Cheesy Chicken Tamale Bowls (Print Version)
# Ingredients:
→ Chicken Mix
01 -
1 ½ lb mixed chicken breast and thighs
02 -
2 cups red enchilada sauce
03 -
2 tbsp chili powder
04 -
2 tsp smoky paprika
05 -
1 tsp ground cumin
06 -
1 tsp sea salt
07 -
1 tsp freshly ground pepper
08 -
½ tsp cayenne pepper
09 -
¼ tsp garlic powder
10 -
¼ tsp onion powder
11 -
1 onion, thinly sliced
12 -
1 red bell pepper, cut into strips
13 -
1 orange bell pepper, cut into strips
14 -
1 ½ cups black beans, rinsed if using canned
→ Creamy Polenta
15 -
2 cups chicken stock
16 -
2 cups milk
17 -
1 cup polenta cornmeal
18 -
115g grated sharp white cheddar
19 -
¼ tsp salt
20 -
¼ tsp black pepper
21 -
3 tbsp unsalted butter
→ Garnishes
22 -
1 ripe avocado, smashed with salt and pepper
23 -
115g crumbled queso fresco
24 -
Fresh chopped cilantro
25 -
Broken tortilla chips
# Instructions:
01 -
Pour some olive oil into a big skillet over medium-high heat. Once it's warm but not smoking hot, toss in your sliced onions and peppers. Cook them for about 3-5 minutes until they start to get soft. Take them out, put them aside and wrap them in foil to stay warm.
02 -
Put another spoonful of oil in the same pan. Add your chicken and cook until brown on each side, roughly 3-4 minutes per side. After browning, pour in the enchilada sauce and mix in chili powder, smoky paprika, cumin, salt, pepper, cayenne, and both garlic and onion powders. Let it come to a boil, then turn down the heat and simmer for 10-15 minutes until you can easily pull the chicken apart.
03 -
While your chicken's cooking, mix chicken stock and milk in a pot and bring it to a boil. Lower to medium heat and slowly stir in the polenta. Keep stirring now and then for 15-20 minutes until it gets thick and soft. Right before serving, mix in the cheddar and butter, then add salt and pepper. If it's too thick, stir in a bit more butter or milk.
04 -
When chicken's done, take it off the heat and use two forks to shred it right in the sauce. If your peppers aren't warm anymore, throw them back in with the chicken to heat up. Add the black beans and stir everything until hot.
05 -
Scoop polenta into bowls. Spoon the chicken-pepper mix and sauce on top. Finish with a spoonful of mashed avocado, some crumbled queso fresco, sprinkled cilantro, and crunchy tortilla chips.
# Notes:
01 -
You can swap chicken for pork, beef, or use lentils if you want a meat-free option.
02 -
If your pan gets too hot and starts smoking, turn the heat down and wait about 5 minutes before adding your veggies.