Best 5 New Mexico Chile Glazed Chicken On Hominy Polenta Recipes

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New Mexico chile glazed chicken on hominy polenta is a vibrant and flavorful dish that combines the bold flavors of New Mexican cuisine with creamy and buttery polenta. This dish is perfect for a comforting and satisfying meal. The chicken is marinated in a mixture of New Mexican red chile, garlic, oregano, and cumin, then grilled or roasted until tender and juicy. The polenta is made with hominy, a type of dried corn, and cooked with milk, butter, and Parmesan cheese until it is creamy and smooth. The chicken and polenta are served together, with the chile glaze drizzled over the chicken and the polenta providing a creamy base.

Here are our top 5 tried and tested recipes!

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.

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).

NEW MEXICO CHILE-GLAZED CHICKEN ON HOMINY POLENTA



New Mexico Chile-Glazed Chicken on Hominy Polenta image

Provided by My Food and Family

Categories     Home

Time 30m

Number Of Ingredients 10

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
Salt & pepper
5 tablespoons butter, divided
4 skinless boneless organic chicken breast halves
2 cans (15-ounce each) golden hominy
3 tablespoons chopped fresh cilantro, divided

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.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

POZOLE VERDE (MEXICAN HOMINY AND CHICKEN)



Pozole Verde (Mexican Hominy and Chicken) image

A traditional Mexican pozole as printed in our local newspaper today. Nixtamal is dried corn cooked with food-grade lime until it can be hulled. The softened, cooked corn can then be ground into masa for tortillas or tamales. Or it is left whole and cooked further to make pozole by putting the corn into a pot, adding water, and simmering until the kernels "pop" open. Canned hominy may be substituted, but since it's processed slightly differently the flavor isn't quite identical. Mexican-style canned hominy brands such as Juanita's and El Mexicano are processed in the traditional manner. Cooking time may be reduced if canned hominy is used. Supermarkets that stock Latino foods usually carry both canned Mexican-style hominy and fresh nixtamal, which is usually packed in 2 to 5 pound bags and found in the refrigerated section. It's also available at most tortillerias.

Provided by Molly53

Categories     One Dish Meal

Time 2h50m

Yield 8 serving(s)

Number Of Ingredients 14

1 (2 lb) bag nixtamal (canned hominy may be used if unavailable)
6 quarts water
1 cup water
6 chicken breast halves, about 4 pounds
6 1/2 teaspoons salt, divided
1 lb poblano pepper (4 medium)
1 bunch cilantro
2 medium onions, divided
4 cloves garlic, peeled
1 head iceberg lettuce, shredded
6 serrano peppers, sliced
4 -6 limes, cut into wedges
1/4 cup dried oregano (or more)
1 package crisp corn tortilla (used for tostadas)

Steps:

  • Rinse nixtamal thoroughly in a strainer.
  • Pour into large Dutch oven or heavy lidded pot, add 4 quarts water and bring to boil.
  • Simmer gently, loosely covered about 2 hours, or until tender.
  • Do not allow to boil dry (enough water should remain at end of cooking time to keep nixtamal moist).
  • While corn is cooking, rinse the chicken and place in a pot with 2 quarts water and 2 teaspoons salt.
  • Bring chicken to boil, reduce heat, cover and simmer 1 hour.
  • Strain and measure broth, adding water if necessary to equal 8 cups.
  • Shred meat, discarding skin and bones.
  • Set aside broth and chicken.
  • When nixtamal is tender, remove it to bowl.
  • Rinse the pot and return cooked nixtamal to pot.
  • Wash poblano chiles and discard stems and seeds.
  • Cut into chunks.
  • Wash cilantro and cut off tips of stems.
  • Place chiles and cilantro in blender with a cup of water and whirl.
  • Slice one of the onions.
  • Add chile-cilantro puree, chicken broth, sliced onion, garlic cloves and 4 1/2 teaspoons of salt to nixtamal.
  • Stir to combine, bring to boil, reduce heat, cover and simmer for 30 minutes.
  • Add chicken and cook 15 more minutes.
  • Dice remaining onion and place in small bowl.
  • Arrange lettuce, serrano chiles, lime wedges and oregano in separate bowls, and crisp tortillas in basket or bowl.
  • To serve, ladle pozole into large soup bowls and garnish with lettuce, chile slices, lime juice and oregano and tortillas.

Nutrition Facts : Calories 290.1, Fat 10, SaturatedFat 2, Cholesterol 34.8, Sodium 1973.7, Carbohydrate 38.8, Fiber 14.9, Sugar 3.2, Protein 19.5

SPICY CHICKEN AND HOMINY SOUP



Spicy Chicken and Hominy Soup image

This slow-cooked soup is also called "posole," a traditional good luck New Year's meal in my native New Mexico. Everyone makes it differently-my soup answers the age-old chili question, "Red or green?" by using both!-Janet Christine McDaniel, Arlington, Texas

Provided by Taste of Home

Categories     Lunch

Time 4h15m

Yield 4 servings.

Number Of Ingredients 11

1 pound boneless skinless chicken breasts, cubed
2 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 chipotle peppers in adobo sauce
2 cans (14-1/2 ounces each) chicken broth, divided
1 can (15 ounces) hominy, rinsed and drained
1 can (4 ounces) chopped green chilies
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon pepper

Steps:

  • In a large skillet, brown chicken in oil. With a slotted spoon, transfer chicken to a 3- or 4-qt. slow cooker. In the same skillet, saute onion and garlic in drippings until tender; add to chicken., Place chipotle peppers and 1/4 cup broth in a blender or food processor; cover and process until blended. Add to chicken mixture. Stir in the hominy, chilies, seasonings and remaining broth. Cover and cook on low for 4-5 hours or until chicken is tender.

Nutrition Facts : Calories 277 calories, Fat 10g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 1558mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 4g fiber), Protein 26g protein.

Tips:

  • To make the best hominy polenta, use fresh masa harina. Masa harina is a finely ground cornmeal made from dried hominy. It is available in most grocery stores in the Mexican food section.
  • Be sure to toast the masa harina before cooking it. This will give the polenta a nutty flavor and help it to thicken properly.
  • When cooking the polenta, be sure to stir it constantly. This will prevent it from sticking to the pot and burning.
  • The polenta is done cooking when it is thick and creamy. It should be able to hold its shape when spooned onto a plate.
  • To make the New Mexico chile glaze, use a variety of chile peppers. This will give the glaze a complex flavor. Be sure to remove the seeds from the chile peppers before using them. This will help to reduce the heat of the glaze.
  • The chicken is done cooking when it is cooked through. The internal temperature of the chicken should be 165 degrees Fahrenheit.
  • Serve the New Mexico chile glazed chicken over the hominy polenta. Enjoy!

Conclusion:

New Mexico chile glazed chicken on hominy polenta is a delicious and easy-to-make dish. The chicken is tender and juicy, and the glaze is flavorful and slightly spicy. The hominy polenta is creamy and smooth, and it provides a perfect base for the chicken. This dish is sure to be a hit at your next party or gathering.

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