Chile-Roasted Chicken and Sweet Potatoes with Cilantro Rice

Photo by Mark Weinberg
Author Notes

This recipe is pretty simple: Roast some chicken and sweet potatoes with chile and spices, cook up some lovely, herbaceous cilantro rice while you roast, and top it all off with a nice dollop of lime-sour cream. —Sarah | Wisconsin from Scratch

  • Prep time 15 minutes
  • Cook time 1 hour
  • Serves 4
  • 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
  • 1 14 1/2-ounce can chicken broth (or homemade broth)
  • 1/2 cup sour cream
In This Recipe
  1. Preheat oven to 400° F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. In a small bowl, combine the sour cream with the remaining 2 tablespoons of fresh lime juice until well mixed.
  7. 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.

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