This week’s Food Matters Project recipe was Roast Potatoes and Chicken with Romesco, picked by Mireya, who is making me miss Spain with her beautiful photos! I spent a semester there in 2007 and it is quite an incredible place.
Fittingly, she picked a recipe with Spanish influences. I modified this oven-baked chicken because we’re having another scorching weekend here in DC. I used the slow cooker to do most of the work so we wouldn’t bake ourselves and finished it off with a quick blast under the broiler to brown the whole thing, but you can find the original recipe on Mireya’s post.
I also used sweet potatoes in place of regular potatoes and deconstructed the romesco so the flavors of the pepper and tomatoes would be cooked into the dish. See all the other bloggers’ takes on it here!
Slow-cooker sweet potatoes and chicken
3 sweet potatoes, peeled
1 green pepper
1 hot pepper (optional)
1 14-oz can whole tomatoes
1 cup cherry tomatoes
splash of red wine
2 chicken breasts
1. Cut the sweet potatoes into circles about an inch thick, then cut each one in half. Chop up the pepper and mince the hot pepper, if you’re using it. Chop up the canned tomatoes into chunks. Add them all to the slow cooker with the cherry tomatoes, chicken breasts, and wine, topping it off with some salt and pepper. Set it to cook for 4 hours on high or for 8 hours on low, and then leave it alone. (See below.)
2. After your cooking cycle is done, stir everything and cut into the chicken to check for doneness. Pour everything into a glass baking dish and put it under the broiler for just a couple of minutes to brown it a bit on top. Make sure not to broil it too long or it will dry out.
Fledgling tip: If you haven’t used a slow cooker before, it is imperative that you resist the urge to remove the cover to smell it or look at it while it cooks. The slow cooker works because it seals in the heat. Lifting the lid over and over could add hours to your cooking time. If you live with roommates, put a note on it that says do not touch!