Chipotle Chicken & Polenta Bowls

October 31, 2019
Author Notes

TK —Grant Melton

  • Prep time 10 minutes
  • Cook time 20 minutes
  • Serves 4
  • 1 medium red onion
  • 2 tablespoons red wine vinegar
  • Salt
  • 1 cup coarsely ground polenta
  • 1 tablespoon olive oil
  • 2 Chipotle chilies in a can of adobo sauce, finely chopped
  • 1 14.5-ounce can diced fire roasted tomatoes
  • 1 rotisserie chicken, shredded into big pieces
  • 2 tablespoons unsalted butter
  • Cilantro, roughly chopped, for topping
  • Mexican crema or sour cream, for topping
In This Recipe
  1. Cut the red onion in half. Finely dice one half and thinly slice the other. Set the diced onion aside. Place the thinly sliced onion into glass bowl. Add the red wine vinegar and ½ teaspoon salt. Toss and set aside to pickle.
  2. Bring 4 cups of water to a boil in a large sauce pot. Once boiling, add the polenta and 1 teaspoon salt. Cook, whisking occasionally to prevent lumps, for 15 minutes or until thickened. While the polenta cooks, prepare the chicken.
  3. Heat the olive oil in a large saute pan over medium-high heat. Add the onion and saute until soft, about 5 minutes. Add the chipotle in adobo peppers and tomatoes. Season with ½ teaspoon of salt and stir to combine. Bring the mixture to a bubble. Once bubbling, add the chicken and cook for 10 minutes or until chicken is warmed through and the sauce has thickened.
  4. Once the polenta is cooked. Stir in the butter to melt. Spoon the polenta into bowls and top with chipotle chicken, a spoonful of crema, pickled onion and cilantro.

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Grant Melton is an Emmy Award-Winning Producer of the Rachael Ray Show, food writer and recipe developer. He's a contributor to Food52, NYT Cooking and Rachael Ray Every Day Magazine. He loves cookies, cocktails and kindness.