Chicken with Cheesy Polenta Recipe
Chicken with Cheesy Polenta
Chicken with Cheesy Polenta was a recipe I saw in Rachael Ray’s 30 Minute Meals and I knew I had to try it. I have been trying more of her recipes because I like the 30 minute concept, even if it usually takes me more than 30 minutes.
Here’s the deal. Before you carve out 30 minutes for one of her recipes? Watch her on the show. She is moving like a hummingbird on speed. Now, if you move like that you can probably make the recipe in the 30 minute time limit she gives… if , however, you move more like a sloth on quaaludes then you might want to give it closer to an hour.
I used some different peppers but I did stay pretty true to the recipe, not something I do often. I was really in love with the polenta in this dish and I think I could eat it daily. This is a warm, stick to your ribs kind of meal that is perfect for a chilly day, as far as I am concerned.
Pasilla peppers are a little milder than poblanos. My store was out of poblanos and so I used the pasilla and the results were perfect for us. I love using my torch in the kitchen…. I got mine at Home Depot and it makes me feel…ummm.. powerful.
I usually just hold the peppers by the stem and use the torch on them. Keep the torch moving until you get just what you want, colorwise. They should be really charred for the best flavor. Do the same with the onions.
This chicken has the most beautiful color and the inside stayed juicy and tender. It is, as I am learning, all about keeping the heat up high enough. Most home cooks cook at too low a temperature.
Don’t be put off by the long ingredient list… remember this is for a whole dinner for 8.
Chicken with Cheesy Polenta
- adapted from Rachael Ray 30 Minute Meals
- 4 pasilla peppers (or poblano) , charred with a torch
- 1 onion, charred
- About 4 tbs extra-virgin olive oil
- 2 lbs skinless, boneless chicken breasts
- Salt and pepper
- 4 tablespoons unsalted butter
- A bunch of cilantro
- 4 sprigs rosemary, finely chopped
- 1 tbs smoked paprika
- About 1 teaspoon dried oregano
- 2 tsp lime zest
- 1/2 tsp cumin
- 2 cups frozen corn kernels
- 1 cup whole milk
- 3 cups organic chicken stock
- 2 cups polenta
- 1 cup shredded smoked cheddar cheese
- 1 ripe avocado, sliced
- 2 vine-ripe tomatoes, sliced into wedges
- 1 onion, very thinly sliced
- Juice of 2 limes
With the torch char the pasilla peppers until black all over. Let cool, and then peel, seed, and chop.
Blacken the onion all over and allow it to cool, chop.
Preheat a skillet over medium high heat and then drizzle with olive oil.
Season the chicken with salt, pepper, and cumin; rubbing it in well.
Add to the pan and cook until golden on both sides (turning just once) about 12 to 15 minutes.
Melt 2 tbs of the butter and add half the chopped cilantro, the rosemary, the paprika, the lime zest, and the oregeno.
While the chicken in cooking add a little olive oil to a stockpan and then add the corn. Allow the corn to caramelize just a little ( not black but a little golden).
Add the peppers, onions, milk, and chicken stock and bring to a boil.
Whisk in the polenta and cook over low heat, stirring until thickened.
Stir in the remaining butter and cheese and adjust the salt.
Mix the avocado, onion, and tomato in a bowl with the remaining cilantro and lemon.
Place a spoonful of the salad on a plate, a spoonful of the polenta, and then slice the chicken on a diagonal. Pour a little of the melted butter with herbs over the chicken on each plate.
Dress the avocado, tomatoes and onion with the remaining cilantro or parsley, the lime juice, pepper, and salt
Slice the hot chicken on the diagonal, then dollop with the spicy butter. Spoon some polenta underneath or alongside the sliced chicken. Serve with the salad.
This is a complete meal so the nutrition stats are going to reflect that. Remember it is for the WHOLE meal.
Fat 32.9 (saturated fat 11.8)
I also decided to give you the numbers if you substitute skim milk for the whole.
Fat 25.4 (saturated fat 10.7)
Surprisingly you don’t save very much overall. Still, 600 calories for a complete dinner isn’t too bad. You can probably shave more off but cutting the olive oil in half as well. I’d hesitate to do that because olive oil is just so good for you.
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