Mexican Chicken and Polenta

Jun 01, 2023June 1, 20230 0
Spicy and flavorful Mexican Chicken and Polenta recipe
in Main

Prep

10 min

Cook

30 min

Ready In

2h 40min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

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
2 medium scallions , sliced ( optional )
2 sprigs cilantro ( optional )

Nutrision Information

Servings Per Recipe
4
Calories
290
Sugar
2g
Fat
5g
Mexican cuisine is known for its delicious blend of spices and textures. This Mexican Chicken and Polenta recipe is a great example of how to combine tender and juicy chicken with a hearty and comforting polenta. The marinade gives the chicken a smoky and mildly spicy flavor, while the polenta adds a nice contrasting texture to the dish. It is a perfect dish for a weeknight dinner as it is easy to make and satisfies your taste buds.

Instructions

1.Preheat grill to high heat.
2.In a blender, combine cilantro, garlic, onion, Mexican oregano, water, ancho peppers, garlic, tomato sauce, and cumin until well blended to form marinade.
3.Pat chicken breasts dry and place them in a resealable bag. Add the marinade to the chicken, seal the bag, and toss to coat. Marinate for at least 2 hours or up to 6 hours in the refrigerator.
4.Meanwhile, in a saucepan, whisk together cornmeal, water, corn kernels, Splenda sugar substitute or sugar, and salt. Bring to a boil, stirring occasionally, over medium-high heat. Reduce heat to low and simmer, stirring frequently, until polenta is thickened and no longer tastes gritty, about 20-25 minutes. Remove from heat and set aside.
5.Remove chicken from marinade and discard the marinade. Grill chicken over high heat until the internal temperature reaches 165°F, about 5-7 minutes per side.
6.Serve chicken over a bed of polenta and garnish with sliced scallions and cilantro sprigs, if desired.

PROS

This recipe features a blend of spices and herbs which bring a lot of flavor to the dish.
The polenta provides a nice texture to accompany the juicy and tender chicken.

It is a healthy and low-fat dish.

CONS

The recipe requires some pre-planning to marinate the chicken ahead of time.
The ancho peppers and oregano may be hard to find in some locations.

Polenta can be time-consuming to make as it needs to be stirred frequently to avoid a gritty texture.

HEALTH & BENEFITS

This recipe is a great source of protein and fiber, which helps keep you feeling full and satisfied for longer. The chicken is also low in fat and calories, making it a healthy option. The ancho peppers used in the marinade are rich in vitamin C and antioxidants, which have many health benefits like improving digestion and preventing inflammation.

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