Latin Chicken

  • 1 Tbsp. olive oil
  • 3 pounds boneless, skinless chicken thighs
  • 1/4 cup loosely packed cilantro leaves
  • 2 large sweet potatoes, cut into chunks
  • 1 red bell pepper, cut into strips
  • 1 (15.5 ounce) can black beans, rinsed and drained
  • 1 (14 ounce) can yellow corn
  • 1 cup chicken broth
  • 1/4 cup loosely packed cilantro leaves
  • 1 cup salsa (heat level to your liking--I used medium)
  • 2 tsp. ground cumin
  • 1/2 tsp. ground allspice
  • 3 large cloves garlic, minced
  • lime wedges, for garnish

  • Heat the olive oil in a large skillet over medium high heat.  Season the chicken thighs with salt and pepper to taste. Sprinkle 1/4 cup cilantro over the chicken thighs; brown the chicken in the frying pan, 3 to 5 minutes each side.   Add the sweet potato chunks, red bell peppers, and garlic.

Combine the chicken stock, remaining cilantro, salsa, and spices and add to the chicken and vegetables, stirring gently.  Cover the pot and bring to a boil, then reduce heat to medium low.  Simmer for about 45 minutes or until the vegetables and chicken are tender.  Add the black beans and corn last and stir to incorporate.

I served this over quinoa for a healthy, colorful, and delightfully different meal.  A squeeze of fresh lime really adds brightness to the overall dish.