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Crispy chipotle chicken with cheesy polenta and jalapeño jam

By: Pollyanna Coupland
Food producer, delicious.

Published: 30 Sep 24
Updated: 30 Sep 24

Crispy chipotle chicken with cheesy polenta and jalapeño jam

Smoky, fiery, crispy chicken sits atop a rich bed of sumptuous cheesy polenta flecked with fresh coriander. The speedy jalapeño jam adds a hot and sweet touch of magic on top – a speedy alternative to hot honey.

The chicken mini fillets crisp up brilliantly in an air fryer (see below); discover more easy air fryer recipes.

Easy
October 2024

Test kitchen approved

Serves 2
Hands-on time 25 min

The chicken mini fillets crisp up brilliantly in an air fryer (see below); discover more easy air fryer recipes.

Gluten-free recipes

Nutrition: Per serving

Calories: 690kcals
Fat: 27g (14g saturated)
Protein: 53g
Carbohydrates: 56g (14g sugars)
Fibre: 2.7g
Salt: 2.4g

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Before you start

Lightly coating the chicken in polenta gives it a wonderful crisp finish without having to fry it in lots of oil. Easier and healthier!

These crispy chicken strips work a treat in the air fryer. Simply cook at 200ºC for 10-12 minutes, depending on thickness, flipping halfway.

The jalapeño jam will last in the fridge for weeks and is incredibly moreish. If you want to make up a whole jar, weigh out the pickles, then add an equal weight of sugar followed by the same weight of brine, then simmer in a medium pan until you have the right consistency. It will thicken as it cools, so keep it on the looser side.

Before you start

Lightly coating the chicken in polenta gives it a wonderful crisp finish without having to fry it in lots of oil. Easier and healthier!

These crispy chicken strips work a treat in the air fryer. Simply cook at 200ºC for 10-12 minutes, depending on thickness, flipping halfway.

Ingredients

320g chicken mini fillets
1 tsp olive oil
1 tsp chipotle paste
1 tsp dried oregano
1 tbsp polenta

For the chilli jam

25g pickled jalapeños, finely chopped, plus 30g of their brine
25g caster sugar

For the polenta

400ml chicken stock, hot
100g polenta
30g salted butter
50g red leicester, grated
20g coriander, chopped

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Method

Heat the oven to 190°C/170oC fan/gas 5 and line an oven tray with baking paper. Put the fillets in a bowl with the oil, chipotle paste, dried oregano and a pinch of salt and pepper. Mix until evenly coated, then sprinkle in the 1 tbsp polenta and toss again to coat.
Lay the chicken out on the lined oven tray and bake for 20 minutes.
Meanwhile, add the jalapeños, their brine and the sugar to a small saucepan over a medium heat. Simmer until syrupy (about 10 minutes), then set aside.

For the polenta, pour the stock into a large pan over a medium heat. Whisk in the polenta, then the butter. Stir regularly for 8-10 minutes until cooked and coming away from the sides of the pan. Stir in the cheese and most of the coriander until the cheese melts.
Divide the polenta between bowls, top with the chicken and a dollop of chilli jam, then scatter with the remaining coriander.