Do you ever just start cooking, without knowing what you're going to end up concocting, and just make it up as you go? One night in 2000, this family favorite was born, not out of lighthearted creativity, but out of a sparsely populated pantry! It's a very forgiving recipe, so feel free to make substitutions. Over the course of several years I simplified the recipe, and I think made it even better in the process. Colima is the name of a volcano in Mexico, but don't let that put you off; this recipe can be as mild or as spicy as you like.
Chicken Colima
Brown 4 chicken quarters or breasts on both sides with coconut oil (or oil of your choice) in a large skillet over medium to med-hi heat. (You may substitute a similar quantity of boneless tenders or cubed chicken.) Reduce heat to med-low and cook another 10 minutes if using bone-in pieces.
Pour off fat if necessary. Add a 26oz jar of your favorite tomato-based salsa and simmer until chicken is thoroughly cooked. (Alternatives: 1- 14.5oz can Diced Tomatoes with Green Chilis works well, too, but it tends to be spicier than I like, so I also add 1 can plain diced tomatoes. I especially like Ro-Tel brand tomatoes - the variety they call Fiesta with lime & cilantro. This is cheaper than using bottled salsa, but a little less flavorful, so you might add a little chili powder or cumin.)
Meanwhile, prepare a big pot of cheese grits:
Prepare at least 6 servings of old-fashioned grits or polenta, but substituting milk for half of the water. If using polenta, note that you want a creamy, semi-stiff consistency, not the type you can slice - you'll probably have to use more liquid than the package instructions suggest. However, for grits, I recommend reducing the liquid to make a thicker consistency than normal. If making six servings, reduce liquid by 1/4 cup; by 1/2 cup for 12 servings. (I usually make 10-12 servings, as leftovers cheese grits are great re-heated for breakfast.) Stir often to prevent scorching; but if it happens, just don't scrape the bottom of the pot hard as you stir. When grits are tender, just before serving, add 4-8oz cheese, grated (or more if you like - cheddar, Monterrey Jack or Pepper Jack). Stir until cheese is melted and thoroughly incorporated.
To plate, place a large scoop of grits/polenta on plate, and hollow out the center with the back of the spoon. Ladle chicken and sauce into hollow. Now you'll see why I named it after a volcano.
