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Atomic Chipotle Chicken Thighs with Creamy Southwest Polenta and Avocado Mash

Ingredients

  • 2 T of chopped cilantro and 6 small sprigs for garnish
  • 4 T grated Parmesan cheese
  • ½ t freshly squeezed lime juice
  • 2 medium size avocadoes, peeled, seeded and mashed
  • ½ c sour cream
  • 1 T butter
  • 2 t granulated sugar
  • + 17 more ingredients
    • 1 c white cornmeal
    • 1 14.75 ounce can cream style corn
    • 1 T chicken bouillon granules
    • 2 c half and half
    • 2 ½ c water, divided
    • 2 T tomato sauce
    • 4 T chipotle sauce
    • ½ c balsamic vinegar
    • ½ medium size sweet yellow onion
    • 2 large carrots, cut in 1/4" slices on the diagonal
    • 1 T oil
    • 1 t granulated garlic
    • ¼ t dried thyme
    • 1 t salt, divided
    • ½ t coarsely ground black pepper
    • 2 lb boneless and skinless chicken thighs (approximately 8 medium size thighs)
    • 4 slice smoked bacon, diced

Preheat oven to 400 degrees. Place the diced bacon into a large frying pan that has been heated over a medium high heat. Fry bacon until it is browned but not quite crispy. Remove bacon pieces with a slotted spoon and set aside on a small plate until ready to use. Reserve the bacon drippings. P...

View full recipe at Relish

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