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3.27.15 Chile Roasted Chicken and Sweet Potatoes with Cilantro Rice

3.27.15 Chile Roasted Chicken and Sweet Potatoes with Cilantro Rice

Roasting is one of the easiest ways to make a meal. It seems so obvious, but sometimes with all of the other fun cooking techniques out there, I completely forget about it. Which is silly really. I mean, you take some vegetables or meat, toss them in a little oil, add some seasonings, throw it in the oven, and before long, you’ve transformed your raw ingredients into crispy, golden brown deliciousness. Dinner is ready, and your oven did all of the work. It’s almost too easy.


Also, let’s talk about how roasting makes your kitchen feel extra warm and cozy, which on a chilly day is definitely a bonus. That’s why, I recently decided some roasting was in order and whipped up this fantastic supper. It’s 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.

Plus, this is the perfect meal to serve in bowl form. As in, serve everything in a bowl, mix it together and devour. Anyone who eats as many bowl meals as I do know that they’re one of the best kinds of meals. And with this one, you really can’t go wrong. It’s got it all - crispy, sweet, spicy, creamy - chicken and rice never tasted so good.

Chile Roasted Chicken and Sweet Potatoes with Cilantro Rice

serves 4

  • 2 medium sweet potatoes (about 1 lb) peeled and cut into 1” pieces
  • 1 lb boneless, skinless chicken thighs (about 4 thighs)
  • ½ medium red onion, roughly chopped into 1” pieces
  • 3 Tbsp olive oil, divided
  • 1 tsp ancho chile powder
  • ½ tsp smoked paprika
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • ¾ tsp salt, divided
  • 2 cups loosely packed cilantro
  • 3 scallions, roughly chopped
  • 2 garlic cloves
  • 4 Tbsp fresh lime juice (from about 2 limes), divided
  • 1 jalapeno pepper, roughly chopped (seeded if less heat is desired)
  • 1 cup uncooked white rice
  • 1 14.5 oz can chicken broth
  • ½ cup sour cream

1. Preheat oven to 400 degrees.

2. In a large bowl, combine the chopped sweet potatoes, chicken thighs, and red onion. In a smaller bowl, combine 2 Tbsp oil, chile powder, paprika, cumin, coriander, and ½ tsp salt. Stir until well combined. Pour over chicken and vegetables in large bowl and mix until everything is well coated with the oil and spice mixture.

3. Spread chicken and vegetables in an even layer on a baking sheet, and bake at 400 degrees until potatoes are crispy on the edges and chicken is juicy and cooked through, about 35-40 minutes.

4. While chicken and vegetables are baking, start the rice. Combine the cilantro, scallions, garlic, 2 Tbsp lime juice, jalapeno pepper, and ¼ tsp salt in a food processor or blender and blend until a smooth paste is formed.

5. Heat the remaining 1 Tbsp oil in a saucepan over medium heat. Once hot, add the rice, and cook, stirring frequently, for about 1 minute. Add the cilantro puree and continue to cook for an additional 1 minute. Add the chicken broth, bring to a boil, then reduce heat and cook, covered, until rice is tender and no extra liquid remains, about 20 minutes.

6. Combine sour cream with the remaining 2 Tbsp fresh lime juice until well mixed.

7. When rice is cooked and chicken and vegetables are finished roasting, chop chicken into bite sized pieces. Divide 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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