One 28-oz. can diced fire-roasted tomatoes, lightly, drained
Instructions
Preheat the broiler to high. Broil the poblanos on a pan until charred on all sides, 12 to 15 min. Place in a paper bag and let cool for 10 min. Peel, seed and chop. While the chiles cook, season the chicken, with the chile powder, cumin and salt & pepper to taste.
In a lg. nonstick skillet, heat 1 T. EVOO, 1 turn of the pan, over med.-high heat. Add the chorizo and cook until the fat renders, 2 min. Add the sweet potatoes and yellow onion and arrange evenly in the skillet. Season with pepper & cook for 10 min. Flip and cook, pressing with a spatula, until crisp, 10 min. Flip and cook, pressing with a spatula, until crisp, 10 min. more.
Preheat a grill pan over med.-high to high heat. In a saucepan, heat 1 T. EVOO, 1 turn of the pan, over med. heat. Add the red onion and garlic; cook until softened, 8 min. Add the tomatoes, reserved poblanos and salt and pepper to taste; keep warm.
Coat the chicken with the remaining 1 T. EVOO and grill on the hot grill pan for 5 min. on each side. Pile the sweet potato mixture on 4 plates, slice the chicken breasts and arrange over the potatoes. Top with the poblano-tomato sauce.
Originally Submitted
11/20/2007
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