Maybe it is the colder weather, but this year I have found that the rich flavor of sweet potatoes adds a new dimension to enjoying food.
It has long been acknowledged that sweet potatoes are very healthy.
Sweet potatoes are an excellent source of vitamin A (in the form of beta-carotene). They are also a very good source of vitamin C, manganese, copper,pantothenic acid and vitamin B6. Additionally, they are a good source of potassium, dietary fiber,niacin, vitamin B1, vitamin B2 and phosphorus.
While white potatoes and sweet potatoes have roughly the same amount of carbs, sweet potatoes have more fiber and appear to be slightly lower on the glycemic index. Rather than load up a baked or mashed potato with all kinds of unneeded calories, I prefer the rich natural flavors of sweet potatoes with just a bit of salt and pepper and, perhaps, a few drops of olive oil.
This recipe for Chile Roasted Chicken and Sweet Potatoes from Food52, was a Wildcard Contest Winner from Sarah in Wisconsin in 2015.
The acidity of the cilantro rice and delicious combination of the chicken thigh with sweet potatoes makes this a real winner. Thank you Sarah from Wisconsin for this delicious recipe.
Chile Roasted Chicken and Sweet Potatoes
- 2 medium sweet potatoes about 1 pound, peeled and cut into 1-inch pieces
- 1 pound boneless and skinless chicken thighs about 4 thighs
- 1/2 medium red onion roughly chopped into 1-inch pieces
- 3 tablespoons olive oil divided
- 1 teaspoon ancho chile powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 3/4 teaspoon salt divided
- 2 cups loosely-packed cilantro
- 3 scallions roughly chopped
- 2 garlic cloves
- 4 tablespoons fresh lime juice about 2 limes, divided
- 1 jalapeño pepper roughly chopped and seeded if less heat is desired
- 1 cup uncooked white rice
- 1 14 1/2 ounce Can chicken broth or homemade broth
- 1/2 cup sour cream
- Preheat oven to 400° F.
- In a large bowl, combine the chopped sweet potatoes, chicken thighs, and red onion. In a smaller bowl, combine 2 tablespoons of the oil with the chile powder, paprika, cumin, coriander, and 1/2 teaspoon of the salt. Stir until well combined. Pour over the chicken and vegetables and mix until everything is well coated with the oil and spice mixture.
- Spread the chicken and vegetables in an even layer on a baking sheet, and bake until the potatoes are crispy on the edges and the chicken is juicy and cooked through, about 35 to 40 minutes.
- While the chicken and vegetables are baking, start the rice. Combine the cilantro, scallions, garlic, 2 tablespoons of lime juice, jalapeño, and the remaining 1/4 teaspoon of salt in a food processor or blender. Blend until a smooth paste is formed.
- Heat the remaining 1 tablespoon of oil in a saucepan over medium heat. Once hot, add the rice and cook, stirring frequently, for about 1 minute. Add the cilantro purée and continue to cook for an additional 1 minute. Add the chicken broth, bring to a boil, then reduce the heat to a low simmer and cook, covered, until the rice is tender and no extra liquid remains, about 20 minutes.
- In a small bowl, combine the sour cream with the remaining 2 tablespoons of fresh lime juice until well mixed.
- When the rice is cooked and the chicken and vegetables are finished roasting, chop the chicken into bite sized pieces. Divide the cilantro rice evenly between 4 bowls, along with equal amounts of chicken and roasted vegetables. Top each bowl with a dollop of lime-sour cream.
Looking for more great recipes where chicken is the highlight? Try some of the ones below: