Ingredients
Ingredient Checklist
- 3 tablespoons water 1 tablespoon canola oil 1 ½ pounds boneless, skinless chicken thighs, trimmed 2 cups chopped seeded poblano chiles ½ cup thinly sliced shallots 2 tablespoons minced garlic 2 cups unsalted chicken broth 1 ½ cups multicolored quinoa ⅓ cup dry white wine 1 teaspoon kosher salt 1 teaspoon ground cumin ½ teaspoon ground cinnamon ⅛ teaspoon cayenne pepper ½ cup crumbled queso fresco ¼ cup fresh cilantro 4 cups cubed peeled sweet potatoes (about 1 pound)
Directions
Instructions CheckliStePreheat oven to 400 degrees F. Place sweet potatoes and water in a microwave-safe bowl. Cover with plastic wrap; pierce a few holes in the top with a fork. Microwave on High for 4 minutessStep 1
Step 1
Preheat oven to 400 degrees F.
Step 2
Place sweet potatoes and water in a microwave-safe bowl. Cover with plastic wrap; pierce a few holes in the top with a fork. Microwave on High for 4 minutes.
Step 3
Meanwhile, heat oil in a large skillet over medium-high heat. Add chicken and cook until browned, 4 to 5 minutes per side. Transfer the chicken to a clean cutting board and let stand 5 minutes. Cut into 1-inch strips.
Step 4
Add poblanos, shallots and garlic to the pan and cook over medium-high, stirring occasionally, until the shallots are lightly browned, about 2 minutes. Add broth, quinoa, wine, salt, cumin, cinnamon and cayenne. Bring to a boil. Remove from heat and stir in the sweet potatoes and chicken.
Step 5
Spoon the mixture into a 7-by-11-inch (or similar-size) broiler-proof baking dish. Cover with foil. Bake for 20 minutes.
Step 6
Remove from oven; increase oven temperature to broil. Uncover the casserole and sprinkle with cheese. Broil 8 inches from the heat source until golden brown, about 5 minutes. Sprinkle with cilantro. Let cool for 5 minutes before serving.