Pan-Seared Chicken with Polenta and Shishito Pepper Salsa Criolla
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.
Slice shishito peppers thinly. Chop sage and oregano finely. 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 easy onion, and 1 tablespoon garlic; blend 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 grits are 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 grits and top with salsa criolla.
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