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HH Chicken, Quinoa & Sweet Potato Casserole c/o Eating Well


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


· Step 1

· Preheat oven to 400 degrees F.

· Step 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.

· Step 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.

· Step 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.

· Step 5

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

· Step 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.

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