This Chipotle Chicken and Polenta Elote Bowl is a flavor-packed fusion recipe that’s cozy and unique! It starts with a bed of creamy polenta infused with cotija cheese and mexican spices, then topped with tender bell peppers, juicy chipotle chicken thighs and a cilantro chimichurri. A protein-packed, gluten-free dinner that’s fun and filling!
A few weeks ago we were back in Vermont visiting family. Naturally, we had to go to our absolute favorite restaurant…Poco. This I niche, but if you find yourself in Burlington, Vermont…highly recommend! The menu changes often but we were excited to see a steak dish that was served over elote-style polenta. As an elote fiend, I knew we had to order it. And it most definitely did not disappoint.
Now that we’re back in Boston, I really wanted to recreate it but with my own spin. First off, I swapped the steak for chicken because it’s just way more approachable to cook and is cheaper. Secondly, I added some sautéd bell peppers to round out this dish…we love veggies over here! But it really turned out just as tasty as I remember the restaurant-version being 🙂
I also love that this Chipotle Chicken and Polenta Elote Bowl is like a more fall/winter-y way of enjoying mexican street corn flavors…which are usually kind of a summer thing. It’s warming, comforting and packed full of flavor. You get a bit of spiciness, smokiness, plenty of salty cotija cheese and a tangy punch from the homemade cilantro chimichurri! It’s a combo I’ll be drooling over for the foreseeable future and I hope you’re as obsessed as we are.
Why You’ll Love this Chipotle Chicken and Polenta Bowl
- This dish is full of spicy, smoky, salty and tangy flavor.
- It’s a fun twist on the beloved Mexican Street Corn!
- This is the perfect way to enjoy Elote flavors throughout the fall & winter.
- It’s a protein-packed dinner that’s naturally gluten free!
- This unique recipe is great for when you need a change of pace.
What You Need to Make this Chipotle Chicken and Polenta Bowl
For the Chipotle Chicken Thighs & Bell Peppers:
- Boneless, Skinless Chicken Thighs: I love using chicken thighs because they are so much juicier and less prone to drying out…even if you overcook them a little!
- Avocado Oil: Or olive oil…this is for marinating the chicken in.
- Honey: Optionally, add in a bit of honey or maple syrup to balance out all the smoky, spicy flavor in the chipotle chicken marinade.
- Garlic: Fresh minced is best but you could also substitute 1/2 tsp garlic powder if you’re in a pinch.
- Lime Juice: I love the acidic flavor that lime juice provides and it also helps tenderize the chicken!
- Chipotle Powder, Smoked Paprika, Cumin, Onion Powder & Kosher Salt: This is my go-to seasoning blend for making super flavorful chipotle chicken at home. If you want a milder option, substitute normal chili powder for the chipotle powder.
For the Polenta Elote:
- Chicken Stock or Water: I prefer to cook the polenta in chicken stock (or chicken bone broth) for added flavor and protein but water is totally fine too.
- Polenta: Make sure to buy dry polenta that comes in a bag (the only ingredient should be corn) and NOT the pre-cooked tubed polenta.
- Cotija Cheese: To put an elote flare on this polenta, we’re melting in some salty cotija cheese at the very end.
- Butter: Butter is traditionally added to polenta to add creaminess and richness.
- Lime Juice: Use the other half of the lime from the chipotle chicken marinade!
- Chili Powder, Cumin, Smoked Paprika & Kosher Salt: These elote-inspired seasonings really bring the polenta up a notch. Don’t be shy with the salt!
For the Chimichurri:
- Cilantro: Oftentimes chimichurri uses both cilantro and parsley, but to keep it more Mexican-inspired, we’re only doing fresh cilantro here.
- Olive Oil: Use a good quality one like Brightland! My discount code is MUNCHIN for 10% off!
- Red Wine Vinegar: This provides that punchy acidic flavor that chimichurri is known for. If you don’t have this on hand, try substituting white wine vinegar or lemon juice.
- Red Onion: You only need a very small amount! Feel free to substitute shallot for a milder onion flavor.
