Garlicky Mexican Chicken With Ancho Peppers and Cri

Name: Garlicky Mexican Chicken With Ancho Peppers and Crispy Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb boneless skinless chicken breast; 18 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; ½ cup canned tomato sauce; ½ teaspoon ground cumin; ½ teaspoon table salt; ½ cup uncooked cornmeal, to make polenta; 2 sprays cooking spray; 6 medium radishes, red, sliced; 2 medium scallions, sliced

Servings: persons

1 lb boneless skinless chicken breast
18 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
½ cup canned tomato sauce
½ teaspoon ground cumin
½ teaspoon table salt
½ cup uncooked cornmeal, to make polenta
2 sprays cooking spray
6 medium radishes, red, sliced
2 medium scallions, sliced

1
* Place chicken in a single layer in a large nonstick skillet and cover with water.
2
Add cilantro sprigs and 1 clove of garlic.
3
Cook chicken breasts over medium heat until no longer pink in center, about 10 to 15 minutes.
4
Remove chicken from pan and let cool; reserve liquid.
5
* Shred cooled chicken and set aside.
6
Pour reserved cooking liquid into a bowl and add ancho peppers.
7
Cover and soak peppers about 10 minutes.
8
* Heat a small skillet over medium heat.
9
Add remaining garlic cloves and roast in pan, turning frequently, until blackened in spots.
10
Remove to a small bowl and when cool enough to handle, peel garlic.
11
* Place peppers, garlic, tomato sauce and cumin in jar of a blender and blend on high until smooth, about 3 to 4 minutes.
12
Pour mixture into a saucepan, add chicken and heat through.
13
* To make polenta, bring 2 1/2 cups of water to a boil; add salt.
14
Slowly add cornmeal, stirring until smooth, about 6 to 8 minutes.
15
* Coat a 9 x 9-inch pan with cooking spray and pour polenta into pan.
16
Smooth with a spatula.
17
Allow polenta to firm up, about 1 to 2 minutes.
18
Cut into 4 slices and remove from pan.
19
Place polenta slices in a large nonstick skillet coated with cooking spray.
20
Cook on both sides until crispy, about 2 to 4 minutes per side.
21
* To serve, place one slice of polenta on a plate and top with 3/4 cup of chicken mixture.
22
Garnish with cilantro, radishes and scallions.

414

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lb boneless skinless chicken breast, 18 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, and more.

Yes, Garlicky Mexican Chicken With Ancho Peppers and Crispy Polenta falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Garlicky Mexican Chicken With Ancho Peppers and Crispy Polenta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions