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There are 3 million chicken recipes on the internet. We're here to show you the good ones. Win, win.
Today: A Mexican-inspired dinner that hits on every weeknight dinner requirement.
Around mid-week, I start filtering potential dinner recipes through a set of requirements:
- Must be simple to eat (we're talking fork, bowl, and done).
- Must require a short trip to the grocery store (bonus points if it uses up errant ingredients from my refrigerator).
- Must be as satisfying as it is easy to prepare.
- Must pair well with my after-work beer.
This chile-roasted chicken and rice bowl had me at point one; then after a quick overview of its ingredient list, hooked me at point 2 (not only did I have all of the ingredients, but finally—a recipe to use up the head of cilantro in my crisper!); and locked me in as I read the instructions (beer and spice are the best of friends). This is the stuff of weeknight dinner dreams:
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 14 1/2-ounce can chicken broth (or homemade broth)
1/2 cup sour cream
Photo by Mark Weinberg