- Garlic: 1 small garlic clove, minced
- Red Pepper Flakes & Kosher Salt: Season to taste.
How To Make this Chipotle Chicken and Polenta Bowl
Marinate the Chipotle Chicken Thighs:
First, add avocado oil, honey, lime juice, garlic and seasonings to a medium-sized bowl and whisk until combined. Then add chicken thighs and toss to coat. Cover the bowl with plastic wrap and transfer to the refrigerator to marinate for at least 30 minutes.
Prepare the Chimichurri:
Meanwhile, prepare your chimichurri by adding all ingredients (cilantro, red onion, garlic, olive oil, red wine vinegar, salt & red pepper flakes) to a small bowl and stirring until combined. Set aside.
Start Cooking the Polenta:
Once chicken is close to being done marinating, get started on the polenta. Add chicken stock (or water) and a generous amount of kosher salt to a medium-sized pot. Bring to a boil. Once boiling, whisk in the polenta and then immediately reduce the heat to low. Allow it to continue simmering for about 30 minutes, stirring every few minutes and leaving the lid on the pot in between.
Cook Chipotle Chicken Thighs & Bell Peppers:
While the polenta is simmering, bring a grill pan (or a large normal pan) to medium heat. Once hot, add marinated chicken thighs and cook for 4 minutes per side, or until done through. Remove chicken thighs from the grill pan and set aside.
f necessary, add a bit more oil to the pan. Then, add sliced bell peppers and season with salt & pepper. Sauté, stirring occasionally, for about 6-8 minutes or until tender. Remove bell peppers from the pan.
Finish off Polenta with Cotija, Polenta, Lime & Spices:
At the end of the polenta cook time, add in the butter, cotija cheese, lime juice and seasonings. Stir until the cheese and butter have melted. Taste and adjust the amount of salt to your preference. Turn off the heat, cover and let it sit for 1-2 more minutes.
Assemble the Bowls & Enjoy:
Finally, assemble your bowls starting with a layer of elote polenta, sautéed bell peppers, chipotle chicken thighs, a drizzle of chimichurri and a sprinkle of cotija cheese. Enjoy!
What is Polenta?
Polenta is a type of cornmeal…AKA the only ingredient is corn! It’s often confused with grits which is another type of cornmeal but is usually made from white corn rather than yellow. Polenta is also a bit coarser in texture than grits.
Polenta has a mild corn flavor and is naturally gluten free. For this Chipotle Chicken and Polenta Elote Bowl recipe, we’re making polenta ourselves by simmering it with stock (or water). However, you can also find polenta pre-cooked in a tube at the grocery store.
Substitution FAQs:
- Chicken Thighs: You can use chicken breast instead, but I would recommend cutting it in half lengthwise so each piece is really thin and will cook quick enough.
- Chipotle Powder: This is a more niche ingredient, so if you don’t have it on hand or just want something milder you can substitute normal chili powder.
- Chicken Stock: Water is fine too. Or use chicken bone broth for extra protein and health benefits!
- Butter: The butter isn’t crucial but it does make the polenta taste richer, creamier and better…obviously 😉
- Cotija: It’s best to use cotija for the true elote experience but in a pinch you can substitute grated parmesan cheese.
- Red Wine Vinegar: Try substituting white wine vinegar or even lemon juice.
- Red Onion: Shallot will also work and offers a more mild onion-y flavor.
How Should I Store Leftover Chicken and Polenta?
Leftovers of this Chipotle Chicken and Polenta Elote Bowl can be stored in an airtight container in the fridge for about 4 days. I would recommend storing the chimichurri separately. The oil in the chimichurri will solidify but you can briefly microwave it or submerge the container in a bit of hot water and it’ll melt.
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for More Mexican-Inspired Recipes?
