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You are here: Home / Main Dish / Chicken Tamale Bowls

Chicken Tamale Bowls

April 14, 2014 by Jodie 14 Comments

Chicken Tamale Bowls

These Chicken Tamale Bowls were something that I had to try. Why? Because the one thing my husband requests me to make more than anything else is tamales. Real tamales.

I have never made them and they sound really complicated and I just have never had a desire to make them. Then I saw this recipe, and I knew I had to try it. And I’m so, so, so, very glad I did.

I changed the amount of spice significantly, to make it not so spicy. But it still had quite a kick. I would be afraid to try with the original amounts! But the best part of this is how the spicy chicken and peppers is cooled down both by the cheesy polenta and the avocado on top. In my mind, it is just the perfect combination.

So, if you don’t have all the equipment or the time to make real tamales, check these out! Your taste buds will thank you for it!

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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!
3.1
https://delectabilities.com/chicken-tamale-bowls/
Print
Cheesy Polenta

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.
3.1
https://delectabilities.com/chicken-tamale-bowls/

Recipe adapted from Half Baked Harvest

Filed Under: Main Dish Tagged With: avocado, chicken, Mexican, peppers, tamale

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Reader Interactions

Comments

  1. Lori Who Needs A Cape?

    April 14, 2014 at 12:02 pm

    Jodie…this sounds fabulous, pinning right now! Polenta is something I’ve yet to tackle myself, but that’s gonna change SOON! 🙂

    Reply
    • Jodie

      April 15, 2014 at 3:46 pm

      Thanks, Lori! Polenta was pretty new to me too, but I love it. Hope you do too!

      Reply
  2. Becca from ItsYummi!

    April 14, 2014 at 12:20 pm

    This sounds fabulous, Jodie!

    Reply
    • Jodie

      April 15, 2014 at 3:46 pm

      Thanks, Becca!

      Reply
  3. Jen

    April 14, 2014 at 4:57 pm

    I have never made polenta but this has made me want to! Looks delicious, excited to try!

    Reply
    • Jodie

      April 15, 2014 at 3:49 pm

      It’s so good, Jen! I hope you like it!

      Reply
  4. Sarah @ the magical slow cooker

    April 14, 2014 at 5:02 pm

    What a great recipe, I’ve never tried polenta before, but now I must!

    Reply
  5. Mary Ellen

    April 14, 2014 at 6:09 pm

    I have some smoked turkey I need to use, this looks like a delicious way to use it up. TFS

    Reply
    • Jodie

      April 15, 2014 at 3:50 pm

      I bet that would be great Mary Ellen!

      Reply
  6. nancy@skinnykitchen.com

    April 14, 2014 at 6:56 pm

    These look super yummy Jodie!

    Reply
    • Jodie

      April 15, 2014 at 3:49 pm

      Thanks Nancy!

      Reply
  7. becky (the cookie rookie)

    April 15, 2014 at 8:34 am

    oh YUM!! i can’t wait to try these! tonight maybe!!

    Reply
    • Jodie

      April 15, 2014 at 3:51 pm

      Thanks Becky!

      Reply
  8. Stacy Dexter

    January 20, 2015 at 2:01 pm

    Hey cousin, This is becoming a regular dish at our house. I love the extra seasonings in the sauce. Thanks for the recipe. Your blog looks great. Feel free to come visit sometime.

    Reply

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