Lemon-Ancho Chicken & Sweet Potatoes

1
(0) 0 Reviews
Prep Time
15
min.
Total Time
1
hr.
10
min.
Servings

6 servings

Want to add big flavor to a dish, fast? Lemon juice and ancho peppers do it for this chicken and sweet potato dish. It takes only 15 minutes to prep.

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What You Need

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Make It

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  • Blend lemon juice, 2 Tbsp. honey and peppers in blender until smooth paste.
  • Pour dressing over chicken in large bowl; toss to coat. Add half the chicken to Dutch oven or large deep skillet; cook on high heat 2 min. Remove from pan. Repeat with remaining chicken. Add onions to pan; cook 5 min., stirring occasionally. Return chicken to pan. Add potatoes and pepper mixture; mix well. Cover.
  • Cook on medium-low heat 45 min. or until chicken is done (165ºF) and potatoes are tender, stirring occasionally. Mix sour cream, lemon zest and remaining honey. Serve spooned over chicken; top with cilantro.

Substitute

For a darker sauce, substitute pasilla chiles for ancho chiles.

Substitute

Substitute 1 whole 3-lb. broiler-fryer chicken, cut into pieces, for the leg quarters.

Servings

  • 6 servings

Nutritional Information

Serving Size 6 servings
AMOUNT PER SERVING
Calories 510
% Daily Value
Total fat 25g
Saturated fat 7g
Cholesterol 120mg
Sodium 340mg
Carbohydrate 39g
Dietary fiber 6g
Sugars 18g
Protein 33g
   
Vitamin A 310 %DV
Vitamin C 10 %DV
Calcium 8 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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