Mexican Chicken and Polenta
Based on a Weight Watchers recipe, I have 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.
Based on a Weight Watchers recipe, I have 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.
- 1/2 teaspoon ground cumin
- 1/4 teaspoon table salt
- 1/2 cup frozen corn kernels
- 4 garlic cloves peeled
- 1 lb boneless skinless chicken breast
- 1/2 cup canned tomato sauce
- 1 1/2-2 cups water
- 3 garlic cloves unpeeled
- 1/2 small yellow onion chopped
- 2 sprigs fresh cilantro 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
- 3/4 cup uncooked cornmeal to make polenta
- 1/2 teaspoon splenda sugar substitute or 1/2 teaspoon sugar
- 2 medium scallions sliced (optional)
- 2 sprigs cilantro (optional)
- Carbohydrate 14.94263 g
- Cholesterol 65.77089365 mg
- Fat 2.747070097 g
- Fiber 4.0519375244379 g
- Protein 29.22757080825 g
- Saturated Fat 0.52142683025 g
- Serving Size 1 1 serving(s) (196g)
- Sodium 388.402260125 mg
- Sugar 10.8906924755621 g
- Trans Fat 0.729304455249999 g
- Calories 198 calories
Step-by-step
- 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 pan 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).
A Weeknight Winner: Mexican Chicken and Creamy Polenta
As a busy working mom, time is my most precious commodity. Dinner needs to be quick, easy, and delicious, and this Mexican Chicken and Polenta recipe checks all the boxes. I stumbled upon a Weight Watchers version of this dish, but let's be honest, I always tweak recipes to make them my own. A little more spice here, a little more zest there – you know the drill! This particular adaptation focuses on creating a beautiful contrast between the hearty, creamy polenta and the vibrant, flavorful chicken. The result is a dish that's surprisingly light yet incredibly satisfying; your family will never guess it’s a healthy choice!
One of my favorite things about this recipe is its versatility. I’ll often serve it alongside a simple side of black beans – a great source of protein and fiber – and a crisp, refreshing green salad. The salad adds a delightful textural contrast and a punch of freshness that cuts through the richness of the polenta. It's the perfect balance of flavors and textures, making for a truly delightful dining experience. Sometimes, when I'm feeling particularly adventurous, I might even throw in some roasted vegetables on the side. Roasted broccoli or bell peppers would add a wonderful depth of flavor and extra nutrients.
The beauty of this recipe lies in its simplicity. The chicken is cooked with a flavorful blend of cilantro, oregano, and onion, infusing it with a delicious aroma. The ancho peppers add a subtle smokiness, perfectly complementing the earthy tones of the cumin and the sweetness of the corn in the polenta. I also love using an immersion blender to make the sauce – it’s a real time-saver, and it creates the smoothest, most flavorful consistency.
The Polenta: A Creamy Canvas
The polenta is the star of the show in terms of texture. It’s incredibly creamy and comforting, serving as a perfect base for the vibrant chicken mixture. The key to perfectly creamy polenta is to slowly whisk the cornmeal into the boiling water, creating a smooth slurry. I also like to add a touch of sweetness, using a sugar substitute or a little bit of regular sugar, to balance out the savory notes of the chicken. For a little added texture, I sometimes incorporate some frozen corn kernels into the polenta, which adds a pop of sweetness and color.
Serving Suggestions: Endless Possibilities
This dish is so versatile, you can truly customize it to your liking. Sometimes I'll make individual servings, spooning the polenta onto plates and topping it with the chicken mixture. Other times, I’ll pour the polenta into a baking dish, let it set, then cut it into squares or wedges and pan-fry them until they’re golden brown and crispy on the edges. This adds a delightful crunch that complements the creamy interior perfectly.
Whether you’re serving this to your family or impressing guests, this Mexican Chicken and Polenta is a surefire winner. It's a healthy, flavorful, and surprisingly easy weeknight meal that will quickly become a family favorite. So next time you're looking for a quick and delicious dinner that’s both satisfying and light, give this recipe a try. You won't be disappointed!
Beyond the Plate: Quick Tips and Variations
To streamline the process further, I often prep some of the ingredients ahead of time. Chopping the onion and cilantro the night before, for example, makes the cooking process so much quicker on busy weeknights. And if you don't have ancho peppers on hand, you could substitute chipotle peppers in adobo sauce for a similar smoky flavor.
Feel free to experiment with different garnishes as well. A sprinkle of crumbled cotija cheese, a dollop of sour cream or Greek yogurt, or even a squeeze of fresh lime juice can add extra layers of flavor and texture. Don't be afraid to make this recipe your own; let your creativity shine!
This Mexican Chicken and Polenta is more than just a meal; it’s a testament to the power of simple ingredients and a little bit of culinary creativity. It’s a dish that’s quick enough for a busy weeknight, yet elegant enough to impress even your most discerning guests. So go ahead, try it – I promise you won’t be disappointed! The happy faces of your family around the dinner table will be the best reward.
