Sweet Potato Chicken with Baby Spinach and Rice Pilaf
Most nights when I cook dinner, it's more of a somewhat random throw-together of ingredients that I come up with when I take a look at what I have in the pantry and the fridge. Last Wednesday (almost a week ago! Sorry!) I put together something I've kind of done before via recipe... Sweet Potato Chicken (not containing any real sweet potatoes).
This type of meal usually ends up a little sweet, but with a bit of spice too. If you're adverse to the spice, just leave it out.
What I had in the pantry:
What I had in the fridge:
How I did it:
Toss the chicken with some salt, pepper, rosemary, and cayenne pepper. You could do this with any part of the chicken, including boneless skinless chicken breast - I just happened to have legs & thighs available.
Slice the onions.
Brown the chicken with some oil in a large ovenproof pan w/ lid. Once all the chicken is done, brown the onions in the same pan (remove the chicken first) with a little more oil. When the onion is translucent, move it to the outside of the pan and put the chicken back in.
Pour about 2 cups of the sweet potato soup over the chicken, put the lid on and toss in a 350 degree oven. After 30 minutes, take the chicken out, pour 1 more cup of soup over and add a handful of raisins. Put the lid back on again, and put back into the oven.
For the sides, I made a box of my fave EZ rice, and tossed some baby spinach with balsamic vinegar on which to put the chicken.
15 minutes after putting the chicken back into the oven, take it out and remove the chicken to the plates and put the pan on a burner on medium. Allow the sauce to reduce about 50%, then spoon over the chicken and greens.
Add the rice (or other starch) to the side and serve!
Yum!
