Saturday, October 17, 2015

Chipotle Chicken with Creamy Spinach and Sweet Potatoes

Originally, this recipe calls for broiling the chicken which I assume would give it a nicer sear, but as mentioned before, we don't have a broiler on our oven (only a "grill") which doesn't exactly work for making a sauce out of this. It's all for the better because baking instead allowed me to add some sweet potatoes to the mix that works very well with the smoky chipotles. Note for the spinach that baby spinach here is going to become a mushy mess. Use regular spinach or might I suggest even kale or some chard?

One year ago: Persimmon and Pomegranate Salad with Arugula and Hazelnuts
Two years ago: Turkey and Sweetcorn Meatballs with Roasted Peppers
Three years ago: Aromatic Green Beans with Pounded Mustard and Cardamom
Four years ago: Pork in Green Peanut Sauce
Five years ago: Apple and Cheddar Scones
Six years ago: Breakfast Tacos

Chipotle Chicken with Creamy Spinach and Sweet Potatoes (adapted from Rick Bayless's Mexican Kitchen)

2 to 3 canned chipotle chiles en adobo finely chopped
1 1/4 cups whipping cream or creme fraiche, divided
4 medium-large boneless, skinless chicken breast halves
1 to 2 lbs sweet potatoes, peeled and sliced 1/4" thick
olive oil
1/4 cup chicken broth
6 cups (about 10 ounces) stemmed spinach, rinsed

1. Combine chopped chipotle with 2 tbsp cream. Smear over chicken breasts and refrigerate for several hours if time permits.
2. Preheat oven to 425F.
3. Toss sweet potatoes in olive oil and salt and arrange in a single layer on a baking sheet.
4. Lay chicken breasts in a baking dish just large enough to hold them.
5. Roast chicken and sweet potatoes in oven for 20 to 25 minutes or until cooked. After 10 minutes, flip chicken and add remaining 1 cup plus 2 tbsp around the chicken.
6. Keep chicken and sweet potatoes warm while you make the sauce and spinach.
7. Pour cream mixture into a saucepan and add broth and spinach. Bring to a boil over high heat and cook until spinach is wilted and cream is reduced and thick, 3 minutes.
8. Spoon sauce around chicken and sweet potatoes and serve.

No comments:

Post a Comment