Chipotle Chicken and Polenta Elote Bowl
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!
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
*NOTE: Make sure to use dry polenta (the kinda that comes in a bag), NOT the pre-cooked tubed kind. I use the Bob's Red Mill brand.
Nutrition
Calories: 530kcal | Carbohydrates: 36g | Protein: 31g | Fat: 29g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.3g | Cholesterol: 139mg | Sodium: 757mg | Potassium: 466mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2710IU | Vitamin C: 77mg | Calcium: 120mg | Iron: 2mg