Creamy Green Chile Chicken Stuffed Sweet Potatoes

Instructions

1. 1

   Choose four similarly sized sweet potatoes, about 300 g each. Scrub, dry and pierce each several times with a fork.

2. 2

   Place two potatoes in a 25 cm microwave-safe nonmetal dish and cover with a vented microwave-safe lid. Microwave at 1000 W on high for 12–14 minutes, turning and swapping their positions halfway through, until a knife slides easily through the centers. Repeat with the remaining two potatoes. Let each batch stand covered for 2 minutes outside the microwave before handling; add 1-minute cooking intervals if any centers remain firm.

3. 3

   While the potatoes microwave, finely chop the onion, seed and finely chop the jalapeño, and mince the garlic. Pat the chicken breast dry, grate the cheese and chop the cilantro.

4. 4

   Heat 15 ml olive oil in a 26 cm skillet over medium heat. Add the chicken breast and cook for 6–7 minutes per side, until it reaches 74°C/165°F on an instant-read thermometer, then transfer to a board and shred. Add the onion and jalapeño to the skillet and cook for 5–6 minutes, stirring occasionally, until softened. Add the garlic and cook for 30 seconds.

5. 5

   Stir in the flour and cook for 1 minute. Gradually whisk in the chicken broth, then simmer for 2–3 minutes until slightly thickened. Stir in the shredded chicken, diced green chiles with their canning liquid, black pepper, paprika and 0.5 tsp salt. Simmer gently for 3–5 minutes, stirring, until hot. Remove from the heat and cover.

6. 6

   During the second microwave batch, preheat the oven broiler to high, about 260°C/500°F, with a rack 15 cm below the element. Set out a roughly 33 × 45 cm rimmed metal baking sheet.

7. 7

   Brush the tender potatoes with the remaining 15 ml olive oil and sprinkle their skins with the remaining 0.5 tsp salt. Place on the baking sheet, split lengthwise without cutting through the bottoms, and gently loosen the flesh with a fork.

8. 8

   Off the heat, stir the sour cream and lime juice into the chicken filling. Return the skillet to low heat and stir gently until the filling reaches 74°C/165°F again; avoid boiling. Immediately divide the hot filling among the potatoes and sprinkle with the cheese.

9. 9

   Broil for 3–5 minutes, watching closely, until the cheese is melted and lightly browned and the centers remain at least 74°C/165°F. Scatter the cilantro over the potatoes and serve.