Shredded chicken simmered in a spicy red enchilada sauce served over polenta and topped with hot slaw and sliced green onions.
We prefer to cook a whole chicken with the skin and bones for a full flavored broth. Set 1 cup of broth aside to use in this recipe and save the rest for recipes that require chicken broth. Chicken broth can be refrigerated for 3-4 days and frozen for 2-3 months. If you prefer, you can use skinless, boneless chicken breast. Bring to a boil, then cover and reduce heat. Let simmer until chicken is cooked through, about 10 minutes. If you choose this method you’ll want to either skip the hot slaw or make it first.
Roasting the cabbage is an effective way to eliminate any bitterness. We also like the sweet, buttery flavor it provides. Just be watchful when roasting. It goes from al dente to mushy quickly. Turn the cabbage occasionally and test for doneness often. The cabbage is done when the outer leaves are browned around the edges and can be pierced in the center with a little push back. Season the slaw with our Chili Lime Salt!
Hot or Not:
If you a little heat make, or use, a hot red enchilada sauce. The polenta will mellow out the heat giving every sharp bite a soft and tasty landing. You can buy the sauce, but homemade sauce is just so darn delicious. This is where you can use up that extra chicken broth! Just simmer it with hot peppers and a mix of spices and you have a delicious sauce to use for your next “Taco Tuesday”. For a really good enchilada sauce try “Show Me the Yummy‘s” version.
Enchilada Chicken and Polenta
- 1 small whole chicken
- 1 ⁄2 medium onion, sliced
- 2 garlic cloves, smashed
- 1 tablespoon salt
- 2 cups enchilada sauce
- 1 small purple cabbage
- 1 small green cabbage
- 1/2 cup chopped cilantro
- 1 cup crema
- 1 tablespoon freshly squeezed lime juice
- 1 tablespoon Gindo’s original hot pepper sauce
- COFarms Chile Lime Salt, to taste
- Place the chicken, onion, garlic, and salt in a pot. Add just enough water to cover the chicken. Bring to a slow boil, cover, lower heat to maintain a simmer, and cook until done, approximately 50 – 60 minutes.
- Meanwhile, prepare the hot slaw. Preheat oven to 450°F. Line a rimmed baking sheet with oiled parchment paper.
- Slice the cabbages in half and lay sliced side down on prepared parchment paper. Place in oven and roast, turning occasionally until they are blackened, blistered and a little soft to the touch, approximately 30 to 45 minutes.
- Prepare the dressing. Whisk the cilantro and crema in a bowl, and add the lime juice, hot sauce, and chili lime salt.
- When the cabbage has blackened and softened enough to insert a knife easily transfer to a cutting board. Let cool enough to handle. Remove any over charred leaves and the core. Slice the cabbage into thin strips.
- Place in a large serving bowl. Add half of the crema mixture and toss to combine. Continue adding the crema slowly until just coated, not soaked.
- Remove chicken from pot, let cool enough to handle. Reserve 1 cup of broth, freeze the remaining broth for other recipes.
- Discard the skin and bones and shred the meat. Transfer the shredded chicken to a large pan. Add the enchilada sauce and 1/2 cup reserved broth adding more if sauce is too thick. Bring to boil, lower heat, and simmer for 10 minutes. Taste and season with salt if needed.
- Prepare the polenta according to package directions.
- Scroop some polenta into a serving bowl. Spoon some shredded chicken and enchilada sauce over the top. Serve with spicy hot slaw and sliced green onions.