- 1 1/2 lbs chicken breast
- 2 c red enchilada sauce
- 2 tbsp chili powder
- 2 tsp smoked paprika
- 1 tsp cumin
- 1 tsp kosher salt
- 1 tsp pepper
- 1/2 tsp cayenne
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1 onion, sliced
- 1 red pepper, sliced
- 1 orange pepper, sliced
- 1 1/2 c canned black beans, drained and rinsed
- 2 c chicken broth
- 2 c milk
- 1 cup polenta
- 4 oz sharp white cheddar cheese shredded
- 1/4 tsp salt
- 1/4 tsp pepper
Toppings
- 4 oz queso fresco cheese, crumbled
- fresh cilantro, chopped
- crushed tortilla chip
but not smoking add the onions and red and orange peppers. Stir fry the peppers for 35 minutes, until
they just begin to soften. Remove from the skillet and set aside. Keep warm by covering the plate with foil.
Add another tablespoon of oil to the skillet. Add the chicken and brown on both sides, about 34
minutes per side. Once the chicken is browned all over add the the enchilada sauce, chili powder, smoked paprika, cumin, salt, pepper, cayenne, garlic and onion powder and bring everything to a boil. Reduce the heat to a simmer and simmer the chicken in the sauce for 10 to 15 minutes or until cooked through and shreds easily.
Meanwhile, make the polenta. Pour the chicken broth and milk into a medium size saucepan
and bring to a boil. Lower the heat to medium and slowly whisk in the polenta. Cook, stirring
frequently, until the polenta is soft and thick, about 15 to 20 minutes. Keep warm and then just
before serving, stir in the cheddar cheese and butter, season with salt and pepper. If the polenta
seems a little thick you can add a tablespoon of butter or extra milk.
When the chicken is done cooking remove the chicken from the heat and shred the chicken with
2 forks right in the sauce. Toss in the black beans and peppers until warmed through.
To assemble the bowls, add a nice serving of polenta to each bowl. Top with the peppers and
saucy chicken. Finish the bowls off with a dollop of mashed avocado, crumbled queso fresco,
chopped cilantro and crushed tortilla chips.
