If you're stuck in a boring chicken rut, snap out of it with this flavorful recipe. Chicken is pan-seared and topped with a spicy poblano tomato sauce. Sweet potatoes and chorizo are cooked together until crisp to make a bed for the chicken and sauce.
To learn how to make this exciting dish,
- 2 poblano chiles
- 4 skinless, boneless chicken breasts
- 1 teaspoon chili powder or smoked paprika
- 1 teaspoon cumin
- Salt and pepper
- 3 tablespoons extra-virgin olive oil
- 1/2 pound chorizo sausage, casings removed, meat coarsely chopped
- 2 sweet potatoes, thinly sliced
- 1 yellow onion, thinly sliced
- 1 red onion, chopped
- 2 cloves garlic, grated or finely chopped
- One 28-ounce can diced fire-roasted tomatoes, lightly drained
- Preheat the broiler to high. Broil the poblanos on a pan until charred on all sides, 12 to 15 minutes. Place in a paper bag and let cool for 10 minutes. Peel, seed and chop.
- While the chiles cook, season the chicken with the chili powder, cumin and salt and pepper to taste.
- In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add the chorizo and cook until the fat renders, 2 minutes.
- Add the sweet potatoes and yellow onion and arrange evenly in the skillet. Season with pepper and cook for 10 minutes.
- Flip and cook, pressing with a spatula, until crisp, 10 minutes more.
- Preheat a grill pan over medium-high to high heat.
- In a saucepan, heat 1 tablespoon oil, over medium heat. Add the red onion and garlic; cook until softened, 8 minutes. Add the tomatoes, reserved poblanos and salt and pepper to taste; keep warm.
- Coat the chicken with the remaining 1 tablespoon oil and grill on the hot grill pan for 5 minutes on each side.
- Pile the sweet potato mixture on 4 plates, slice the chicken breasts and arrange over the potatoes. Top with the poblano-tomato sauce.
- Poultry, Main Dishes