From Z to A: Pan-Fried Chicken Thighs with Hatch Green Chile Sauce and Sweet Potatoes

I took a nice, long, well-deserved break this summer. I think we should all be encouraging each other to do this for mental clarity as well as the best form of realigning with ourselves. I feel really lucky that I was able to do so. After taking the time to be with my family and take care of myself, I feel renewed and ready for the changing of seasons.

September might mean that fall is on its way, but can someone let this 90+ degree heat know to see itself out? Please? Until then, I guess we can still dream of fall weather, but slowly incorporate those fall flavors into our dishes until it truly feels like it. 

Growing up in New England we knew that September automatically meant you grabbed a sweater on your way out. However, here, just the mere thought of a sweater in this sweltering heat makes me want only a popsicle for dinner, and make it poolside. But alas, I love fall so much that I’m willing to overlook the temperature to start working on some fall recipes. If you’re like me, you’ll be ready to jump into this recipe, but if you’re ok with the heat sticking around a little while longer, just hang on to this recipe for when you’re ready.

I love incorporating sweet potatoes all year long, but I make more of an effort to highlight them around the fall. This is a great in-between recipe, where we’re still hanging on to summer but slowly gearing up for the fall. It’s not too in-your-face and can be used year round because the flavor profile is so balanced. I love using the sweet potatoes to offset the saltiness of the chicken and the slight spiciness of the green chiles. I hope you give this in-between-seasons recipe a try!

Pan-Fried Chicken Thighs with Hatch Green Chile Sauce and Sweet Potatoes

Ingredients:

• 4-6 boneless, skinless chicken thighs
• 2-4 tbsp. olive oil
• Spice mix: 1 tsp. paprika, 1 tsp. cumin powder, 1 tsp. dried oregano, 1 tsp. chili powder, salt and pepper to taste: Mix together and set aside.
• 2 sweet potatoes, roasted and peeled
• 4-6 tbsp. brown sugar
• 1 cup heavy cream, divided in half
• 4 tbsp. unsalted butter divided
• 1 cup chicken or vegetable broth
• 2 4-oz. cans of hatch green chiles, or freshly roasted and chopped
• 1 tbsp. garlic paste
• 2 tsp. cumin powder
• additional salt and pepper to taste
• 1/4 cup diced onion
• 2 tbsp. all-purpose flour

Directions:

1. Make the sweet potatoes first since they take the longest. Wash and pierce the potatoes and bake at 375 degrees for 40 minutes or until fork tender. Mash them together with the following ingredients: 2 tbsp. of the butter, 1/2 cup of the heavy cream and the brown sugar. Taste and season to your liking. Set aside while you work on the other components.

2. Use the spice mix and season both sides of the chicken pieces. Heat the oil in a large cast iron or other skillet on medium high heat.

3. Add the chicken and sear both sides. Continue cooking until the internal temp reaches 165 degrees. Remove and allow to rest.

4. In the same pan, add in the remaining 2 tbsp. butter, 1/4 cup chopped onion, garlic, cumin, salt, pepper and the green chiles. Cook until the liquid has dissolved. Add in the 2 tbsp. flour and stir to incorporate fully. Slowly add in the broth and allow to thicken. Add in the heavy cream, stir together and remove off heat. Taste for seasonings and adjust accordingly.
5. Serve together. Top the heated sweet potatoes with the chicken and top with the green chile sauce. Serve with vegetables of your choice.