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.
What You Need
Original recipe yields 6 servings
1-1/2 tsp. zest and 1/4 cup juice from 2 lemon s
3 Tbsp. honey, divided
4 ancho chile s, stemmed, seeded and hydrated
1/4 cup KRAFT Zesty Italian Dressing
6 chicken leg quarter s (3 lb.), separated
1-1/2 lb. sweet potato es (about 3), peeled, each cut into 12 wedges
1 large sweet onion, cut into wedges
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 cup chopped fresh cilantro
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Let's Make It
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.
For a darker sauce, substitute pasilla chiles for ancho chiles.
Substitute 1 whole 3-lb. broiler-fryer chicken, cut into pieces, for the leg quarters.
Calories From Fat
% Daily Value*
Total Fat 25g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 39g
Dietary Fibers 6g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.