From Rachael Ray
Ingredients
- 1 tablespoon grill seasoning
- 2 tablespoons chili powder
- 1/2 tablespoon ground cumin
- 1 tablespoon coriander
- 3 tablespoons dark brown sugar
- 4 boneless skinless chicken breasts
- 4 tablespoons extra-virgin olive oil, divided
- 4 plum tomatoes, chopped
- 1 yellow bell pepper, seeded and chopped
- 1 red onion, chopped
- 1/4 fresh pineapple, cut into spears and grilled
- 2 limes
- A handful fresh cilantro leaves, chopped
- Salt and freshly ground black pepper
- 2 cups chicken stock
- 1 cup milk or half-and-half
- 1 chipotle in adobo, finely chopped and 2 teaspoons adobo sauce
- 3/4 cup quick cooking polenta
- 1 (15-ounce) can pumpkin puree
- 2 tablespoons butter
- 2 tablespoons honey
Directions
- Heat grill pan over medium-high heat.
- Mix spices and sugar in a large plastic food storage bag. Coat chicken with 1 tablespoon extra-virgin olive oil and add to bag. Coat the chicken evenly in the spices and sugar. Let the chicken hang out a few minutes.
- Chop and combine the tomatoes, bell pepper, onions and grilled pineapple spears.
- Place chicken on grill and cook 6 to 7 minutes on each side.
- Serve polenta with chicken and salsa salad.
Cook's Comments:
- use only half as much red onion, otherwise it overpowers the salad
- I would probably add mango to the salad next time too
- for the polenta, the chipotle pepper was STRONG so I would cut the amount in half or even just do a quarter of a pepper .... unless of course you really love spice
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