Best 8 Mexican Chicken And Polenta Recipes

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Embark on a culinary journey to tantalize your taste buds with the vibrant flavors of Mexican chicken and polenta. This delectable combination offers a delightful symphony of textures and aromas, making it a perfect choice for a hearty and satisfying meal. Prepared with tender chicken marinated in a blend of zesty Mexican spices, this dish is sure to captivate your palate with its explosion of flavors. Paired with creamy polenta, this duo creates a harmonious fusion of textures that will leave you craving more. Join us as we explore the culinary artistry behind this delightful dish, providing you with a recipe that will transform your kitchen into a fiesta of flavors.

Here are our top 8 tried and tested recipes!

POLENTA AND CHICKEN TARTLETS



Polenta and Chicken Tartlets image

Provided by Giada De Laurentiis

Categories     appetizer

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 9

1 pound instant polenta (about 2 1/2 cups)
1 cup cream
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 cups shredded store-bought roasted chicken
1/2 cup store-bought pesto
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup dried cranberries

Steps:

  • For the tartlets: Make the polenta according to package instructions. Just before the polenta is finished thickening, add the cream, salt, and pepper. Pour the polenta onto a greased, rimmed baking sheet. Set aside to cool and firm up, about 30 minutes.
  • For the topping: In a medium bowl, combine the chicken, pesto, salt, and pepper. Stir to combine.
  • To assemble: Using a 2-inch diameter scalloped cookie cutter, cut the polenta into tartlet shapes, about 24, and place them on a serving platter. Top each polenta tartlet with a spoonful of chicken. Top the chicken with a few dried cranberries. Serve.

NEW MEXICO CHILE-GLAZED CHICKEN ON HOMINY POLENTA



New Mexico Chile-Glazed Chicken on Hominy Polenta image

Provided by Bon Appétit Test Kitchen

Categories     Chicken     Roast     Sauté     Quick & Easy     Dinner     Hominy/Cornmeal/Masa     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Diabetes-Friendly

Yield Makes 4 servings

Number Of Ingredients 9

3/4 cup (or more) organic chicken broth
4 large dried New Mexico chiles,* stemmed, seeded, coarsely torn
2 tablespoons balsamic vinegar
2 tablespoons honey
1/2 teaspoon ground cumin
5 tablespoons butter, divided
4 skinless boneless organic chicken breast halves
2 15-ounce cans golden hominy
3 tablespoons chopped fresh cilantro

Steps:

  • Preheat oven to 350°F. Bring broth and chiles to boil in small saucepan. Cover; reduce heat and simmer 5 minutes. Transfer mixture to blender. Add vinegar, honey, and cumin. Blend until smooth, thinning with broth by tablespoonfuls as needed for thick sauce. Season sauce with salt and pepper. Transfer to bowl; rinse out and reserve blender.
  • Melt 2 tablespoons butter in large ovenproof skillet over medium heat. Sprinkle chicken with salt and pepper. Add to skillet; sauté until brown, about 3 minutes per side. Transfer skillet to oven; roast chicken until cooked through, about 8 minutes.
  • Meanwhile, blend hominy with juice until just coarsely chopped, about 5 seconds; drain well. Stir hominy and 3 tablespoons butter in medium saucepan over medium heat until heated through, about 2 minutes. Mix in half of cilantro. Season with salt and pepper.
  • Spoon hominy onto plates. Top with chicken, then sauce and remaining cilantro. * Available at some supermarkets and at specialty foods stores and Latin markets.

CRISP ITALIAN CHICKEN & POLENTA



Crisp Italian chicken & polenta image

Try this delicious chicken, tomato, rosemary and polenta recipe - gluten free and ready in just 30 minutes

Provided by Jane Hornby

Categories     Dinner, Lunch, Main course, Supper

Time 30m

Number Of Ingredients 7

500g pack ready-to-use polenta
25g parmesan , grated
2 skin-on boneless chicken breast fillets
250g pack cherry tomatoes
leaves from a few sprigs rosemary , torn
1 garlic clove , sliced
2 tbsp olive oil

Steps:

  • Heat oven to 220C/fan 200C/gas 7. Using your fingers, roughly break up the polenta into small chunks and scatter in the bottom of a small roasting tin. Tip in the parmesan and mix. Sit the chicken breasts, cherry tomatoes, rosemary and garlic on top of the polenta, drizzle with olive oil, then season to taste.
  • Roast for 25 mins until the chicken skin is crisp and golden, and the polenta and cheese are turning crusty around the edges. Serve with a green salad.

