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chile roasted chicken and sweet potatoes with cilantro rice

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Chile-Roasted Chicken and Sweet Potatoes with Cilantro Rice

This recipe is pretty simple: Roast some chicken and sweet potatoes with chile and spices, cook up some lovely, herbaceous cilantro rice while you roast, and top it all off with a nice dollop of lime-sour cream. —Sarah | Wisconsin from Scratch

Ingredients

  • 2 medium sweet potatoes (about 1 pound), peeled and cut into 1-inch pieces
  • 1 pound boneless, 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 (from 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

Directions

  • 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.

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