Poblano Chicken Stew with Polenta
Our Poblano Chicken Stew with Polenta pairs spices and herbs from Mexican cuisine with creamy polenta from Northern Italy to create a hearty dish that preps in just 10 minutes and cooks in 20 minutes, making it perfect for busy weeknights.
Recipe adapted from Cooking Light
Recipe adapted from Cooking Light
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Poblano Chicken Stew with Polenta
Prep Time10 Minutes
Servings4
Cook Time20 Minutes
Ingredients
3 poblano peppers
2 tablespoons olive oil, divided
2 cups thinly sliced yellow onion
2 tablespoons chopped fresh oregano
8 medium garlic cloves, minced
1 - 28-ounce can chopped tomatoes
1 chipotle chile in adobo sauce, minced
2 tablespoons adobo sauce (from the chipotles canned in adobo sauce)
¾ teaspoon kosher salt, divided
1 tablespoon fresh lime juice
4 ounces shredded L&B Rotisserie Chicken (about 1 cup)
3 cups whole milk
¾ cup uncooked quick-cooking polenta
Light sour cream, for serving
Cilantro leaves, for garnish
Directions
- Heat a broiler to high.
- Place the poblano peppers on a foil-lined baking sheet and rub with 1 ½ teaspoons oil. Broil for 10 minutes or until blackened on all sides, turning occasionally.
- Wrap the peppers in foil and let stand for 10 minutes. Unwrap, remove the skins and seeds, and coarsely chop the peppers. Set aside.
- Meanwhile, heat the remaining 1 ½ tablespoons oil in a large skillet over high heat. Add the onion, oregano and garlic, and sauté for 3 minutes.
- Stir in the tomatoes, chile, adobo sauce and ½ teaspoon salt. Cook for 10 minutes, stirring occasionally. Stir in the peppers, lime juice and chicken. Cook 2 to 3 minutes or until slightly thickened.
- Meanwhile, bring the milk to a boil in a saucepan over medium-high heat. Reduce the heat to medium-low, add the remaining ¼ teaspoon salt and the polenta. Whisking constantly, cook until thickened, about 2 minutes.
- Place ¾ cup polenta in each of 4 shallow bowls. Top each serving with ¾ cup chicken mixture. Garnish with a dollop of sour cream and a sprinkle of cilantro leaves.
10 minutes
Prep Time
20 minutes
Cook Time
4
Servings
Directions
- Heat a broiler to high.
- Place the poblano peppers on a foil-lined baking sheet and rub with 1 ½ teaspoons oil. Broil for 10 minutes or until blackened on all sides, turning occasionally.
- Wrap the peppers in foil and let stand for 10 minutes. Unwrap, remove the skins and seeds, and coarsely chop the peppers. Set aside.
- Meanwhile, heat the remaining 1 ½ tablespoons oil in a large skillet over high heat. Add the onion, oregano and garlic, and sauté for 3 minutes.
- Stir in the tomatoes, chile, adobo sauce and ½ teaspoon salt. Cook for 10 minutes, stirring occasionally. Stir in the peppers, lime juice and chicken. Cook 2 to 3 minutes or until slightly thickened.
- Meanwhile, bring the milk to a boil in a saucepan over medium-high heat. Reduce the heat to medium-low, add the remaining ¼ teaspoon salt and the polenta. Whisking constantly, cook until thickened, about 2 minutes.
- Place ¾ cup polenta in each of 4 shallow bowls. Top each serving with ¾ cup chicken mixture. Garnish with a dollop of sour cream and a sprinkle of cilantro leaves.