Aztec Chicken with Sweet Potato-Corn Mash

Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A great taste of central Mexico with a little heat and quite a bit of flavor! Garnish with two halves grilled plantain or banana and cilantro.

By Vintage Chef
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Sweet Potato-Corn Mash:

Directions

  • Combine oil, honey, ancho chile powder, garlic, and hot sauce in a bowl; whisk together. Place chicken breasts in a large resealable plastic bag; pour in marinade and close bag. Marinate in refrigerator, 3 hours to overnight.

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  • Preheat oven to 450 degrees F (230 degrees C).

  • Place sweet potatoes on a baking sheet. Place corn in a shallow baking pan. Brush with canola oil; season with salt and pepper. Cover pan with aluminum foil.

  • Bake in the preheated oven until corn is roasted and brown, about 25 minutes. Continue baking until sweet potatoes are tender, about 45 minutes more.

  • Allow corn and sweet potatoes to cool until easy to handle, about 20 minutes. Cut kernels from ears of corn; transfer half to a blender. Peel and cube sweet potatoes; add to the blender. Add cream; puree. Transfer mash to a bowl; stir in the remaining corn. Season with salt and pepper. Cover and keep warm.

  • Preheat grill for medium heat and lightly oil the grate.

  • Remove chicken from bag and place on preheated grill; discard remaining marinade. Cook until no longer pink at the bone and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

  • Cut chicken breasts into 3 equal pieces; serve on top of sweet potato-corn mash.

Editor's Note:

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Nutrition Facts

Per Serving:
780 calories; 37.5 g total fat; 141 mg cholesterol; 288 mg sodium. 62.9 g carbohydrates; 50.4 g protein; Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Gabby G
Rating: 5 stars
03/15/2018
This was so easy and delicious! My boyfriend raved about it all night. Although I did do a few things differently (I used half and half rather than heavy cream used a bag of frozen corn rather than ears used boneless skinless chicken breasts added 3 tablespoons of butter to the sweet potato mix and I put about a teaspoon of salt into the marinade ) I think next time I make it I will add more chili powder more hot sauce and maybe some cayenne powder into the marinade. I also think I would put a dash of chili powder on top of the corn along with the salt and pepper and might try experimenting with a dash or so of cinnamon in the sweet potato mix. With these changes this recipe is certainly deserving of 5 stars! After I've written all of that I'm craving this meal again. Read More
Helpful
(1)
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Gabby G
Rating: 5 stars
03/15/2018
This was so easy and delicious! My boyfriend raved about it all night. Although I did do a few things differently (I used half and half rather than heavy cream used a bag of frozen corn rather than ears used boneless skinless chicken breasts added 3 tablespoons of butter to the sweet potato mix and I put about a teaspoon of salt into the marinade ) I think next time I make it I will add more chili powder more hot sauce and maybe some cayenne powder into the marinade. I also think I would put a dash of chili powder on top of the corn along with the salt and pepper and might try experimenting with a dash or so of cinnamon in the sweet potato mix. With these changes this recipe is certainly deserving of 5 stars! After I've written all of that I'm craving this meal again. Read More
Helpful
(1)
My Hot Southern Mess
Rating: 4 stars
09/28/2017
This was a pretty tasty meal but it needed a minor tweak to the sweet potatoes and there needs to be a measurement for the oil used in the marinade. I used 1 tablespoon because it didn't specify. Instead of grilling I did roast my chicken in the oven and it was great. After tasting the sweet potatoes I added 2 TB of butter and that made them perfect. My husband has already requested for me to make it again. Next time I think I will make it with boneless skinless chicken breast though. Read More
Helpful
(1)
Gabby G
Rating: 5 stars
03/15/2018
This was so easy and delicious! My boyfriend raved about it all night. Although I did do a few things differently (I used half and half rather than heavy cream used a bag of frozen corn rather than ears used boneless skinless chicken breasts added 3 tablespoons of butter to the sweet potato mix and I put about a teaspoon of salt into the marinade ) I think next time I make it I will add more chili powder more hot sauce and maybe some cayenne powder into the marinade. I also think I would put a dash of chili powder on top of the corn along with the salt and pepper and might try experimenting with a dash or so of cinnamon in the sweet potato mix. With these changes this recipe is certainly deserving of 5 stars! After I've written all of that I'm craving this meal again. Read More
Helpful
(1)
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