New England Chicken and Sweet Potatoes

DESCRIPTION

Winter Rice Salad is a colorful, nourishing side dish that combines hearty whole grains with bright citrus flavors and seasonal ingredients. A blend of nutty brown rice and earthy wild rice is tossed with sweet dried cranberries, crunchy toasted pecans, and fresh green onions for the perfect balance of texture and flavor. A light citrus vinaigrette made with lemon juice, orange juice, extra virgin olive oil, and Spicelopedia® Island Citrus Blast adds vibrant tropical citrus notes that brighten every bite. Whether served alongside roasted meats, at holiday gatherings, or as a wholesome make-ahead lunch, this winter rice salad is a refreshing and satisfying addition to any table.

INGREDIENTS

Servings: 4

Boneless, skinless chicken thighs	8
Orange-infused olive oil	¼ cup
White wine	¼ cup
Medium apples, peeled, cored & cut into 1” chunks	2
Large sweet potatoes, peeled & cut into 1” chunks	2
Spicelopedia® Island Citrus Blast seasoning	2 Tbsp
Chicken or vegetable broth	½–¾ cup
Craisins	½ cup

STEPS

1. Place the sweet potatoes and chicken thighs in a large bowl. Add the orange-infused olive oil and Spicelopedia® Island Citrus Blast seasoning. Toss well using hands or tongs until evenly coated.
2. Heat a large skillet or Dutch oven over medium heat. Add the chicken, sweet potatoes, and all of the seasoned oil.
3. Cook until the chicken and potatoes begin to brown. Flip the chicken and stir the potatoes as needed. Add additional oil if necessary.
4. Add the broth and cover the pot. Reduce heat to low and maintain a gentle simmer for 30 minutes.
5. Add the apples and craisins, along with additional broth if needed. Cover and continue cooking until the potatoes are tender and the chicken reaches an internal temperature of 160°F.