Chile-Glazed Chicken On Hominy Polenta
Recipe: #28850
December 28, 2017
Categories: Chicken, Southwest, Oven Bake, Spices, Boneless Pieces, Chicken Dinner, more
"We enjoyed this dish and a different way to serve chicken. We served the sauce separately, that way people can add as much as they choose. Recipe source: Bon Appetit (December 2008)"
Ingredients
Nutritional
- Serving Size: 1 (326.9 g)
- Calories 478.5
- Total Fat - 19.7 g
- Saturated Fat - 10.5 g
- Cholesterol - 134.6 mg
- Sodium - 435.1 mg
- Total Carbohydrate - 32.9 g
- Dietary Fiber - 1.6 g
- Sugars - 8.7 g
- Protein - 41.5 g
- Calcium - 80.3 mg
- Iron - 2.9 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees F.
Step 2
In a saucepan bring broth and chiles to a boil; cover; reduce heat and simmer 5 minutes. Transfer mixture to a blender; add honey, vinegar, and cumin. Blend until smooth, thinning with broth by tablespoons as needed for thick sauce. Season with salt and pepper. Transfer to a bowl and rinse out and reserve blender.
Step 3
In a skillet over medium heat melt 2 tablespoons of butter. Sprinkle chicken with salt and pepper and add to skillet; saute until brown (3-5 minutes per side). Transfer skillet to oven and roast chicken until cooked through (8-10 minutes).
Step 4
Meanwhile using a blender blend hominy with juice until coarsely chopped (5 seconds or so); drain well. Stir hominy and 3 tablespoons butter in a saucepan over medium heat until heated through (2 minutes). Mix in half of the cilantro. Season with salt and pepper.
Step 5
Spoon hominy onto plates; top with chicken, then sauce and the remaining cilantro.
Tips
No special items needed.