Braised Chicken With Black Beans and Sweet Potato |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 10 |
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From I haven't tried it yet, but it sounds great and I wanted to add it to my cookbook. Ingredients:
4 boneless skinless chicken thighs |
1 yellow onion, finely chopped |
1 jalapeno pepper, seeded and diced |
1 sweet potato, peeled and cubed |
1 tablespoon olive oil |
1 tablespoon ground cumin |
1 tablespoon ground coriander |
1/2 cup low sodium chicken broth |
1 (15 ounce) can black beans, rinsed and drained |
1 teaspoon lime zest |
2 tablespoons fresh lime juice |
1/2 cup chopped fresh cilantro |
Directions:
1. Prep all the ingredients and season both sides of the chicken with a sprinkling of salt and pepper.
2. Heat the oil in a large sauté pan over medium-high heat. When it's hot and shimmering, add the chicken thighs to the pan.
3. Leave them alone to brown deeply, about 4 minutes. Turn and brown them on the other side for a couple minutes, then remove them to a plate.
4. Reduce the heat to medium and add the onions, jalapeño, cumin, and coriander. (You may need to add a little oil.).
5. Sauté until the onions are soft, about 5 minutes.
6. Put the chicken back in the pan.
7. Scatter the sweet potatoes and black beans around the chicken.
8. Pour the broth in the pan, then cover and cook until the sweet potatoes are tender and the chicken reaches an internal temperature of 160F, 15-20 minutes.
9. Meanwhile, prep the lime and cilantro. Just before you serve the chicken, stir the zest, juice and cilantro into the pan.
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