Adobo Chicken With Southwestern Polenta

Adobo Chicken With Southwestern Polenta


You'll love this traditional Filipino Adobo chicken with a Tex Mex twist. Corn and green chili polenta are the perfect vehicle for this moist, spiced chicken breast. Soft notes of garlic ring throughout.

Calories Per Serving: 689  |  Serves: 2  |  Minutes: 30

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  1. Preheat oven to 400 degrees.
  2. Bring 4 cups of water to a boil in a medium pot.
  3. While water comes to a boil, season chicken with half of the adobo packet.
  4. Place a medium size sauté pan on medium-high and add ¾ of the olive oil packet. Pan sear chicken on one side for 4 ½ minutes, flip over and finish in oven for 6 minutes.
  5. While chicken is in oven, add polenta packet and stir continuously until thoroughly mixed, about three minutes. Season with salt to taste.
  6. Place a medium size sauté pan on medium and pour in remaining olive oil packet. Drain corn or slice off the cob. Add corn, a pinch of adobo, half of minced garlic packet, and salt to taste then sauté for one minute.
  7. Slice chicken on a bias or diagonal cut
  8. Plate the polenta first, then corn, then the sliced chicken.
  9. Finish dish with the fond (French for “base”), the brown bits and caramelized drippings from the chicken pan.


  • 2 chicken breasts, thin cut
  • 4 oz corn or one cob of corn
  • 1 packet olive oil
  • 1 packet adobo
  • 1 packet fine sea salt
  • 1 packet minced garlic
  • 1 packet Southwestern
    green chili polenta

Tools Needed:

  • Sauce pot
  • Ovenproof medium skillet
  • Kitchen tongs
  • Chef's knife
  • Medium pot