Nutrition Facts : Calories 513 calories, Fat 20 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 47 grams carbohydrates, Fiber 7 grams fiber, Protein 40 grams protein, Sodium 4.63 milligram of sodium

QUICK AND EASY MEXICAN CHICKEN



Quick and Easy Mexican Chicken image

An easy entree with Mexican flair! Serve over rice or buttered noodles.

Provided by Karen Taylor

Categories     World Cuisine Recipes     Latin American     Mexican

Time 40m

Yield 4

Number Of Ingredients 8

4 skinless, boneless chicken breasts
cooking spray
1 clove garlic, minced
1 pinch salt
1 pinch ground black pepper
1 pinch ground cumin
1 cup salsa
1 cup shredded Cheddar cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Heat a greased skillet to medium. Rub chicken pieces with garlic, salt, pepper and cumin to taste; place in hot skillet. Cook until brown on both sides and no longer pink, 10 to 15 minutes.
  • Transfer chicken to 9x13-inch baking dish or casserole dish, top with salsa and cheese, and bake in preheated oven until cheese is bubbly and starts to brown, 15 to 20 minutes.

Nutrition Facts : Calories 264.4 calories, Carbohydrate 4.9 g, Cholesterol 98.1 mg, Fat 11.1 g, Fiber 1.1 g, Protein 35.4 g, SaturatedFat 6.4 g, Sodium 641.3 mg, Sugar 2.1 g

MEXICAN CHICKEN AND POLENTA



Mexican Chicken and Polenta image

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. 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,

Provided by justcallmetoni

Categories     Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 17

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)

Steps:

  • 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 pand 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).

SPANISH CHICKEN STEW WITH MANCHEGO POLENTA



Spanish Chicken Stew with Manchego Polenta image

Provided by Rachael Ray : Food Network

Time 55m

Yield 4 servings

Number Of Ingredients 15

1 tablespoon extra-virgin olive oil
1 pound boneless skinless chicken thighs, trimmed and cut into chunks
Salt and freshly ground black pepper
1 1/2 teaspoons paprika or smoked paprika
1/2 pound Spanish chorizo, sliced
1 large onion, quartered then thinly sliced
4 garlic cloves, chopped
1 cup white or red Rioja wine
1 (28-ounce) can stewed tomatoes, lightly drained
1/2 cup sliced piquillo peppers, or chopped pimientos
1/2 cup coarsely chopped fresh flat-leaf parsley
3 cups chicken stock
1 cup quick-cooking polenta
2 tablespoons butter
1 cup grated Manchego cheese

Steps:

  • Heat the extra-virgin olive oil in a cast iron skillet or large pan over medium heat. Season the chicken thighs with salt, pepper, to taste, and the paprika. Brown the chicken for a couple minutes on each side, then add the chorizo and brown for a couple minutes. Add the onions and garlic and cook for 5 minutes more. Stir in the wine to deglaze the pan, then add the tomatoes, peppers and parsley. Reduce the heat to a simmer.
  • In a medium pot, bring the stock to a boil over high heat. Slowly add the polenta and whisk until thickened, about 2 to 3 minutes. Stir in the butter and cheese, then spoon the polenta into shallow bowls and make a well in the center. Fill the polenta-lined bowls with the stew and serve.

MEXICAN POLENTA CASSEROLE



Mexican Polenta Casserole image

My family lovingly calls this dish "Mexican slop". I found this recipe online awhile back, and it originally included 1 lb ground beef instead of the chicken. I've never tried it with beef, but I'm sure it would taste good that way too. Great served with some sour cream, guacamole, or salsa.

