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New Mexico Chilli-Glazed Chicken on Hominy Polenta

New Mexico Chilli-Glazed Chicken on Hominy Polenta

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This New Mexico chilli-glazed chicken offers a sophisticated way to enjoy a high-protein dinner that is packed with deep, smoky flavours. Using dried chillies and honey to create a rich, glossy glaze, this dish provides a beautiful balance of heat and sweetness. The skinless chicken breasts remain succulent and tender, making it an excellent choice for those seeking a nutritious yet indulgent-tasting meal that is low in saturated fat but high in quality protein.

Served on a bed of hominy polenta, this recipe introduces a wonderful texture that is both comforting and naturally gluten-free. Hominy provides a unique, nutty flavour and a coarse, satisfying bite that perfectly complements the vibrant New Mexican spices. Finished with a touch of fresh coriander and a buttery finish, it is a healthy homemade alternative to classic bistro fare that is sure to become a new favourite in your weekday rotation.

Ingredients for New Mexico Chilli-Glazed Chicken on Hominy Polenta

180ml (or more) organic chicken broth
4 large dried New Mexico chillies,* stemmed, seeded, coarsely torn
2 tablespoons balsamic vinegar
2 matskedar honung
1/2 teskedar malen kummin
80ml butter, divided
4 skinless boneless organic chicken breast halves
2 425g cans golden hominy
3 tablespoons chopped fresh coriander

How to make New Mexico Chilli-Glazed Chicken on Hominy Polenta

Preheat oven to 177°C. Bring broth and chillies to boil in small saucepan. Cover; reduce heat and simmer 5 minutes. Transfer mixture to blender. Add vinegar, honey, and cumin. Blend until smooth, thinning with broth by tablespoonfuls as needed for thick sauce. Season sauce with salt and pepper. Transfer to bowl; rinse out and reserve blender.

Melt 2 tablespoons butter in large ovenproof skillet over medium heat. Sprinkle chicken with salt and pepper. Add to skillet; sauté until brown, about 3 minutes per side. Transfer skillet to oven; roast chicken until cooked through, about 8 minutes.

Meanwhile, blend hominy with juice until just coarsely chopped, about 5 seconds; drain well. Stir hominy and 45ml butter in medium saucepan over medium heat until heated through, about 2 minutes. Mix in half of coriander. Season with salt and pepper.

Spoon hominy onto plates. Top with chicken, then sauce and remaining coriander. * Available at some supermarkets and at specialty foods stores and Latin markets.

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