Best 3 New Mexico Chile Glazed Chicken On Hominy Polenta Recipes
Feast your taste buds on a culinary journey to the vibrant state of New Mexico, where flavors dance in perfect harmony. Embark on a taste adventure with our New Mexico Chile-Glazed Chicken on Hominy Polenta, a dish that embodies the spirit of the Southwest. This tantalizing creation features tender chicken glazed in a rich and flavorful chile sauce, its fiery kick balanced by the creamy smoothness of hominy polenta. As you delve deeper into this delectable adventure, you'll also discover tantalizing recipes like the New Mexico Chile Rellenos, a classic dish bursting with roasted Poblano chiles stuffed with cheese and smothered in a velvety red chile sauce. For a taste of history, try the Native American Fry Bread, a delectable fried bread often served with savory or sweet toppings. And don't miss the New Mexico Sopapilla Cheesecake, a unique dessert that combines the crispy texture of sopapillas with the creamy decadence of cheesecake, creating a symphony of flavors. Get ready to be captivated by the culinary treasures of New Mexico, where each bite tells a story of tradition and delight.
Here are our top 3 tried and tested recipes!
NEW MEXICO CHILE-GLAZED CHICKEN ON HOMINY PLENTA
Steps:
- Preheat oven to 350°F. Bring broth and chiles to boil in small saucepan. Cover; reduce heat and simmer 5 minutes. Transfer mixture to blender. Add vinegar, honey, and cumin. Blend until smooth, thinning with broth by tablespoonfuls as needed for thick sauce. Season sauce with salt and pepper. Transfer to bowl; rinse out and reserve blender. Melt 2 tablespoons butter in large ovenproof skillet over medium heat. Sprinkle chicken with salt and pepper. Add to skillet; sauté until brown, about 3 minutes per side. Transfer skillet to oven; roast chicken until cooked through, about 8 minutes. Meanwhile, blend hominy with juice until just coarsely chopped, about 5 seconds; drain well. Stir hominy and 3 tablespoons butter in medium saucepan over medium heat until heated through, about 2 minutes. Mix in half of cilantro. Season with salt and pepper. Spoon hominy onto plates. Top with chicken, then sauce and remaining cilantro. *Available at some supermarkets and at specialty foods stores and Latin markets.
NEW MEXICO CHILE-GLAZED CHICKEN ON HOMINY POLENTA
Steps:
- Preheat oven to 350°F. Bring broth and chiles to boil in small saucepan. Cover; reduce heat and simmer 5 minutes. Transfer mixture to blender. Add vinegar, honey, and cumin. Blend until smooth, thinning with broth by tablespoonfuls as needed for thick sauce. Season sauce with salt and pepper. Transfer to bowl; rinse out and reserve blender.
- Melt 2 tablespoons butter in large ovenproof skillet over medium heat. Sprinkle chicken with salt and pepper. Add to skillet; sauté until brown, about 3 minutes per side. Transfer skillet to oven; roast chicken until cooked through, about 8 minutes.
- Meanwhile, blend hominy with juice until just coarsely chopped, about 5 seconds; drain well. Stir hominy and 3 tablespoons butter in medium saucepan over medium heat until heated through, about 2 minutes. Mix in half of cilantro. Season with salt and pepper. Spoon hominy onto plates. Top with chicken, then sauce and remaining cilantro.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
NEW MEXICO GREEN CHILE CHICKEN ENCHILADAS (EASY)
A New Mexico favorite. It's quick, easy, and delicious! Don't have chicken, no problem. This recipe is great even without it. Try it, you'll love it!
Provided by vescovo
Categories Chicken Breast
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cut chicken into small bite-sized pieces.
- Brown in frying pan.
- In a large sauce pan over medium heat combine the cream of mushroom soup and chicken broth.
- Then add the garlic, onion, green chile.
- Preheat oven to 350 degrees.
- Cover the bottom of a 12x9 baking dish with a thin layer of the sauce.
- Cover with half of the tortillas.
- Put half of the cooked chicken on top of the tortillas.
- Spread half of the remaining sauce over the chicken.
- Top with half of the cheese.
- Repeat by layering the remaining tortillas, chicken, sauce, then cheese.
- Bake 350 degrees for 30 minutes.
- Allow several minutes to cool.
- Top with chopped onions and fresh chopped tomatoes (optional) and serve with sour cream.
- Yum.
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your dish. Try to find fresh, local ingredients whenever possible.
- Don't overcook the chicken. Chicken is a delicate meat that can easily be overcooked. Cook it until it is just cooked through, or it will become dry and tough.
- Make sure the glaze is thick enough. The glaze should be thick enough to coat the chicken evenly. If it is too thin, it will run off the chicken and not provide much flavor.
- Serve the chicken immediately. Chicken is best served immediately after it is cooked. This will ensure that it is juicy and flavorful.
Conclusion:
This New Mexico Chile Glazed Chicken on Hominy Polenta is a delicious and flavorful dish that is perfect for a special occasion or a weeknight meal. The chicken is tender and juicy, and the glaze is sweet, spicy, and smoky. The hominy polenta is a creamy and hearty side dish that complements the chicken perfectly. This dish is sure to please everyone at your table.
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