Zutaten für Lime Grilled Chicken And Polenta With A 1 Mole Sauce A1
- Boneless Skinless Chicken Thighs
- Limes, Juice Of
- Sea Salt
- Black Pepper
- 2 tbsp olive oil
- 1 medium onion, chopped
- Garlic Cloves
- 2 serrano peppers, finely chopped (remove seeds for less heat)
- Pasilla Chile
- 2 tbsp chili powder
- Ground Cinnamon
- Dried Oregano
- Ground Cumin
- A.1. Original Sauce
- 1 (28 oz) can crushed tomatoes
- Low Sodium Chicken Broth
- 1 cup semi-sweet chocolate chips
- 1 cup cooked polenta
- 1 ripe avocado, sliced
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Lime Grilled Chicken And Polenta With A 1 Mole Sauce A1? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Lime Grilled Chicken And Polenta With A 1 Mole Sauce A1
- Marinate 1.5 lbs boneless, skinless chicken thighs in a medium bowl with 1/4 cup lime juice, 1 tsp salt, and 1/2 tsp black pepper for at least 1 hour (or up to overnight in the refrigerator).
- While chicken marinates, prepare the mole sauce: In a large pan, heat 2 tbsp olive oil over medium heat.
- Add 1 medium onion, chopped, and 4 cloves garlic, minced. Sauté for 5 minutes until softened.
- Add 2 serrano peppers, finely chopped (remove seeds for less heat), and 2 pasilla chiles, stemmed and roughly chopped. Sauté for another 3 minutes.
- Stir in 2 tbsp chili powder, 1 tsp ground cinnamon, 1 tsp dried oregano, and 1 tsp ground cumin. Cook for 1 minute.
- Add 1 cup A.1. Original sauce, 1 (28 oz) can crushed tomatoes, and 1 cup chicken broth to the pan.
- Bring to a boil, then reduce heat to low. Stir in 1 cup semi-sweet chocolate chips.
- Simmer for 15 minutes, stirring occasionally, until the sauce has thickened slightly.
- Preheat electric grill to high heat. Lightly spray grill grates with non-stick cooking spray.
- Grill chicken thighs for 15-20 minutes, or until cooked through and slightly charred, turning halfway through.
- While chicken grills, slice 1 cup cooked polenta crosswise into 8 circles.
- Grill polenta slices for 8 minutes per side, or until golden brown and grill marks appear.
- Plate the grilled chicken and polenta. Spoon the mole sauce generously over the chicken and polenta.
- Garnish with slices of 1 ripe avocado.
Nutrition Information (Approximate per serving)
Sodium
41 g
Sugar
55g
Fat
27g
Carbs
52g
