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Lemon-Ancho Chicken & Sweet Potatoes

  • 6servings
  • 70minutes
  • 510calories

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Source: www.kraftrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB2, C, E, P
MineralsSilicon, Calcium, Potassium, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1-1/2 tsp. zest and 1/4 cup juice from

  2. 2 lemon s

  3. 3 Tbsp. honey , divided

  4. 4 ancho pepper s, stemmed, seeded and hydrated

  5. 1/4 cup KRAFT Zesty Italian Dressing

  6. 6 chicken leg quarter s (3 lb.), separated

  7. 1-1/2 lb. sweet potato es (about 3), peeled, each cut into 12 wedges

  8. 1 large sweet onion , cut into wedges

  9. 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

  10. 1/4 cup chopped cilantro

Instructions Jump to Ingredients ↑

  1. BLEND lemon juice, 2 Tbsp. honey and peppers in blender until smooth paste.

  2. POUR dressing over chicken in large bowl; toss to coat. Add half the chicken to Dutch oven or large deep skillet; cook on high heat 2 min. Remove from pan. Repeat with remaining chicken. Add onions to pan; cook 5 min., stirring occasionally. Return chicken to pan. Add potatoes and pepper mixture; mix well. Cover.

  3. COOK on medium-low heat 45 min. or until chicken is done (165ºF) and potatoes are tender, stirring occasionally. Mix sour cream, lemon zest and remaining honey. Serve spooned over chicken; top with cilantro.

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