Chicken Tamale Bowls

Ingredients

• 1 1/2 pounds chicken breast or thighs
• 2 tablespoons olive oil, divided
• 1 can red enchilada sauce
• 1 1/2 teaspoons chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1 teaspoon kosher salt
• 1/2 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• 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
• 1 recipe Cheesy Polenta
• mashed avocado, for topping

Instructions

1. Heat 1 tablespoon of oil in a large skillet over medium-high heat.
2. Add onion and peppers; stir fry for 3-5 minutes, just until they begin to soften. Remove from skillet to a plate and cover with foil to keep warm.
3. Add the rest of the oil to the skillet and then add chicken. Brown on both sides, about 3-4 minutes each side.
4. Once the chicken is browned on all sides, add the enchilada sauce, chili powder, smoked paprika, cumin, salt, pepper, cayenne, garlic and onion powder and bring all to a boil.
5. Reduce heat and simmer the chicken in the sauce for 10-15 minutes or until it is cooked through and it shreds easily.
6. When the chicken is done, remove for the heat and shred the chicken. Add the peppers back in as well as the drained and rinsed black beans. Stir and heat until everything is heated through.
7. Serve over a big helping of the cheesy polenta and then top with avocado, cheese, chopped cilantro or even crushed tortilla chips. Enjoy!

Ingredients

• 2 cups chicken or vegetable broth
• 1 cups milk
• 1 cup polenta (corn grits) I used Bob's Red Mill
• 4 ounces sharp cheddar cheese, shredded
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1-4 tablespoons butter, to your taste

Instructions

1. Pour broth and milk into a medium saucepan and bring to a boil.
2. Lower heat to medium and slowly whisk in the polenta.
3. Cook, stirring frequently, until the polenta is soft and thick, about 15-20 minutes. Keep warm.
4. Just before serving, add the cheddar cheese and butter and season with salt and pepper. Stir until the cheese is melted, adding milk or butter if it is too thick.