Poblano Chicken Stew with Polenta
Servings:*
4 servingsIngredients
- 3 poblano peppers
- 2 tablespoons olive oil, divided
- 2 cups thinly sliced yellow onion
- 2 tablespoons chopped fresh oregano
- 8 medium garlic cloves, minced
- 1 28ounce can chopped tomatoes
- 1 chipotle chile in adobo sauce, minced
- 2 tablespoons adobo sauce (from the chipotles canned in adobo sauce)
- ¾ teaspoons kosher salt, divided
- 1 tablespoon fresh lime juice
- 4 ounces shredded L&B Rotisserie Chicken (about 1 cup)
- 3 cups whole milk
- ¾ cup uncooked quick-cooking polenta
- Light sour cream, for serving
- Cilantro leaves, for garnish
Directions
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Heat a broiler to high.
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Place the poblano peppers on a foil-lined baking sheet and rub with 1 ½ teaspoons oil. Broil for 10 minutes or until blackened on all sides, turning occasionally.
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Wrap the peppers in foil and let stand for 10 minutes. Unwrap, remove the skins and seeds, and coarsely chop the peppers. Set aside.
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Meanwhile, heat the remaining 1 ½ tablespoons oil in a large skillet over high heat. Add the onion, oregano and garlic, and sauté for 3 minutes.
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Stir in the tomatoes, chile, adobo sauce and ½ teaspoon salt. Cook for 10 minutes, stirring occasionally. Stir in the peppers, lime juice and chicken. Cook 2 to 3 minutes or until slightly thickened.
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Meanwhile, bring the milk to a boil in a saucepan over medium-high heat. Reduce the heat to medium-low, add the remaining ¼ teaspoon salt and the polenta. Whisking constantly, cook until thickened, about 2 minutes.
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Place ¾ cup polenta in each of 4 shallow bowls. Top each serving with ¾ cup chicken mixture. Garnish with a dollop of sour cream and a sprinkle of cilantro leaves.