Polenta and Chicken Chili
It's starting to get a little chilly on the NYC and the throat is a feeling a lil scratchy. So I decided instead of soup I will make a nice chicken chili with some quick polenta. It's one of my ultimate favorite dishes and great for chilly days and when your feeling blue. It's warm soothing and a little kick lol!
Stews and Chili's are a great quick meal for lazy cooking days. Be careful of the spice cause I like the kick, if you have a cold trade the spicy tomatoes for regular and add ginger because it's a great inflammatory for sore throats.
Cooking time is about 30-35 minutes! Enjoy!
What you'll need for this dish is CHICKEN, either breast or whatever can cut into smaller pieces or left over chicken. What I used was boneless skinless chicken thighs.
Other ingredients for the chili are: 16oz organic fire roasted can of tomatoes 2 tomatoes diced 14oz can organic black beans 1 onion 1packet of taco seasoning 1/2 c of frozen peas And some wata!!!!
Instructions: Cut chicken pieces into small pices and wash in lemon juice or vinegar with cold water. Place in pot, add sliced onions, half taco seasoning and drizzle with olive oil. Place pot over medium high heat. After chicken in browned add tomatoes, the rest of your seasoning and 1.5 cups of water and cover let cool for 25 min. Add black beans, green beans stir and let cool for another 10 min.
For Polenta: Take a box of polenta and 2 cups of chicken stock and cool until polenta is soft and grits consistency. At the end add a sprinkle of salt and pepper and stir in a 1/2 cup of Parmesan cheese.
Enjoy lovers!