Chicken Breasts with Pumpkin and Polenta
Main Dishes | American cuisine
⏳ Time
45 minutes
🥕 Ingredients
16
🍽️ Servings
8
Description
Chicken Breasts with Pumpkin and Polenta
Ingredients
- Onion - 1½ pieces
- Skin-On Chicken Breasts - 17.6 oz
- Celery stalk - 1 piece
- Carrot - 1 piece
- Pumpkin - 8.8 oz
- Orange Bell Peppers - 1 piece
- Coarse Cornmeal - 7.1 oz
- Chicken Broth - 1½ cups
- Sour Cream - 3.5 oz
- Chopped Sage Leaves - 3 tablespoons
- Salt - to taste
- Ground Black Pepper - ½ teaspoon
- Oregano - ½ teaspoon
- Ground Cumin - ½ teaspoon
- Nutmeg - 0.1 teaspoon
- Vegetable Oil - 3 tablespoons
Step by Step guide
Step 1
Remove the skin from the chicken breasts and separate the meat from the bones. Cut the meat into cubes (about 2.5x2.5 cm).
Step 2
Finely chop the onion, carrot, celery, bell pepper, and parsley.
Step 3
Cut the pumpkin into 2.5x2.5 cm cubes.
Step 4
Heat the oil in a large pot over medium heat.
Step 5
Add the chicken breasts, onion, and carrot to the pot. Sauté over medium heat for about 4 minutes, stirring occasionally.
Step 6
Add the celery, bell pepper, and pumpkin to the pot. Continue cooking over medium heat for another 3-4 minutes.
Step 7
Gradually whisk the cornmeal into the hot chicken broth until well combined. Add the sour cream, parsley, salt, pepper, oregano, cumin, and nutmeg to the mixture.
Step 8
Pour the broth with cornmeal into the pot with the chicken breasts.
Step 9
Reduce the heat and cook for another 15-20 minutes, stirring regularly.
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