Chicken and Poblano Stew with Polenta

By johnwhorfin

Ingredients

• 3 poblano peppers
• 2 tablespoons olive oil, divided
• 2 cups thinly sliced yellow onion
• 2 tablespoons chopped fresh oregano
• 8 medium garlic cloves, minced
• 2 cups chopped tomato
• 2 tablespoons adobo sauce from canned chipotle chiles in adobo
• 3 /4 teaspoon kosher salt, divided
• 1 tablespoon fresh lime juice
• 4 ounces skinless, boneless rotisserie chicken breast, shredded (about 1 cup)
• 3 cups whole milk
• 3 /4 cup uncooked quick-cooking polenta
• Nutritional Information
• Calories 389
• Fat 14.4g
• Satfat 4.6g
• Monofat 6.7g
• Polyfat 1.3g
• Protein 19g
• Carbohydrate 47g
• Fiber 5g
• Cholesterol 43mg
• Iron 2mg
• Sodium 619mg
• Calcium 259mg
• Sugars 15g
• Est. added sugars 0g

Details

Adapted from cookinglight.com

Preparation

Step 1

How to Make It

Step 1

1. Preheat broiler to high.

Step 2

2. Place peppers on a foil-lined baking sheet; rub with 1 1/2 teaspoons oil. Broil 10 minutes or until blackened on all sides, turning occasionally. Wrap peppers in foil; let stand 10 minutes. Unwrap; remove skins and seeds. Coarsely chop peppers.

Step 3

3. Heat remaining 1 1/2 tablespoons oil in a large skillet over high. Add onion, oregano, and garlic; sauté 3 minutes. Add tomato, adobo sauce, and 1/2 teaspoon salt; cook 4 minutes, stirring occasionally. Stir in peppers, juice, and chicken; cook 2 to 3 minutes or until slightly thickened.

Step 4

4. Bring milk to a boil in a saucepan over medium-high. Reduce heat to medium-low; add remaining 1/4 teaspoon salt and polenta, whisking constantly. Cook 2 minutes or until thickened, stirring constantly. Place 3/4 cup polenta in each of 4 shallow bowls; top each serving with 3/4 cup chicken mixture.