Spicy Sriracha Chicken over Goat Cheese & Roasted Poblano Grits

Instructions

Poblano Peppers

• Turn the broiler on high
• Broil the poblanos for 4-5 minutes or until skin is charred
• Turn the peppers a quarter the way and char again.
• Repeat until all sides are charred
• Remove from the oven and immediately put in a ziplok bag and seal. This will allow you pull the skin off much easier
• Once cooled down, remove from the bag
• Pull off the charred skin of the peppers
• Finely chop the peppers and set aside

Sauce

• Combine the sauce ingredients into a small bowl and set aside

Chicken

• Cube up the uncooked chicken
• Heat a tablespoon of olive oil in a large skillet and cook the chicken
• Cook until all sides are golden brown and the chicken has an internal temperature of 160 degrees.
• Add in sauce mixture and stir to combine.

Grits

• Add milk and water to a pot and bring to a boil
• Add polenta
• Stir well or it will clump up and have uncooked parts
• Reduce heat to a simmer and cook for 5 minutes or until polenta is done
• When polenta is done, add the goat cheese and chopped poblano
• Add salt, pepper and garlic powder
• Stir until goat cheese is melted
• To serve, place polenta into a plate, then top with chicken mixture