Pepper Jam Chicken plus a Kale & Sweet Potato Jumble

Name: Pepper Jam Chicken plus a Kale & Sweet Potato Jumble
Yield: 2 servings
Ingredients: 1 1/2 tbsp Sour Cream; 1 Onion; 4 oz Kale; 1 unit Chicken Stock Concentrate; 2 Potato; 1 tsp Smoked Paprika; 1 unit Red Pepper Jam; 12 oz Chicken Cutlets; 1 tbsp Cooking Oil, tbsp; 1 tsp Olive Oil, tsp

By Recipe0 System

We looked below the Mason-Dixon line for inspiration and came up with this pork tenderloin, smothered in a lush pan sauce. The key is red pepper jam, which adds a tangy, sweet-savory flavor, while sour cream adds a touch of indulgence. Joining the party is a tangle of sauteed kale with roasted sweet potatoes and red onions. With a meal so plentiful and delicious, who can resist all this Southern charm?

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 1/2 tbsp Sour Cream
1 Onion
4 oz Kale
1 unit Chicken Stock Concentrate
2 Potato
1 tsp Smoked Paprika
1 unit Red Pepper Jam
12 oz Chicken Cutlets
1 tbsp Cooking Oil, tbsp
1 tsp Olive Oil, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.

Dice sweet potatoes into ½-inch pieces. Halve, peel, and cut onion into ½-inch-thick wedges. Remove and discard any large stems from kale; chop into bite-size pieces.
2

Toss sweet potatoes and onion on one side of a baking sheet with a large drizzle of oil, salt, and pepper. (For 4 servings, spread veggies across entire sheet.)

Roast on top rack for 10 minutes (you’ll add the pork then).
3

Pat pork* dry with paper towels; season all over with paprika, salt, and pepper. Heat a drizzle of olive oil in a large pan over medium-high heat. Add pork and cook, turning occasionally, until browned all over, 4-8 minutes.

Once veggies have roasted 10 minutes, carefully transfer pork to opposite side of sheet. (For 4, leave veggies roasting; add pork to a second sheet and roast on middle rack.) Roast until pork is cooked through and veggies are tender, 10-12 minutes. TIP: If pork is done before veggies, remove from sheet and roast veggies 5 minutes more. Transfer pork to a cutting board.

Swap in chicken for pork. Cook until browned and cooked through, 3-5 minutes per side. (Skip roasting!) Transfer to a cutting board.
4

Meanwhile, heat a drizzle of oil in a second large pan over medium heat. Add kale, 2 TBSP water (4 TBSP for 4 servings), and a pinch of salt and pepper. Cook, stirring occasionally, until tender, 5-7 minutes. Remove from heat.

Heat pan used for pork over medium heat. Add jam, stock concentrate, and ¼ cup water (1⁄3 cup for 4). Cook, stirring occasionally, until thickened, 3-4 minutes.

Remove from heat; stir in sour cream and season with pepper. TIP: If sauce seems too thick, stir in a splash of water.
5

Transfer sweet potatoes and onion to pan with kale. Cook over medium heat until warmed through, 1-2 minutes. Taste and season with salt and pepper.
6

Thinly slice pork crosswise.

Divide veggies between bowls; top with pork. Spoon sauce over pork and serve.

Thinly slice chicken crosswise.

Chicken is fully cooked when internal temperature reaches 165°.

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