Working a full time job while trying to squeeze in fitness, family, friends, blogging and countless episodes of Real Housewives, can leave little time for whipping up fancy meals. Luckily I’ve discovered the art of dinner in a bowl, and couldn’t have been more excited when I came across Half Baked Harvest’s spin on a Chicken Tamale Bowl. Using polenta as the base is a nice change up from brown rice and anything with guacamole is a no-brainer. Do your (busy) self a favor and put this dish on your to-do list!
- 1.5 lbs chicken breast
- 2 cups red enchilada sauce
- 2 tablespoons chili powder
- 2 teaspoons smoked paprika
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- 1 teaspoon pepper
- 1/2 teaspoon cayenne
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 onion sliced
- 1 red pepper sliced
- 1 orange pepper sliced
- 1 can black beans drained, rinsed
- 2 cups chicken broth
- 2 cups milk
- 1 cup polenta
- 4 oz sharp white cheddar cheese shredded
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons butter
- Make the polenta by pouring chicken broth and milk into a saucepan.
- Bring to a boil, then lower heat to medium and whisk in polenta (BE CAREFUL and do this slowly - hot milk splashed up on my arm and I have the blisters to show it 🙁
- Cook for 15-20 minutes, stirring often, until polenta has thickened.
- While the polenta is cooking heat a large skillet and add a tablespoon of oil. Add chicken breasts and brown on both sides (about 3-4 minute per side).
- Once browned, add enchilada sauce and remaining seasonings, and bring sauce to a boil.
- Reduce heat to a simmer and let chicken simmer in the sauce for 10-15 minutes.
- Once chicken is cooked through shred it with two forks and stir to make sure sauce and chicken are fully incorporated.
- While chicken and polenta are cooking, heat a second large skillet over medium-high heat and add the olive oil. When the skillet is hot, add the onions and peppers. Saute for 3-5 minutes or until they start to soften.
- Stir in beans, cover and remove from heat.
- Once polenta is ready (and you are ready to serve dinner) - stir in cheddar cheese and butter into the polenta and season.
- Assemble the bowls by adding polenta first, topping with pepper and onion mixture, then the spicy chicken and garnishing with avocado/guacamole, queso fresco and chopped cilantro.
Half Baked Harvest also suggests:
“To make this in the crockpot add everything except for the polenta (the chicken, enchilada sauce, spices, peppers and onions) right into the crockpot bowl. Add 1 cup of chicken broth and cook on high for 4 hours or on low for 6-8 hours. Shred the chicken and cook the polenta. Assemble as directed.”
For more of my favorite bowl recipes, check here here and here!