Provided by SweetChef

Categories     < 60 Mins

Time 1h

Yield 1 13x9 pan, 6-8 serving(s)

Number Of Ingredients 8

1 medium onion, chopped
3 large chicken breasts, cooked & shredded
2 teaspoons cumin
1 teaspoon chili powder
14 1/2 ounces tomato sauce
1 (18 ounce) package prepared polenta
1 (16 ounce) can refried beans
4 -8 ounces cheese, grated (I like pepperjack)

Steps:

  • Preheat oven to 400°F.
  • Cook onions in nonstick pan until they start to soften, then add shredded chicken, spices, and tomato sauce. Simmer about 10 minutes.
  • Spread polenta in bottom of 13 x 9 pan.
  • Spread refried beans over polenta.
  • Spread meat mixture over beans.
  • Top with shredded cheese.
  • Bake for 30-45 minutes. (Until all hot and bubbly and cheese is melted to your liking).

Nutrition Facts : Calories 292.1, Fat 12.7, SaturatedFat 5.2, Cholesterol 64.5, Sodium 822.2, Carbohydrate 20.8, Fiber 5.5, Sugar 3.9, Protein 24.2

PAN-FRIED CHICKEN BREASTS WITH POLENTA AND SALSA



Pan-Fried Chicken Breasts With Polenta and Salsa image

Provided by Marian Burros

Categories     dinner, project

Time 40m

Yield 8 servings

Number Of Ingredients 14

1 1/2 cups instant polenta
4 tablespoons unsalted butter
1/2 cup coarsely grated Parmigiano-Reggiano
Salt and freshly ground black pepper
3 small ripe avocados, skinned and pitted
4 tablespoons lime juice
1 small red onion, finely diced
2 jalapeno or serrano chilies, seeded and minced
2 tablespoons fresh coriander leaves plus 4 coriander sprigs
1 tablespoon olive oil
4 large chicken breasts, halved
8 ripe plum tomatoes
4 scallions, finely chopped
2 large heads arugula

Steps:

  • Bring 6 cups of water to a boil. Carefully whisk in the polenta to prevent lumps from forming. Reduce the heat, and continuously stir the mixture until it thickens (just a couple of minutes). Remove from the heat, and stir in the butter and cheese. Season with salt and pepper. Spoon into a greased 9-by-13-inch baking dish, and spread evenly with a spatula. Allow to cool. Refrigerate, if making ahead.
  • For the guacamole, puree the avocados with the lime juice in a food processor. Stir in the onion, a quarter to a half of the minced chilies and the coriander leaves. Season to taste with salt and pepper. Refrigerate, if making ahead.
  • When ready to serve, heat the olive oil in a large nonstick pan. Add the chicken, skin-side down, and brown over high heat. Turn, and brown on the other side. Reduce the heat to medium-high, and cook the chicken until it is done, a total of about 20 minutes. Season with salt and pepper.
  • Meanwhile, make the salsa. Trim the tomatoes, quarter them and place in the food processor along with the coriander sprigs, scallions and the remaining minced chilies (or less to taste). Process until coarse. Season with salt and pepper.
  • When ready to brown the polenta, preheat the broiler. Turn out the polenta from its dish onto an oiled baking sheet, and place under the hot broiler until the surface begins to puff and brown, 3 to 5 minutes. The polenta can broil while chicken is cooking.
  • In center of a plate, place a pool of salsa. Place the polenta on top of the salsa. Arrange a few arugula leaves on the side; place a piece of chicken on the arugula, and top the chicken with guacamole.

Nutrition Facts : @context http, Calories 522, UnsaturatedFat 18 grams, Carbohydrate 37 grams, Fat 29 grams, Fiber 9 grams, Protein 30 grams, SaturatedFat 9 grams, Sodium 739 milligrams, Sugar 4 grams, TransFat 0 grams

Tips:

  • Use a large skillet or Dutch oven to cook the chicken and vegetables. This will help to prevent overcrowding and ensure that the chicken cooks evenly.
  • Season the chicken generously with salt and pepper before cooking. This will help to enhance the flavor of the chicken.
  • Cook the chicken over medium heat until it is cooked through. This will help to prevent the chicken from drying out.
  • Add the vegetables to the skillet or Dutch oven and cook until they are tender. This will help to create a flavorful sauce for the chicken.
  • Serve the chicken and vegetables over polenta. This will help to create a hearty and satisfying meal.

Conclusion:

This Mexican chicken and polenta recipe is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The chicken is cooked in a flavorful sauce made with tomatoes, onions, and peppers. The polenta is creamy and smooth, and it provides a perfect base for the chicken and vegetables. This recipe is sure to please everyone at the table.

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