Main Course · Serves 2
The star of this colorful dish is creamy, herbaceous ají verde sauce, a bright Peruvian sauce made with cilantro, garlic, and lime juice puréed in the blender. You’ll spoon over juicy roasted chicken cutlets atop roasted sweet potatoes and refried black beans. A squeeze of lime and sprinkle of chili flakes deliver a final kick of tang and heat.
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 1⁄2-inch pieces. Trim and cut scallions into 1-inch pieces. Zest and quarter lime (for 4, zest one lime and quarter both). Dice tomato into 1⁄4-inch pieces.
Toss sweet potatoes on one side of a baking sheet with a drizzle of oil, salt, and pepper (for 4, spread sweet potatoes out across entire sheet). Roast on top rack for 10 minutes (you’ll add more to the sheet then).
Pat chicken* dry with paper towels and season all over with salt and pepper.
Once sweet potatoes have roasted for 10 minutes, remove sheet from oven. Carefully place chicken on empty side of sheet. (For 4 servings, leave sweet potatoes roasting; add chicken to a second baking sheet and roast on middle rack.)
Return to top rack and roast until sweet potatoes are tender and chicken is cooked through, 15-20 minutes.
Meanwhile, in a medium pot, combine beans and their liquid, stock concentrate, 1⁄4 tsp salt, and pepper. Cook over medium-low heat, stirring occasionally, until thickened, 10-15 minutes. Turn off heat.
Mash about half the beans with a potato masher or fork. Keep covered off heat until ready to serve.
To a blender (or food processor), add cilantro (stems and leaves), scallions, juice from two lime wedges, mayonnaise, garlic powder, 1 TBSP olive oil, 1 TBSP water, 1⁄2 tsp sugar, 1⁄4 tsp chili flakes, and 1⁄4 tsp salt. (For 4 servings, use juice from four lime wedges, 2 TBSP olive oil, 2 TBSP water, 1 tsp sugar, 1⁄2 tsp chili flakes, and 1⁄2 tsp salt.)
Blend, scraping down the sides as needed, until mixture is smooth and no large pieces remain, 60-90 seconds.
Once chicken and sweet potatoes are done, remove sheet from oven. Transfer chicken to a cutting board.
Sprinkle lime zest over sweet potatoes and carefully toss to combine.
Thinly slice chicken crosswise.
Divide beans and sweet potatoes between bowls in separate sections. Top with chicken and as much aji verde as you like.
Garnish with tomato and sprinkle with remaining chili flakes to taste. Serve with a squeeze of lime juice and any remaining aji verde on the side.
Chicken is fully cooked when internal temperature reaches 165°.
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