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My go-to Chicken Tamale Burrito Bowl has saved countless weeknights, bringing together classic tamale flavors in an easy bowl format. The mix of zesty shredded chicken sitting on top of smooth, cheese-packed polenta makes for a soul-warming dinner that wins over everyone at my house, including the tough critics.
I came up with this dish during a tamale craving when I couldn't be bothered with the whole masa prep and steaming process. These days my folks ask for these bowls all the time, especially my kid who throws in tons of tortilla chips for extra crunch.
Ingredients
- Chicken thighs or breasts: Lets you work with whatever's in your fridge. Thighs tend to stay more moist during cooking
- Red enchilada sauce: Delivers authentic taste without making sauce from the ground up
- Cumin, chili powder, paprika and spice blend: Builds layers that remind you of slow-simmered Mexican cooking
- Polenta: Gives you a velvety foundation similar to traditional masa but way easier to make
- Aged white cheddar cheese: Brings creaminess to the polenta. Try an older variety for stronger flavor
- Onions and bell peppers: Add natural sweetness, crunch and nutrients that cut through the spicy chicken
- Black beans: Pack in protein, fiber and genuine Mexican character. Go for reduced-sodium versions if buying canned
- Tortilla chips, avocado, queso fresco and cilantro: Bright garnishes that turn this simple bowl into something special
Step-by-Step Instructions
- Cook the Vegetables:
- Warm a big skillet until hot but not smoking hot. Drizzle in olive oil then toss in your sliced onions and peppers. Let them cook about 3-5 minutes, giving them an occasional stir until they soften slightly while keeping some bite. You want tiny char marks on the edges for extra taste while maintaining texture. Set aside under foil to stay warm.
- Cook the Chicken:
- Add another spoonful of oil to the same pan. Drop in chicken pieces with space between them and let each side turn golden for 3-4 minutes. Good browning creates amazing flavors throughout the dish, so don't keep moving the chicken around. Let that tasty crust develop.
- Mix the Sauce:
- Dump enchilada sauce over your browned chicken then sprinkle in all seasonings—cumin, chili powder, paprika, salt, pepper, cayenne, garlic powder and onion powder. Let everything reach a bubbling boil before turning down to a gentle simmer. This wakes up the spices and spreads their flavors throughout. Simmer slowly for 10-15 minutes until chicken hits 165°F inside.
- Make the Polenta:
- In another pot, mix chicken broth with milk and bring it to a rolling boil. Turn heat to medium and slowly pour in polenta while whisking constantly to avoid clumps. Keep stirring for 15-20 minutes as it gets thicker. You'll know it's done when it starts pulling away from the pot's sides. Just before serving, stir in butter and cheddar until completely smooth.
- Pull Apart the Chicken:
- When chicken's done cooking, grab two forks and shred it right in the sauce. This lets the meat soak up all that flavor goodness. If your peppers have cooled down, throw them back in with the chicken now, along with black beans, and warm everything through.
- Put Your Bowls Together:
- Start by spooning a big helping of cheesy polenta into each bowl. Top with your saucy chicken mix, peppers and beans. Finish with some smashed avocado, a handful of crumbled queso fresco, fresh cilantro leaves and broken tortilla chips. This way of stacking gives you perfect flavor in every bite.
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The cheesy polenta base is hands down my favorite part of this dish. I stumbled on this trick after getting bored with rice in our Mexican dishes. Its smooth, rich texture reminds me of tamale masa without all the work. My grandma thought I was crazy for cutting corners like this, but even she couldn't help loving it when I finally talked her into trying some last Christmas.
Make-Ahead Tips
This dish works wonders for planning ahead. You can make each part separately and keep them in sealed containers in the fridge up to 4 days. Store the chicken mix away from the polenta and warm them up on their own before putting bowls together. Your polenta will get thicker in the fridge - just add a splash of milk while warming it up and stir it well.
Ingredient Substitutions
Feel free to swap things around based on what's in your kitchen. You can use beef, pork or even lentils instead of chicken, just adjust cooking times accordingly. Try green enchilada sauce for a brighter, tangier flavor profile. If you're skipping dairy, use extra broth instead of milk for the polenta and either leave out the cheese or grab a plant-based option. Rice or quinoa can fill in for polenta when needed, though you'll miss out on that tamale-like consistency.
Serving Suggestions
These bowls taste great by themselves, but they're even better with a simple lime-dressed green salad on the side for a complete meal. When having friends over, try setting up a DIY bowl station where everyone picks their own toppings. Offering warm corn tortillas lets guests turn the fillings into quick tacos if they want. A cold margarita or sweet horchata pairs wonderfully with these flavors.
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This quick approach gives you all the tamale goodness without the typical fuss and time.
Frequently Asked Questions
- → Can I make this dish vegetarian?
You sure can! Just swap out the chicken with lentils as mentioned in the ingredients list. Cook about 1½ cups of green or brown lentils until they're soft, then mix them into the enchilada sauce with all the same seasonings.
- → What is polenta and can I substitute it?
Polenta is basically cooked cornmeal that gets nice and creamy. Can't find it? Regular coarse cornmeal works too. If you want something completely different, try using rice, quinoa, or even cauliflower rice as your base.
- → Can I make components of this dish ahead of time?
You bet! You can cook the chicken mixture 1-2 days early and just warm it up when needed. The polenta gets pretty firm in the fridge, so it's better to make it fresh. But if you must prep it ahead, just add some extra milk when you're heating it up again to make it creamy.
- → How spicy is this dish?
It's got a medium kick from the chili powder, smoked paprika, and cayenne. Want it milder? Just cut back or skip the cayenne and grab a mild enchilada sauce. Looking for more heat? Add extra cayenne or throw in some chopped jalapeños.
- → What else can I top these bowls with?
Go wild with toppings! Try sweet corn, tangy pickled onions, fresh pico de gallo, a dollop of sour cream, different cheeses, a dash of hot sauce, or a squeeze of lime. A spoonful of your go-to salsa works great too.
- → Is this dish gluten-free?
The main recipe doesn't have gluten since polenta comes from corn. But always double-check your enchilada sauce and other packaged stuff for hidden gluten if you're making this for someone who can't eat gluten or has celiac disease.