Mexican Chicken and Polenta Recipe
Based on a Weight Watchers recipe, I've tweaked this to suit my own tastes to create a little more flavor contrast between the polenta and chicken. Th
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Cooking tools:
- Blender
- Immersion blender
- Nonstick skillet
- Skillet
- Saucepan
- Pot
- Baking pan
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Wooden spoon
- Spatula
- Stove
- Serving platter
Ingredients
- 1 lb boneless skinless chicken breast
- 2 sprigs fresh cilantro, chopped
- 4 garlic cloves, peeled
- 1/2 small yellow onion, 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 garlic cloves, unpeeled
- 1/2 cup canned tomato sauce
- 1/2 teaspoon ground cumin
- 3/4 cup uncooked cornmeal, to make polenta
- 1 1/2-2 cups water
- 1/2 cup frozen corn kernels
- 1/2 teaspoon Splenda sugar substitute or 1/2 teaspoon sugar
- 1/4 teaspoon table salt
- 2 medium scallions, sliced (optional)
- 2 sprigs cilantro (optional)
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