Polenta with Chicken and Broccoli

Name: Polenta with Chicken and Broccoli
Yield: 4
Ingredients: 4 chicken thighs and 4 wings (1/2 kg) boneless; 1 tablespoon of salt; 4 cloves of garlic minced; 1/4 cup of olive oil; 1 1/2 cups of water; 1 tablespoon of sweet herb seeds; 1 bunch of broccoli florets; Polenta; 2 cups of pre-cooked cornmeal flakes; 5 cups of chicken broth

1
4 chicken thighs and 4 wings (1/2 kg) boneless
2
1 tablespoon of salt
3
4 cloves of garlic minced
4
1/4 cup of olive oil
5
1 1/2 cups of water
6
1 tablespoon of sweet herb seeds
7
1 bunch of broccoli florets
8
Polenta
9
2 cups of pre-cooked cornmeal flakes
10
5 cups of chicken broth

Ingredients

1
4 chicken thighs and 4 wings (1/2 kg) boneless
2
1 tablespoon of salt
3
4 cloves of garlic minced
4
1/4 cup of olive oil
5
1 1/2 cups of water
6
1 tablespoon of sweet herb seeds
7
1 bunch of broccoli florets
8
Polenta
9
2 cups of pre-cooked cornmeal flakes
10
5 cups of chicken broth

Directions

1
Tempt the chicken with salt and garlic
2
Heat the olive oil high and fry the chicken, stirring occasionally until it starts to brown
3
Add 1/4 cup of water, scraping the bottom of the pan with a wooden spoon
4
Join the remaining water and sweet herb seeds
5
Cook, stirring occasionally, until the chicken is tender
6
Remove from the pan and shred into strips
7
In the same pan, sauté the broccoli until it's al dente
8
Add the chicken and reserve
9
Polenta
10
Dissolve the cornmeal flakes in chicken broth and bring to a medium heat, stirring occasionally until it thickens
11
Serve the polenta still warm with the refried chicken and broccoli.