Categories: Meals

Ingredients

• 3 poblano peppers
• 2 tbsp. olive oil, divided
• 2 cups thinly sliced yellow onion
• 2 tbsp. chopped fresh oregano
• 8 medium garlic cloves, minced
• 2 cups chopped tomato
• 2 tbsp. adobo sauce from canned chipotle chiles in adobo
• 3/4 tsp kosher salt, divided
• 1 tbsp. fresh lime juice
• 4 oz. rotisserie chicken, shredded
• 3 cups whole milk
• 3/4 cup uncooked quick-cooking polenta

Directions

1. Preheat broiler to high.

2. Place peppers on a foil-lined baking sheet; rub with 1 1/2 tsp oil. Broil 10 minutes or until blackened on all sides, turning occasionally. Wrap peppers in foil; let stand 10 minutes. Unwrap; remove skins and seeds. Coarsely chop peppers.

3. Heat remaining 1 1/2 tbsp. oil in a large skillet over high. Add onion, oregano and garlic; saute 3 minutes. Add tomato, adobo sauce, and 1/2 tsp salt; cook 4 minutes, stirring occasionally. Stir in peppers, juice, and chicken; cook 2-3 minutes or until slightly thickened.

4. Bring milk to a boil in a saucepan over medium-high. Reduce heat to medium-low; add remaining 1/4 tsp salt and polenta, whisking constantly. Cook 2 minutes or until thickened, stirring constantly. Place 3/4 cup polenta in each of 4 shallow bowls; top each serving with 3/4 cup chicken mixture.

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