Mexican Style Spicy Sweet Potato And Chicken Bowl Recipes

MEXICAN-STYLE SPICY SWEET POTATO AND CHICKEN BOWL

Mexican-Style Spicy Sweet Potato and Chicken Bowl image

A one-pot evening meal with minimum fuss and maximum taste.

Provided by Alice Liveing

Categories HarperCollins Dinner Healthy Quick and Healthy Sweet Potato/Yam Chicken Wheat/Gluten-Free Avocado Sour Cream Cilantro Paprika One-Pot Meal

Yield Serves 2

Number Of Ingredients 11

Ingredients

2 sweet potatoes, peeled and chopped into chunks
Coconut oil, for greasing and frying
1 garlic clove, crushed
1 red onion, finely diced
200g skinless chicken breast, cut into chunks
1 teaspoons paprika, plus extra for sprinkling
200g canned chopped tomatoes
1 ripe avocado, pit removed and flesh cut into chunks
2 tablespoons sour cream
1 small handful of fresh cilantro
Sea salt and freshly ground black pepper

Steps:

Preheat the oven to 200°C/400°F/Gas Mark 6.
Massage the sweet potato chunks with a little coconut oil, season well and then place onto a foil-lined tray. Bake in the oven for about 35 minutes.
Meanwhile, heat a small amount of coconut oil in a frying pan, add the garlic and red onion and fry gently until slightly softened. Add the chicken breast chunks, lightly season with paprika and a pinch of salt and pepper and brown the chicken for a few minutes.
Add the chopped tomatoes, then leave to simmer for 20 minutes until thickened.
Once the sweet potato is cooked, add to the pan and stir through.
Plate up, add the avocado, sour cream and sprinkle with fresh cilantro and paprika and serve.

SPICY CHICKEN AND SWEET POTATO STEW

Spicy Chicken and Sweet Potato Stew image

With flavors reminiscent of Morocco and Mexico, this easy yet richly-flavored stew contains loads of chicken, vegetables, and some surprising spices! If desired, pass lime wedges to squeeze over individual servings.

Provided by RCKim

Categories Soups, Stews and Chili Recipes Stews Chicken

Time 50m

Yield 6

Number Of Ingredients 20

Ingredients

1 teaspoon olive oil
1 onion, chopped
4 cloves garlic, minced
1 pound sweet potato, peeled and cubed
1 orange bell pepper, seeded and cubed
1 pound cooked chicken breast, cubed
1 (28 ounce) can diced tomatoes
2 cups water
1 teaspoon salt
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon cocoa powder
¼ teaspoon ground cinnamon
¼ teaspoon red pepper flakes
1 ½ tablespoons all-purpose flour
2 tablespoons water
1 cup frozen corn
1 (16 ounce) can kidney beans, rinsed and drained
½ cup chopped fresh cilantro

Steps:

Heat olive oil in a large pot over medium heat. Stir in onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in sweet potato, bell pepper, chicken, tomatoes, and 2 cups of water. Season with salt, chili powder, cumin, oregano, cocoa powder, cinnamon, and red pepper flakes. Increase heat to medium-high and bring to a boil. Dissolve flour in 2 tablespoons water, and stir in to boiling stew. Reduce heat to medium-low, cover, and simmer until the potatoes are tender but not mushy, 10 to 20 minutes. Stir the stew occasionally to keep it from sticking.
Once the potatoes are done, stir in corn and kidney beans. Cook a few minutes until hot, then stir in cilantro before serving.

Nutrition Facts : Calories 360.9 calories, Carbohydrate 44.1 g, Cholesterol 56.8 mg, Fat 7.7 g, Fiber 10.5 g, Protein 29.1 g, SaturatedFat 1.9 g, Sodium 876.2 mg, Sugar 8.9 g

SPICY MEXICAN CHICKEN WITH POTATOES

Spicy Mexican Chicken With Potatoes image

This supper dish is ideal for the whole family. Quick and easy to prepare it is a traditional combination of Mexican ingredients including peppers and black beans.

Provided by English_Rose

Categories Stew

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
4 skinless chicken breasts, diced
1 onion, diced
1 2/3 lbs potatoes, diced
1 red pepper, diced
2 teaspoons chipotle paste
14 ounces black beans, drained and rinsed
14 ounces chopped tomatoes
chopped cilantro
sour cream
flour tortilla

Steps:

Preheat the oven to 400°F.
Heat the olive oil in a large frying pan and fry the chicken, onion and potato for 5 minutes.
Add the remaining ingredients with 2/3 cup water. Bring to the boil and transfer to a casserole dish.
Cover and bake for 45 minutes, stirring half way through or until potatoes are tender and chicken is cooked throughout.
Serve garnished with chopped cilantro and warm flour tortillas if required.

Nutrition Facts : Calories 603.3, Fat 7.3, SaturatedFat 1.5, Cholesterol 136.9, Sodium 172.2, Carbohydrate 65, Fiber 15, Sugar 6.5, Protein 68.5

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