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Chicken and Poblano Stew with Polenta

Photo: Jennifer Causey
Yield

Serves 4

Think of this saucy chicken stew as a Mexican twist on Italian food, especially when served over creamy polenta. Poblano chiles become smoky and lose some of their intensity when broiled until blackened and tender. Wrap the peppers in the same foil used to line the pan and let stand so that the steam can loosen the skins before peeling. Adobo sauce adds to the smokiness in the tomato mixture; skip the chipotle peppers for a heat that’s well-rounded, not fiery. The stew would also be delicious as a taco or enchilada filling, or even finely chopped and reduced for a tamale filling.

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

Nutrition Information

  • calories 389
  • fat 14.4 g
  • satfat 4.6 g
  • monofat 6.7 g
  • polyfat 1.3 g
  • protein 19 g
  • carbohydrate 47 g
  • fiber 5 g
  • cholesterol 43 mg
  • iron 2 mg
  • sodium 619 mg
  • calcium 259 mg
  • sugars 15 g
  • Est. Added Sugars 0 g

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.