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Chicken and Poblano Stew with Polenta

Yield

Serves 4

Ingredients

  • 3 poblano peppers
  • 2 tablespoons olive oil, divided
  • 2 cups thinly sliced yellow onion
  • 2 tablespoons chopped fresh oregano
  • 8 medium garlic cloves, minced
  • 2 cups chopped tomato
  • 2 tablespoons adobo sauce from canned chipotle chiles in adobo
  • 3/4 teaspoon kosher salt, divided
  • 1 tablespoon fresh lime juice
  • 4 ounces skinless, boneless rotisserie chicken breast, shredded (about 1 cup)
  • 3 cups whole milk
  • 3/4 cup uncooked quick-cooking polenta

How to Make It

  1. 1. Preheat broiler to high.
  2. 2. Place peppers on a foil-lined baking sheet; rub with 1 1/2 teaspoons oil. Broil 10 minutes or until blackened on all sides, turning occasionally. Wrap peppers in foil; let stand 10 minutes. Unwrap; remove skins and seeds. Coarsely chop peppers.
  3. 3. Heat remaining 1 1/2 tablespoons oil in a large skillet over high. Add onion, oregano, and garlic; sauté 3 minutes. Add tomato, adobo sauce, and 1/2 teaspoon salt; cook 4 minutes, stirring occasionally. Stir in peppers, juice, and chicken; cook 2 to 3 minutes or until slightly thickened.
  4. 4. Bring milk to a boil in a saucepan over medium-high. Reduce heat to medium-low; add remaining 1/4 teaspoon salt and polenta, whisking constantly. Cook 2 minutes or until thickened, stirring constantly. Place 3/4 cup polenta in each of 4 shallow bowls; top each serving with 3/4 cup chicken mixture.