Garlicky Mexican Chicken With Ancho Peppers and Crispy Polenta |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Great recipe with the dried ancho peppers which can be found in produce section of large supermarkets. Ingredients:
1 lb boneless skinless chicken breast |
1/8 ounce cilantro, fresh, plus more for garnish (about 2 sprigs) |
4 large garlic, clove(s) not peeled |
2 dried ancho peppers, stems removed and seeds shaken out |
1/2 cup canned tomato sauce |
1/2 teaspoon ground cumin |
1/2 teaspoon table salt |
1/2 cup uncooked cornmeal, to make polenta |
2 sprays cooking spray |
6 medium radishes, red, sliced |
2 medium scallions, sliced |
Directions:
1. * 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.
2. * Shred cooled chicken and set aside. Pour reserved cooking liquid into a bowl and add ancho peppers. Cover and soak peppers about 10 minutes.
3. * 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.
4. * 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.
5. * To make polenta, bring 2 1/2 cups of water to a boil; add salt. Slowly add cornmeal, stirring until smooth, about 6 to 8 minutes.
6. * Coat a 9 x 9-inch pan with cooking spray and pour polenta into pan. Smooth with a spatula. Allow polenta to firm up, about 1 to 2 minutes. Cut into 4 slices 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.
7. * To serve, place one slice of polenta on a plate and top with 3/4 cup of chicken mixture. Garnish with cilantro, radishes and scallions.
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