New Mexico Chile Glazed Chicken On Hominy Polenta Recipes

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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

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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.

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

Buy All Ingredients

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

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  • 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.
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