Chile-Roasted Chicken and Sweet Potatoes with Cilantro Rice

• Gluten free

• Meat

  • 1 lb Chicken thighs, boneless skinless

• Produce

  • 2 cups Cilantro, loosely packed
  • 1/2 tsp Coriander, ground
  • 2 Garlic cloves
  • 1 Jalapeno pepper
  • 1/2 Red onion, medium
  • 3 Scallions
  • 2 Sweet potatoes (about 1 pound, medium

• Canned Goods

  • 1 One ounce 14 1/2-ounce can Chicken broth

• Condiments

  • 4 tbsp Lime juice, fresh

• Pasta & Grains

  • 1 cup White rice

• Baking & Spices

  • 1 tsp Ancho chile powder
  • 1/2 tsp Paprika, smoked
  • 3/4 tsp Salt

• Oils & Vinegars

  • 3 tbsp Olive oil

• Nuts & Seeds

  • 1/2 tsp Cumin, ground

• Dairy

  • 1/2 cup Sour cream

Found on food52.com

Description

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
• One ounce 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.