Chipotleglazedroastchickenwithsweetpotatoes Recipes

CHIPOTLE SMASHED SWEET POTATOES

Chipotle Smashed Sweet Potatoes image

Provided by Alton Brown

Time 30m

Yield 4 servings

Number Of Ingredients 5

Ingredients

2 large sweet potatoes, peeled and cubed
2 tablespoons unsalted butter
1/2 teaspoon kosher salt
1 chipotle chile pepper in adobo sauce, chopped
1 teaspoon adobo sauce, from the pepper can

Steps:

Put the sweet potatoes in a steamer basket and put the steamer in a large pot of simmering water that is 1 inch from the bottom of the basket. Cover and steam over medium-high heat for 20 minutes, or until the sweet potatoes are fork-tender.
Remove the steamer basket, pour the water out of the pot and dump the sweet potatoes into the pot. Add the butter and salt and mash with a potato masher. Add the chile and sauce and continue mashing to combine. Serve immediately.

Nutrition Facts : Calories 152 calorie, Fat 7 grams, SaturatedFat 4 grams, Cholesterol 15 milligrams, Sodium 952 milligrams, Carbohydrate 23 grams, Fiber 4 grams, Protein 3 grams, Sugar 3 grams

POTATO WEDGES RECIPE BY TASTY

Potato Wedges Recipe by Tasty image

Here's what you need: large russet potatoes, olive oil, salt, pepper, garlic powder, dried oregano, paprika, vegetarian parmesan cheese

Provided by Hannah Williams

Categories Snacks

Yield 3 servings

Number Of Ingredients 8

Ingredients

3 large russet potatoes
⅓ cup olive oil
1 teaspoon salt
½ teaspoon pepper
1 tablespoon garlic powder
1 tablespoon dried oregano
1 tablespoon paprika
½ cup vegetarian parmesan cheese

Steps:

Preheat oven to 400°F (200°C).
Thoroughly wash potatoes, cut in half, and slice into wedges.
Toss wedges in olive oil and seasonings.
Place on a baking sheet, skin side down.
Bake 40-50 minutes.
Enjoy!

Nutrition Facts : Calories 524 calories, Carbohydrate 59 grams, Fat 28 grams, Fiber 6 grams, Protein 11 grams, Sugar 2 grams

CHIPOTLE-GLAZED ROAST CHICKEN WITH SWEET POTATOES

Chipotle-Glazed Roast Chicken With Sweet Potatoes image

Make and share this Chipotle-Glazed Roast Chicken With Sweet Potatoes recipe from Food.com.

Provided by Sammy Mae

Categories Chicken Breast

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

4 sweet potatoes, peeled and cut into 1-inch pieces (10 ounces each)
2 1/2 tablespoons olive oil
4 chipotle chiles in adobo, minced
2 garlic cloves, minced
2 tablespoons honey
2 teaspoons cider vinegar
1 1/4 teaspoons salt, plus additional to taste
1 teaspoon cumin
1/2 teaspoon cinnamon
6 boneless skinless chicken breasts (2 pounds)
chopped cilantro, for garnish (optional)

Steps:

Preheat the oven to 400 degrees. In a medium bowl, toss the sweet potatoes in the olive oil and scatter on the bottom of a roasting pan. Roast for 15 minutes.
In a small bowl, mix together the chilies, garlic, honey, vinegar, salt, cumin, and cinnamon to make a paste. Rub the paste evenly over each breast.
Place the chicken breasts on top of the sweet potatoes and roast until the chicken is just cooked through, about 25 to 30 minutes. Serve garnished with cilantro if desired.

Nutrition Facts : Calories 283.7, Fat 8.8, SaturatedFat 1.5, Cholesterol 75.5, Sodium 670.3, Carbohydrate 23.9, Fiber 2.8, Sugar 9.4, Protein 26.6

CHICKEN AND SWEET POTATO CHILI

Chicken and Sweet Potato Chili image

I enjoy this comforting chili on its own but it's wonderful spooned over a bed of steamed rice or an extra helping of protein-packed quinoa. -Brynn Rader, Olympia, Washington

Provided by Taste of Home

Categories Lunch

Time 2h5m

Yield 10 servings (3-1/2 quarts).

Number Of Ingredients 14

Ingredients

1 medium onion, chopped
1 whole garlic bulb, cloves separated, peeled and minced
2 tablespoons olive oil
1 broiler/fryer chicken (3 to 4 pounds), cut up
2 cans (14-1/2 ounces each) plus 1-1/2 cups chicken broth, divided
1 tablespoon chili powder
3/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
1/2 cup quinoa, rinsed
3 medium sweet potatoes, peeled and cubed
2 cans (15 ounces each) black beans, rinsed and drained
2 cans (16 ounces each) kidney beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained

Steps:

In a Dutch oven, saute onion and garlic in oil until tender. Add the chicken, 2 cans broth and seasonings. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until chicken is tender., Meanwhile, in a small saucepan, bring remaining broth to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from the heat; fluff with a fork. Set aside., Remove chicken; cool slightly. Strain broth, reserving vegetables; skim fat from broth. Return vegetables and broth to the Dutch oven; add the sweet potatoes, beans, tomatoes and cooked quinoa. Bring to a boil. Reduce heat; simmer for 15-20 minutes or until sweet potatoes are tender. , Meanwhile, remove chicken from bones; cut into bite-size pieces. Discard bones. Stir chicken into chili; heat through.

Nutrition Facts : Calories 462 calories, Fat 14g fat (3g saturated fat), Cholesterol 65mg cholesterol, Sodium 1135mg sodium, Carbohydrate 51g carbohydrate (10g sugars, Fiber 11g fiber), Protein 33g protein.

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