This protein-packed chicken and sweet potato casserole features multicolored quinoa—a mix of white, red, and black varieties—though any type of quinoa will work just as well.
INGREDIENTS
- 4 cups sweet potatoes, peeled and cubed into ¾-inch pieces
- 3 tablespoons water
- 1 tablespoon canola oil
- 1 ½ pounds boneless, skinless chicken thighs, trimmed
- 2 cups poblano chiles, seeded and chopped
- ½ cup shallots, thinly sliced
- 2 tablespoons garlic, minced
- 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 queso fresco, crumbled
- ¼ cup fresh cilantro, chopped
DIRECTIONS
- Preheat the oven: Set your oven to 400°F.
- Prepare the sweet potatoes: Place the sweet potato cubes and water in a microwave-safe bowl. Cover with plastic wrap, then pierce a few holes in the wrap using a fork. Microwave on high for 4 minutes.
- Cook the chicken: Heat oil in a large skillet over medium-high heat. Add the chicken and cook until browned, 2–3 minutes per side. Transfer to a clean cutting board, let rest for 5 minutes, and then cut into 1-inch strips.
- Cook the vegetables and quinoa: In the same skillet, sauté the poblano chiles, shallots, and garlic over medium-high heat until the shallots are lightly browned, about 2 minutes. Stir in the broth, quinoa, white wine, salt, cumin, cinnamon, and cayenne pepper. Bring the mixture to a boil. Remove from heat and stir in the microwaved sweet potatoes and chicken strips.
- Assemble the casserole: Transfer the mixture to a 9-by-13-inch broiler-safe baking dish. Cover with foil and bake for 35–40 minutes, or until the sweet potatoes and quinoa are tender and the liquid is fully absorbed.
- Add cheese and broil: Remove the casserole from the oven and increase the temperature to broil. Uncover the dish, sprinkle the casserole with queso fresco, and broil about 8 inches from the heat source until the cheese turns golden brown, approximately 5 minutes.
- Garnish and serve: Sprinkle with fresh cilantro, let cool for 5 minutes, and serve.
RECIPE UPDATES
This recipe has been retested and updated based on feedback:
- Sweet potato cubes are now specified to be ¾-inch to ensure even cooking.
- The bake time has been extended to 35–40 minutes for tenderness and proper liquid absorption.
