Monday, December 8, 2008

Jicama and Sweet Potato with Braised Chicken

The jicama maintains its crunch and the sweet potatoes come out soft and tender. For a bit of spice add one sliced jalapeno pepper and add more if you like spicy foods.

First I seared the cut up chicken in a hot pan on the stove, while that is cooking, I prepped my vegetables, tossed them in the baking dish, added seasoning and a little stock. The seared chicken are placed ontop of the vegetables and the whole thing is popped in the oven for about 30 minutes. I take the chicken breasts out after 15 minutes so they do not overcook.

Jicama and sweet potato with braised chicken recipe:
1 whole chicken cut up reserve bones for stock
2 T chile powder
1/2 yellow onion diced
5 cloves garlic, sliced
2 cups sweet potato peeled and diced (or 2 medium size)
2 cups jicama peeled and diced
2 cups cooked black beans
1 each jalapeno sliced
2 T toasted and ground cumin seeds
1/2 cup chopped fresh cilantro
2 cups chicken stock
Season the chicken pieces with salt, fresh black pepper and chile powder.
In a heated heavy bottomed pan, sear the pieces, skin side down first and crisp the skin.
Turn over and cook about 2 minutes on the other side.
While that is cooking prep the vegetables into the baking dish, season with salt, fresh black pepper and cumin and toss.
Pour in chicken stock and place the seared chicken pieces ontop with the skin side up.
Bake for 30 minutes in a 350 degree oven. Remove breasts after 15 minutes.

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