NEW MEXICO CHILE-GLAZED CHICKEN ON HOMINY POLENTA
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
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.
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Gowthamraj Sankar
[email protected]I'm not a fan of this recipe.
Abrar Hussain
[email protected]I'm not sure what went wrong, but this dish was a disaster.
Safa
[email protected]This recipe needs some work.
Talha Jani
[email protected]1 star.
sobi waraich
[email protected]This dish was a waste of time and money. I would not recommend it to anyone.
Kauma Rashida
[email protected]I didn't like the combination of chicken and hominy polenta. I think they just didn't go together well.
Tb RANI
[email protected]The dish was bland. I think it needed more seasoning.
XD swagsavegeboy
[email protected]The chicken was a bit overcooked. I think I should have cooked it for a few minutes less.
Brendan Pearce
[email protected]The hominy polenta was a bit too dry for my taste. I think I would have preferred it if it had been creamier.
Kavuma Joan
[email protected]This dish was a bit too spicy for me, but I think that's because I used a hotter chile pepper than the recipe called for. Next time, I'll use a milder pepper.
Granville Elam
[email protected]5 stars!
Aidan Rodriguez
[email protected]I would definitely recommend this dish to anyone who loves chicken and hominy polenta.
Jazmine Robinson
[email protected]The leftovers were even better the next day. I reheated the chicken and polenta in the microwave, and it was just as good as when it was fresh.
rose Smith
[email protected]This dish was easy to make, and it didn't take long to cook. I had dinner on the table in about 30 minutes.
Lucy Kemunto
[email protected]I'm not a huge fan of hominy, but I really enjoyed the polenta in this dish. It was creamy and flavorful, and it paired perfectly with the chicken.
Obour Stellar
[email protected]This dish is a great way to use up leftover chicken. I had some roasted chicken from the night before, and it worked perfectly in this recipe.
Freddie Mackey
[email protected]The hominy polenta was a great way to soak up all the delicious juices from the chicken. I added a little extra cheese to mine, and it was heavenly.
BOLT GAMING
[email protected]I used a cast iron skillet to cook the chicken, and it came out perfectly crispy on the outside and juicy on the inside. I highly recommend using a cast iron skillet if you have one.
Agnes Mutoda
[email protected]The New Mexico chile glaze was the star of the show. It was sweet, smoky, and had just the right amount of heat. I could have eaten the chicken and polenta without the glaze, but it really took the dish to the next level.
greewan shrestha
[email protected]This dish was a hit at my dinner party! The chicken was moist and flavorful, and the hominy polenta was creamy and cheesy. I will definitely be making this again.