Searching for an easy, flavorful weeknight meal? Look no further than this recipe, which gets it flavors from the store-bought green chili sauce. Add onions, garlic, spices, herbs and a sweet potato and you have a delicious, cozy dish that is even better the next day.
Learning Objectives
Learn how to make a flavorful stew and take smart shortcuts.
Substitutions (optional)
Substitute one 15-ounce can of rinsed and drained white beans for the tofu.
Level Ups (optional)
Garnish with Greek yogurt, avocado, VEBA’s Guacamole or Avocado Cilantro Crema.
Equipment Needed
Chef’s knife
Cutting board
Measuring utensils
Medium pot or straight sided saute pan with fitted lid
Stirring utensil
Ingredients
- 1 Tbsp cooking oil
- 1 ½ pound boneless, skinless chicken thighs, cut into ½ inch strips or 1 package extra firm tofu, cut into ½ inch cubes
- ½ medium white or yellow onion, finely diced
- 1 medium sweet potato, peeled and cut into ⅓ inch cubes
- 2-3 Tbsp water
- 1 tsp salt
- 2 cloves garlic, peeled and minced or 2 tsp minced garlic
- 2 Tbsp dry white wine
- ½ tsp dried oregano leaves
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ cup green chile salsa or green enchilada sauce
- 1 tsp honey
- 2 tsp apple cider vinegar
- 1 cup chicken or vegetable stock
- 2 tsp masa harina (optional)
- ½ cup chopped cilantro leaves
- ½ cup thinly sliced green onions
- 1 cup of spinach leaves
- 12 large Bibb lettuce leaves, jicama wraps or small corn tortillas
Directions
- Gather and measure all ingredients.
- Preheat the oven to 350°F degrees.
- In a pot fitted with lid, add the oil and heat over medium high heat or until the oil starts to shimmer.
- Add the chicken and sauté for 2-3 minutes or until ¾ of the way cooked through. If using tofu, skip this step.
