Chicken, Quinoa & Sweet Potato Casse­role

EatingWell - - GOOD FOOD FAST -

AC­TIVE: 15 min TO­TAL: 45 min

This hot dish is made with mul­ti­col­ored quinoa, a blend of white, red and black va­ri­eties, but any color will work.

4 cups cubed peeled sweet pota­toes (about 1 pound) 3 ta­ble­spoons wa­ter

1 ta­ble­spoon canola oil

11/2 pounds bone­less, skin­less chicken thighs, trimmed 2 cups chopped seeded poblano chiles

1/2 cup thinly sliced shal­lots

2 ta­ble­spoons minced gar­lic

2 cups un­salted chicken broth

11/2 cups mul­ti­col­ored quinoa

1/3 cup dry white wine

1 tea­spoon kosher salt

1 tea­spoon ground cumin

1/2 tea­spoon ground cin­na­mon

1/8 tea­spoon cayenne pep­per

1/2 cup crum­bled queso fresco

1/4 cup fresh cilantro

1. Pre­heat oven to 400°F.

2. Place sweet pota­toes and wa­ter in a mi­crowave-safe bowl. Cover with plas­tic wrap; pierce a few holes in the top with a fork. Mi­crowave on High for 4 min­utes.

3. Mean­while, heat oil in a large skil­let over medium-high heat. Add chicken and cook un­til browned, 4 to 5 min­utes per side. Trans­fer the chicken to a clean cut­ting board and let stand 5 min­utes. Cut into 1-inch strips.

4. Add poblanos, shal­lots and gar­lic to the pan and cook over medium-high, stir­ring oc­ca­sion­ally, un­til the shal­lots are lightly browned, about 2 min­utes. Add broth, quinoa, wine, salt, cumin, cin­na­mon and cayenne. Bring to a boil. Re­move from heat and stir in the sweet pota­toes and chicken.

5. Spoon the mix­ture into a 7-by-11-inch (or sim­i­lar-size) broiler-proof bak­ing dish. Cover with foil. Bake for 20 min­utes.

6. Re­move from oven; in­crease oven tem­per­a­ture to broil. Un­cover the casse­role and sprin­kle with cheese. Broil 8 inches from the heat source un­til golden brown, about 5 min­utes. Sprin­kle with cilantro. Let cool for 5 min­utes be­fore serv­ing.

SERVES 8: 1 cup each

CAL 349 / FAT 11G (SAT 3G) / CHOL 83MG / CARBS 39G / TO­TAL SUG­ARS 6G (ADDED 0G) / PRO­TEIN 23G / FIBER 5G / SODIUM 432MG / POTAS­SIUM 660MG.

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