Chicken Tamale Burrito Bowls (Print Version)
# Ingredients:
→ Chicken Mixture
01 -
1 ½ lb chicken breast or thighs, mix recommended
02 -
2 cups red enchilada sauce
03 -
2 tbsp chili powder
04 -
2 tsp smoked paprika
05 -
1 tsp cumin
06 -
1 tsp kosher salt
07 -
1 tsp black pepper
08 -
½ tsp cayenne
09 -
¼ tsp garlic powder
10 -
¼ tsp onion powder
11 -
1 onion, sliced
12 -
1 red pepper, sliced
13 -
1 orange pepper, sliced
14 -
1 ½ cups cooked black beans, drained and rinsed if canned
→ Cheesy Polenta
15 -
2 cups chicken broth
16 -
2 cups milk
17 -
1 cup polenta (Bob's Red Mill recommended)
18 -
115g sharp white cheddar cheese, shredded
19 -
¼ tsp salt
20 -
¼ tsp black pepper
21 -
3 tbsp butter
→ Toppings
22 -
1 avocado, mashed with salt and pepper
23 -
115g queso fresco cheese, crumbled
24 -
Fresh cilantro, chopped
25 -
Crushed tortilla chips
# Instructions:
01 -
Heat a large skillet over medium-high heat and add olive oil. When hot but not smoking, add sliced onions and peppers. Stir fry for 3-5 minutes until just beginning to soften. Remove from skillet, set aside and cover with foil to keep warm.
02 -
Add another tablespoon of oil to the same skillet. Add chicken and brown on both sides, about 3-4 minutes per side. Once browned, add enchilada sauce, chili powder, smoked paprika, cumin, salt, pepper, cayenne, garlic and onion powder. Bring to a boil, then reduce heat to a simmer and cook for 10-15 minutes until chicken is cooked through and easily shredded.
03 -
While chicken cooks, pour chicken broth and milk into a medium saucepan and bring to a boil. Lower heat to medium and slowly whisk in polenta. Cook, stirring frequently, for 15-20 minutes until soft and thick. Just before serving, stir in cheddar cheese and butter, then season with salt and pepper. Add an extra tablespoon of butter or milk if polenta seems too thick.
04 -
When chicken is done, remove from heat and shred directly in the sauce using two forks. If the peppers have cooled, add them back to the chicken mixture to rewarm. Add black beans and toss until warmed through.
05 -
Portion polenta into individual bowls. Top with the chicken-pepper mixture and sauce. Finish with a dollop of mashed avocado, crumbled queso fresco, chopped cilantro, and crushed tortilla chips.
# Notes:
01 -
You may substitute chicken with pork, beef, or lentils for a vegetarian version.
02 -
If your skillet starts to smoke, turn heat down and wait 5 minutes before adding vegetables.