November 2, 2024

My World

My World!

Chicken, Quinoa & Sweet Potato Casserole

Ingredients

  • 4 cups cubed peeled sweet potatoes (about 1 pound)
  • 3 tablespoons water
  • 1 tablespoon canola oil
  • 1 ½ pounds boneless, skinless chicken thighs, trimmed
  • 2 cups chopped seeded poblano chiles
  • ½ cup thinly sliced shallots
  • 2 tablespoons minced garlic
  • 2 cups unsalted chicken broth
  • 1 ½ cups multicolored quinoa
  • ⅓ cup dry white wine
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cumin
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon cayenne pepper
  • ½ cup crumbled queso fresco
  • ¼ cup fresh cilantro

Directions

  • Step 1Preheat oven to 400 degrees F.
  • Step 2Place 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.
  • Step 3Meanwhile, 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.
  • Step 4Add 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.
  • Step 5Spoon the mixture into a 7-by-11-inch (or similar-size) broiler-proof baking dish. Cover with foil. Bake for 20 minutes.
  • Step 6Remove 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.

ORIGINAL RECIPE