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Braised Chicken in a Sweet Corn & Polenta Broth

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Submitted by VicCherikoff

Chicken marinated in Australian native spices and olive oil, in a sweet corn and polenta broth.

YIELD

4 servings

PREP

20 min

COOK

15 min

READY

35 min

Ingredients

4 4
EACH EACH CHICKEN BREASTS
100 grams each
1 5
TEASPOON ML MIXED SPICE *
1 1
X X OLIVE OIL
as needed *
3 3
EACH EACH CORN COBS
sweet *
1 1
EACH EACH HOT CHILI PEPPERS
chopped *
1 5
TEASPOON ML GINGER
minced
2 2
LITRES LITRES STOCK
chicken *
200 2E+2
GRAMS GRAMS POLENTA *
100 1E+2
MILLILITRES MILLILITRES COCONUT CREAM *
1 1
X X SALT AND BLACK PEPPER
to taste *
100 1E+2
GRAMS GRAMS PROSCIUTTO *

Directions

Marinate the chicken breast in Wildfire Spice and olive oil.

Remove the corn from the husk and rub with olive oil; BBQ until tender.

Add some oil to a pan and briefly fry the ginger and chilli; add the chicken stock and bring to the boil.

Add the polenta, chicken and coconut cream and simmer for 5 minutes.

Remove the corn kernels from the cob and add them to the soup; simmer for I minute more.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 86g (3.0 oz)
Amount per Serving
Calories 141 20% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 73mg 24%
Sodium 64mg 3%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 53g
Vitamin A 0% Vitamin C 0%
Calcium 1% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
 
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