Pan-Seared Chicken with Polenta and Shishito Pepper Salsa Criolla

Name: Pan-Seared Chicken with Polenta and Shishito Pepper Salsa Criolla
Total time: 30 min
Yield: 4
Ingredients: 2 Tbsp Spice World Easy Onion; 1 Tbsp Spice World Garlic; 1 Tbsp Spice World Easy Onion; 1 Tbsp Spice World Garlic; 2 Tbsp Spice World Easy Onion; 1 Tbsp Spice World Garlic; 1 (8 oz) bag shishito peppers; 1 tsp finely chopped fresh sage; 1 tsp finely chopped fresh oregano; ¼ cup olive oil; 1 tsp ground cumin; 2 cups heavy cream; 8 Tbsp unsalted butter; 1 cup yellow corn polenta; 1 cup grated Pecorino Romano cheese; 1½ lbs boneless, skinless, fresh chicken breasts; ¼ cup olive oil; 1 Tbsp ground cumin; 1 Tbsp za'atar seasoning

Created in partnership with Orlando City, this Pan-Seared Chicken with Polenta and Shishito Pepper Salsa Criolla is succulent, fresh, and comes together quick with a Spice World kick! Placed atop creamy polenta and topped with a vibrant shishito salsa, this chicken dish is a true flavor explosion.

Serves: 4

Total Time: 30 Minutes

Ingredients

Salsa Criolla:

Spice World Easy Onion
- 2 Tbsp Spice World Squeezable Easy Onion
Spice World Garlic
- 1 Tbsp Spice World Ready-to-Use Garlic
1 (8 oz) bag shishito peppers
1 tsp finely chopped fresh sage
1 tsp finely chopped fresh oregano
¼ cup olive oil
1 tsp ground cumin

Polenta:

Spice World Easy Onion
- 1 Tbsp Spice World Squeezable Easy Onion
Spice World Garlic
- 1 Tbsp Spice World Ready-to-Use Garlic
2 cups heavy cream
8 Tbsp unsalted butter
1 cup yellow corn polenta
1 cup grated Pecorino Romano cheese

Chicken:

Spice World Easy Onion
- 2 Tbsp Spice World Squeezable Easy Onion
Spice World Garlic
- 1 Tbsp Spice World Ready-to-Use Garlic
1½ lbs boneless, skinless, fresh chicken breasts
¼ cup olive oil
1 Tbsp ground cumin
1 Tbsp za'atar seasoning

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Instructions

Slice shishito peppers thinly. Combine in a small bowl: shishito peppers, sage, oregano, 2 tablespoons Spice World Easy Onion, 1 tablespoon Spice World Ready-To-Use Minced Garlic, 1/4 cup oil, and 1 teaspoon cumin until blended. Set aside.
Combine in a medium saucepan: cream, butter, 1 tablespoon onion, and 1 tablespoon garlic; stir until blended; bring to a simmer over medium-high.
Stir in polenta and reduce heat to medium. Continue cooking for 15–20 minutes, stirring often, until thickened and polenta is very tender.
Stir in cheese; reduce heat to low and keep warm.
Combine in a large bowl: 2 tablespoons oil, remaining 1 tablespoon cumin, za’atar seasoning, remaining 2 tablespoons Spice World Easy Onion, and remaining 1 tablespoon Spice World Ready-To-Use Minced Garlic, until blended. Add the chicken and stir to coat well.
Preheat a large cast-iron skillet on medium heat for 5 minutes. Add the remaining 2 tablespoons of oil to the skillet, then add the chicken. Cook 4–5 minutes on each side until the spices are charred and the chicken is 165°F.
Serve chicken over polenta and top with salsa criolla.

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Pan-Seared Chicken with Polenta and Shishito Pepper Salsa Criolla

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