Recipe Summary test

20 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • Preheat the broiler to high. Broil the poblanos on a pan until charred on all sides, 12 to 15 minutes. Place in a paper bag and let cool for 10 minutes. Peel, seed and chop.

  • While the chiles cook, season the chicken with the chili powder, cumin and salt and pepper to taste.

  • In a large nonstick skillet, heat 1 tablespoon EVOO, 1 turn of the pan, over medium-high heat. Add the chorizo and cook until the fat renders, 2 minutes. Add the sweet potatoes and yellow onion and arrange evenly in the skillet. Season with pepper and cook for 10 minutes. Flip and cook, pressing with a spatula, until crisp, 10 minutes more.

  • Preheat a grill pan over medium-high to high heat. In a saucepan, heat 1 tablespoon EVOO, 1 turn of the pan, over medium heat. Add the red onion and garlic; cook until softened, 8 minutes. Add the tomatoes, reserved poblanos and salt and pepper to taste; keep warm.

  • Coat the chicken with the remaining 1 tablespoon EVOO and grill on the hot grill pan for 5 minutes on each side.

  • Pile the sweet potato mixture on 4 plates, slice the chicken breasts and arrange over the potatoes. Top with the poblano-tomato sauce.