Mexican Chicken and Pepper Stew with Polenta
This recipes has your favorite bold Mexican flavors, chipotle and poblano peppers, with creamy Italian polenta. Talk about fusion! This dish was inspired by a recipe in Cooking Light magazine and my version bumps up the veggies to create a full meal.
  • CourseMain Course
  • CuisineMexican
Servings Prep Time
4People 20Minutes
Cook Time
20Minutes
Servings Prep Time
4People 20Minutes
Cook Time
20Minutes
Ingredients
  • 1 Jalapeno pepperseeded, diced (optional, if you don’t like any spice)
  • 1 Green Pepperdiced
  • 2 Red Peppersdiced
  • 2TBS Olive oil
  • 2 Onionsthinly sliced
  • 8Cloves Garlicchopped
  • 2TBS Oreganofresh chopped
  • 3Cups Tomatochopped
  • 3TBS Adobo saucefrom canned chipotles in adobo
  • 1-2Cups Broth
  • 2TBS lime juice
  • 3-4 Chicken breastsboneless, skinless
  • 1Cup Polentadry, uncooked
  • 3Cups milk or broth
  • salt and pepper to taste
Instructions
  1. Preheat oven to 400.
  2. Place chicken breasts on a greased and foil lined sheet pan. Brush with olive oil and sprinkle with salt and pepper. Bake for 15 minutes, until the chicken is just cooked through. Let cool. When cool enough to handle, shred the chicken breasts.
  3. While the chicken is cooking, heat oil in a large sautee pan over medium high heat. Add the diced jalapenos (if you like spice), onions, green and red peppers and sautee until soft and beginning to brown.
  4. Add the garlic and oregano and sautee for another minute.
  5. Add tomato, adobo sauce and broth and cook until the mixture forms a sauce that is beginning to thicken. Then add the lime juice and the chicken and cook for 3-5 minutes.
  6. To make the polenta, bring milk or broth to a boil in a saucepan over medium high heat. Reduce to medium low and add a pinch of salt. Pour the polenta into the liquid while whisking.
  7. Cook on a low flame until the polenta is cooked through and thickened to a porridge-like consistency. You should continue to whisk every few minutes, making sure that it is not sticking to the bottom. You may need to add more liquid to adjust consistency.
  8. To serve, place some polenta in individual serving bowls and top with the chicken stew mixture.