New Mexico Chile-Glazed Chicken on Hominy Polenta

Name: New Mexico Chile-Glazed Chicken on Hominy Polenta
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps balsamic vinegar; 5 Tbsps butter, divided; 177 milliliters (or more) organic chicken broth; 4 larges dried New Mexico chiles,* stemmed, seeded, coarsely torn; 3 Tbsps chopped fresh cilantro; 1 teaspoons ground cumin; 850 grams golden hominy; 2 Tbsps honey; 4 skinless boneless organic chicken breast halves

New Mexico Chile-Glazed Chicken on Hominy Polentan is a gluten free main course. One serving contains 468 calories, 28g of protein, and 19g of fat. This recipe serves 4. If you have ground cumin, honey, chicken broth, and a few other ingredients on hand, you can make it. To use up the balsamic vinegar you could follow this main course with the Skinny Strawberry Ice Cream as a dessert. From preparation to the plate, this recipe takes approximately 30 minutes.

Instructions

Preheat oven to 350°F. Bring broth and chilesto boil in small saucepan. Cover; reduce heatand simmer 5 minutes.

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Broth

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Sauce Pan

Oven

Transfer mixtureto blender.

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Blender

Add vinegar, honey, and cumin.Blend until smooth, thinning with broth bytablespoonfuls as needed for thick sauce.Season sauce with salt and pepper.

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Salt And Pepper

Vinegar

Broth

Cumin

Honey

Sauce

Transferto bowl; rinse out and reserve blender.

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Blender

Bowl

Melt 2 tablespoons butter in largeovenproof skillet over medium heat.

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Butter

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Frying Pan

Sprinklechicken with salt and pepper.

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Salt And Pepper

Add to skillet;sauté until brown, about 3 minutes per side.

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Frying Pan

Transfer skillet to oven; roast chicken untilcooked through, about 8 minutes.

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Roasted Chicken

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Frying Pan

Oven

Meanwhile, blend hominy with juice untiljust coarsely chopped, about 5 seconds; drainwell. Stir hominy and 3 tablespoons butterin medium saucepan over medium heat untilheated through, about 2 minutes.

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Hominy

Juice

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Sauce Pan

Mix in halfof cilantro. Season with salt and pepper.

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Salt And Pepper

Cilantro

Spoon hominy onto plates. Top withchicken, then sauce and remaining cilantro.* Available at some supermarkets and atspecialty foods stores and Latin markets.

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Cilantro

Hominy

Sauce

Per serving: 570.49 calories (kcal),32.1 % calories from fat,

Bon Appétit

Equipment

Ingredients

Servings:

2Tbsps

balsamic vinegar 5Tbsps

butter, divided 177milliliters

(or more) organic chicken broth 4larges

dried New Mexico chiles,* stemmed, seeded, coarsely torn 3Tbsps

chopped fresh cilantro 1teaspoons

ground cumin 850grams

golden hominy 2Tbsps

honey 4

skinless boneless organic chicken breast halves

Recommended wine: Cava, Grenache, Shiraz

Cava, Grenache, and Shiraz are great choices for Chili. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. The Casteller Cava Brut with a 4.3 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.