- Easy Elote Pasta Salad
- Pumpkin Chicken & Black Bean Enchiladas
- Elote Tacos with Chipotle Chicken and Veggies
- Dutch-Oven Carnitas Bowl
- Crispy Beef Tacos with Hidden Veggies
- One-Pot Shrimp Fajita Pasta
- The BEST Ground Turkey Enchilada Skillet
- Crispy Cheesy Chipotle Chicken Tacos
Chipotle Chicken and Polenta Elote Bowl
Equipment
- whisk
- medium bowl
- plastic wrap
- small bowl
- spoon
- medium pot with lid
- spatula
- grill pan or large pan
Ingredients
For the Chipotle Chicken Thighs & Bell Peppers:
- 1 lb boneless, skinless chicken thighs
- 1 tbsp avocado oil or olive oil
- ½ tbsp honey or maple syrup
- 1 garlic clove minced
- juice from ½ lime
- 1 tsp chipotle powder (sub chili powder for a milder option)
- 1 tsp smoked paprika
- ½ tsp cumin
- ½ tsp onion powder
- ½ tsp kosher salt
- 2-3 large bell peppers de-seeded & sliced into thin strips
For the Elote Polenta:
- 3 cups chicken stock or water
- ¾ cup polenta *
- ½ cup grated cotija cheese + more for topping
- 2 tbsp butter
- juice from ½ lime
- ¼ tsp chili powder
- ¼ tsp cumin
- ¼ tsp smoked paprika
- kosher salt to taste
For the Chimichurri:
- ¼ cup finely chopped cilantro
- 3 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tbsp finely chopped red onion (or shallot for milder taste)
- 1 garlic clove minced
- kosher salt to taste
- red pepper flakes to taste
Instructions
- First, add avocado oil, honey, lime juice, garlic and seasonings to a medium-sized bowl and whisk until combined. Then add chicken thighs and toss to coat. Cover the bowl with plastic wrap and transfer to the refrigerator to marinate for at least 30 minutes.1 tbsp avocado oil, ½ tbsp honey, 1 garlic clove, juice from ½ lime, 1 tsp chipotle powder, 1 tsp smoked paprika, ½ tsp cumin, ½ tsp onion powder, ½ tsp kosher salt, 1 lb boneless, skinless chicken thighs
- Meanwhile, prepare your chimichurri by adding all ingredients to a small bowl and stirring until combined.¼ cup finely chopped cilantro, 3 tbsp olive oil, 1 tbsp red wine vinegar, 1 garlic clove, kosher salt, red pepper flakes
- Once chicken is close to being done marinating, get started on the polenta. Add chicken stock (or water) and a generous amount of kosher salt to a medium-sized pot. Bring to a boil. Once boiling, whisk in the polenta and then immediately reduce the heat to low. Allow it to continue simmering for about 30 minutes, stirring every few minutes and leaving the lid on the pot in between.3 cups chicken stock, kosher salt, ¾ cup polenta
- While the polenta is simmering, bring a grill pan (or a large normal pan) to medium heat. Once hot, add marinated chicken thighs and cook for 4 minutes per side, or until done through.
- Remove chicken thighs from the grill pan and set aside. If necessary, add a bit more oil to the pan. Then, add sliced bell peppers and season with salt & pepper. Sauté, stirring occasionally, for about 6-8 minutes or until tender. Remove bell peppers from the pan.2-3 large bell peppers
- At the end of the polenta cook time, add in the butter, cotija cheese, lime juice and seasonings. Stir until the cheese and butter have melted. Taste and adjust the amount of salt to your preference. Turn off the heat, cover and let it sit for 1-2 more minutes.½ cup grated cotija cheese, 2 tbsp butter, juice from ½ lime, ¼ tsp chili powder, ¼ tsp cumin, ¼ tsp smoked paprika
- Assemble your bowls starting with a layer of elote polenta, sautéed bell peppers, chipotle chicken thighs, a drizzle of chimichurri and a sprinkle of cotija cheese. Enjoy!
Video
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.
The flavors in this are soooo good! The polenta was a good alternative to our usual rice base.
That’s how I felt about the polenta too! Love a switch-up! Thanks Gill 🙂
I’ve made probably 8-10 recipes from Maddie’s blog, all absolutely amazing, but this one just really stands out to me! The flavors blend together so nicely and it’s just an absolutely gorgeous dish! If you haven’t tried this one yet YOU MUST!!
You’re just the best…thank you Sarah!