Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Spiced Chicken with Black Beans and Sweet Potatoes
Getting reviews...
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 705
- Total Fat
- 35 grams
- Saturated Fat
- 9 grams
- Cholesterol
- 167 milligrams
- Sodium
- 1164 milligrams
- Carbohydrates
- 35 grams
- Dietary Fiber
- 11 grams
- Sugar
- 6 grams
- Protein
- 62 grams
This dish offers bold flavors with minimal effort. Bone-in, skin-on chicken breasts ensure the meat stays moist and flavorful while roasting. Smoky paprika, chipotle and garlic add a depth of flavor to each bite, while a sprinkle of cotija cheese and pickled red onions bring a burst of freshness. Pair with a quick stew of sweet potatoes and canned black beans for a simple yet satisfying meal.
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 705
- Total Fat
- 35 grams
- Saturated Fat
- 9 grams
- Cholesterol
- 167 milligrams
- Sodium
- 1164 milligrams
- Carbohydrates
- 35 grams
- Dietary Fiber
- 11 grams
- Sugar
- 6 grams
- Protein
- 62 grams
Ingredients
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Directions
- Preheat the oven to 425 degrees F. Combine 2 teaspoons coriander, 1 teaspoon each smoked paprika, garlic powder and salt and a few grinds of pepper in a small bowl. Rub all over the chicken, then brush lightly with olive oil. Arrange the chicken on a rimmed baking sheet. Roast until the skin is browned and crisp and a thermometer inserted into the thickest part of the meat registers 165 degrees F, 25 to 30 minutes.
- Meanwhile, heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add the sweet potatoes and toss to coat; season with the remaining 1 teaspoon ground coriander, 1/2 teaspoon each smoked paprika, garlic powder and salt and a few grinds of pepper. Stir in the tomato paste and chipotle and sauce. Add the black beans and 1 1/2 cups water; bring to a simmer. Cook until the sweet potatoes are tender and the mixture is thick and saucy, 10 to 15 minutes. Season with salt if needed.
- Divide the chicken among plates. Carefully drizzle 1/4 cup water onto the hot baking sheet and scrape up the browned bits with a wooden spoon; stir the liquid into the beans, then divide the beans among the plates. Top with the cotija and pickled red onions.
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