A little sweet, a little hot, a lot of taste and nutrition in just one pot.
Ingredients
- 2 dried ancho or chipotle peppers
- 4 tablespoons cooking oil
- 2 cups diced onion
- 1 tablespoon minced garlic
- 1–1½ pounds ground chicken
- 4 cups vegetable stock, chicken stock or water
- 4 cups diced sweet potatoes
- 2 cups cooked black beans, drained
- 1 teaspoon salt, or to taste
- 1–1½ pounds chopped, cooked chicken instead of ground
- roasted peanuts, minced fresh onion, sour cream or cilantro leaves for garnish
- 1 tablespoon or more smoked sweet paprika
Preparation
Decide which chiles you’d like to use. Anchos are generally milder; chipotles contribute smoky flavor and are hotter. Break open dried chiles and discard the seeds. Toast gently in a dry skillet, then remove and chop into smaller pieces. Set aside.
In a large, heavy-bottomed pot, heat oil, add onions and cook over medium heat, stirring, for about 5 minutes. Add garlic and cook 2 minutes more. Remove from pan with slotted spoon and set aside. If using ground chicken, add to pan and cook, breaking into smaller bits, about 5–7 minutes. Remove from pan and set aside.
Return onion mix to pan, add liquid, chopped chiles, sweet potatoes, beans and salt. Bring to simmer and cook, uncovered, until potatoes are done, about 15 minutes. Remove about a cup of the mixtures and smash with a spoon until pasty, then return to pan along with cooked chicken and paprika, if using.
Serve right away, or allow to rest and blend flavors overnight, refrigerated. Serve hot and garnished as you like.
