly over the polenta.
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From weightwatchers.com
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- Place chicken in a single layer in a large nonstick skillet and cover with water. Add cilantro sprigs and 1 clove of garlic. Cook chicken breasts over medium heat until no longer pink in centre, about 10 to 15 minutes. Remove chicken from pan and let cool; reserve liquid.
- Shred cooled chicken and set aside. Pour reserved cooking liquid into a bowl and add ancho peppers. Cover and soak peppers about 10 minutes.
- Heat a small skillet over medium heat. Add remaining garlic cloves and roast in pan, turning frequently, until blackened in spots. Remove to a small bowl and when cool enough to handle, peel garlic.
- Place peppers, garlic, tomato sauce and cumin in jar of a blender and blend on high until smooth, about 3 to 4 minutes. Pour mixture into a saucepan, add chicken and heat through.
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