Even if your cooking abilities are David and Moira Rose adjacent, you can make this dinner. It’s one of my favorite go to meals from Well Plated. It’s flavorful and filling and cooks in one skillet. We all win.
Chipotle peppers in adobo sauce
Right now Caroline is looking over that list and rolling her eyes because I once again have a dinner with a sweet potato. Fine. Whatever.
Cut your chicken into bite size pieces, and heat about a tablespoon of EVOO in your skillet. Once the skillet is hot, add chicken and season with 1/2 teaspoon of salt and 1/2 teaspoon of pepper. Once the chicken is cooked through, add a tablespoon of the adobo sauce and let it coat chicken and simmer for about a minute.
Move chicken to a plate to cool. In the same skillet, add another tablespoon of EVOO and your chopped sweet potato. Let the sweet potato cook until golden brown and tender, about six minutes.
Once the potatoes have cooked, add the pint of chopped cherry tomatoes, the rinsed chickpeas, and two finely chopped chipotle peppers. Cook until the chickpeas and tomatoes begin to lose their shape, about three to four minutes.
Add the chicken back to the skillet and top with the juice of half a lime. Let the flavors simmer for about a minute.
Serve with cilantro and voila dinner is done.
Wasn’t that simple? Now you have ample time to get caught up on Carole Baskins’ latest dance on Dancing with the Stars. Stay cool, cats and kittens.