Garlicky Mexican Chicken With Ancho Peppers And Crispy Polenta

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 lb boneless skinless chicken breast
• 1/8 ounce cilantro, fresh, plus more for garnish (about 2 sprigs)
• 4 large garlic, clove(s) not peeled
• 2 dried ancho peppers, stems removed and seeds shaken out
• 1/2 cup canned tomato sauce
• 1/2 teaspoon ground cumin
• 1/2 teaspoon table salt
• 1/2 cup uncooked cornmeal, to make polenta
• 2 sprays cooking spray
• 6 medium radishes, red, sliced
• 2 medium scallions, sliced

Recipe

• 1 * place chicken in a single layer in a large nonstick skillet and cover with water. add cilantro sprigs and 1 clove of garlic. cook chicken breasts over medium heat until no longer pink in center, about 10 to 15 minutes. remove chicken from pan and let cool; reserve liquid.
• 2 * shred cooled chicken and set aside. pour reserved cooking liquid into a bowl and add ancho peppers. cover and soak peppers about 10 minutes.
• 3 * heat a small skillet over medium heat. add remaining garlic cloves and roast in pan, turning frequently, until blackened in spots. remove to a small bowl and when cool enough to handle, peel garlic.
• 4 * place peppers, garlic, tomato sauce and cumin in jar of a blender and blend on high until smooth, about 3 to 4 minutes. pour mixture into a saucepan, add chicken and heat through.
• 5 * to make polenta, bring 2 1/2 cups of water to a boil; add salt. slowly add cornmeal, stirring until smooth, about 6 to 8 minutes.
• 6 * coat a 9 x 9-inch pan with cooking spray and pour polenta into pan. smooth with a spatula. allow polenta to firm up, about 1 to 2 minutes. cut into 4 slices and remove from pan. place polenta slices in a large nonstick skillet coated with cooking spray. cook on both sides until crispy, about 2 to 4 minutes per side.
• 7 * to serve, place one slice of polenta on a plate and top with 3/4 cup of chicken mixture. garnish with cilantro, radishes and scallions.