Tamale Chicken Bowls (Print Version)
# Ingredients:
→ Chicken Combo
01 -
1 ½ pounds of a mix of chicken breasts and thighs (blend works best)
02 -
2 cups of enchilada sauce, red variety
03 -
2 tablespoons chili powder
04 -
2 teaspoons smoked paprika
05 -
1 teaspoon ground cumin
06 -
1 teaspoon kosher salt
07 -
1 teaspoon freshly cracked black pepper
08 -
½ teaspoon cayenne pepper
09 -
¼ teaspoon each of garlic and onion powders
10 -
1 onion, cut into slices
11 -
1 orange bell pepper, sliced
12 -
1 red bell pepper, also sliced
13 -
1 ½ cups of cooked black beans, rinsed if from a can
→ Creamy Polenta
14 -
2 cups milk
15 -
2 cups chicken stock
16 -
1 cup polenta (try Bob's Red Mill brand)
17 -
115g sharp white cheddar, grated
18 -
¼ teaspoon kosher salt
19 -
¼ teaspoon fresh black pepper
20 -
3 tablespoons butter
→ Extras
21 -
1 mashed avocado, with a little salt and pepper
22 -
115g crumbled queso fresco cheese
23 -
Freshly chopped cilantro leaves
24 -
Crushed tortilla chips for crunch
# Instructions:
01 -
In a big frying pan, heat some oil on medium-high. Once it's hot but not smoking, add the sliced onions and peppers. Stir them around for 3-5 minutes so they begin to soften. Take them out, cover with foil, and set aside to stay warm.
02 -
Pour a bit more oil into the pan. Place the chicken in and brown each side for 3-4 minutes. Once it’s golden, toss in enchilada sauce, chili powder, paprika, cumin, salt, pepper, cayenne, onion powder, and garlic powder. Let it bubble up, then turn the heat down low to simmer for 10-15 minutes. It's ready when the chicken shreds easily.
03 -
As the chicken simmers, boil milk and stock together in a pot. Turn the heat down to medium and slowly stir in the polenta. Keep stirring frequently for around 15-20 minutes until smooth and thickened. Mix in cheddar and butter before you serve it, plus some salt and pepper. If it's too thick, add a splash of milk or another pat of butter.
04 -
Take cooked chicken off the heat and shred it right in the skillet with two forks. Feel free to throw the veggies back in if they’ve cooled down. Then fold in the black beans and heat everything up evenly.
05 -
Spoon the polenta into serving bowls. Pile on the chicken, peppers, and sauce. Top with mashed avocado, sprinkle some queso fresco, scatter cilantro, then finish with a handful of crushed tortilla chips.
# Notes:
01 -
Swap out chicken for pork, beef, or even lentils if you’re going vegetarian.
02 -
If oil starts to smoke, let the pan cool off for a few minutes before adding anything.