Chicken & Polenta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
Chicken Thigh, 8 thigh, bone and skin removed Green Peppers (bell peppers), 1.0 cup, choppedMushrooms, fresh, 1 cup, pieces or slices Onions, raw, 1 cup, chopped Cumin, 2 tsp Spinach, fresh, 4 cup Canned Tomatoes, 1 14.5 oz. can Olive Oil, 1 tbsp Yellow Cornmeal, 1 cup
Cook cornmeal for polenta. (Boil 3 cups of water and slowly add cornmeal. Whisk so lumps don't form. Lower heat and cook for about 10 minutes. Remove from heat and pour into a rectangular container for cooling. I like my polenta about 1 X 4, but you can make it whatever size you like)
Season thighs with salt and pepper. You can cook them whole or cut them up. I like to cut them up in bite sized pieces. Lightly coat a skillet with cooking spray. Saute chicken for about 10 minutes or until no longer pink. Remove chicken from skillet.
Add peppers, onions & mushrooms to skillet. Cook and stir for about 3 muniutes or until veggies are crisp tender. Stir the cumin powder into the can of tomatoes and pour it all in the skillet with the other veggies. Heat until it begins to bubble. Then add chicken to the skillet and keep warm over low heat.
When cool, remove polenta from the container and cut into slices. Heat 1 tbsp oil in skillet over med-high heat. Add polenta slices and cook until golden brown. (About 10 minutes- turn only once.)
To serve, place polenta on plate and spoon the chicken mixture over the top.
Number of Servings: 5
Recipe submitted by SparkPeople user LYNAT529.
Season thighs with salt and pepper. You can cook them whole or cut them up. I like to cut them up in bite sized pieces. Lightly coat a skillet with cooking spray. Saute chicken for about 10 minutes or until no longer pink. Remove chicken from skillet.
Add peppers, onions & mushrooms to skillet. Cook and stir for about 3 muniutes or until veggies are crisp tender. Stir the cumin powder into the can of tomatoes and pour it all in the skillet with the other veggies. Heat until it begins to bubble. Then add chicken to the skillet and keep warm over low heat.
When cool, remove polenta from the container and cut into slices. Heat 1 tbsp oil in skillet over med-high heat. Add polenta slices and cook until golden brown. (About 10 minutes- turn only once.)
To serve, place polenta on plate and spoon the chicken mixture over the top.
Number of Servings: 5
Recipe submitted by SparkPeople user LYNAT529.
Nutritional Info Amount Per Serving
- Calories: 280.0
- Total Fat: 8.3 g
- Cholesterol: 91.6 mg
- Sodium: 173.9 mg
- Total Carbs: 26.3 g
- Dietary Fiber: 3.8 g
- Protein: 25.8 g
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