Sweet & Smoky Chicken

Name: Sweet & Smoky Chicken with Chili Roasted Carrots, Mashed Potatoes & Cherry Sauce
Yield: 2 servings
Ingredients: 1 1/2 tbsp Sour Cream; 2 unit Cherry Jam; 12 oz Potato; 12 oz Carrot; 1 tbsp Paprika; 5 tsp Wine; 1 tsp Red Pepper Flakes; 10 oz Chicken Cutlets; 2 tsp Olive Oil, tsp; 2 tbsp Butter, tbsp; 1 tsp Cooking Oil, tsp

with Chili Roasted Carrots, Mashed Potatoes & Cherry Sauce

By Recipe0 System

If you’re craving something that’s good and hearty, this recipe has got you covered. Pork tenderloin is rubbed with cinnamon and smoked paprika, which brings a layer of warm aromatics to the meat. It’s then roasted and drizzled in a cherry jam sauce that adds sweetness to all that savory. The mashed potatoes on the side stay creamy and classic, but there are also tender roasted carrots with a sprinkle of chili flakes for a pop of heat.

Main Course

Difficulty: medium
Rating: No ratings yet

Start Cooking

Ingredients

Servings

1 1/2 tbsp Sour Cream
2 unit Cherry Jam
12 oz Potato
12 oz Carrot
1 tbsp Paprika
5 tsp Wine
1 tsp Red Pepper Flakes
10 oz Chicken Cutlets
2 tsp Olive Oil, tsp
2 tbsp Butter, tbsp
1 tsp Cooking Oil, tsp

View Shopping List

Rate this recipe

Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to middle position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce.

Peel and cut carrots on a diagonal into ½-inch pieces.
2

Dice potatoes into ½-inch pieces; place in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes.

Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot.

Keep covered off heat until ready to mash.
3

Meanwhile, toss carrots on one side of a baking sheet with a drizzle of oil, salt, and pepper. (For 4 servings, spread across entire sheet.) Roast on middle rack for 5 minutes.

Pat pork* dry with paper towels. Rub with a large drizzle of olive oil; season generously all over with salt and pepper. Reserve ¼ tsp Cinnamon Paprika Spice in a small microwave-safe bowl; rub pork all over with remaining Cinnamon Paprika Spice.

Once carrots have roasted for 5 minutes, remove sheet from oven. Carefully place pork on empty side of sheet. (For 4 servings, leave carrots roasting; add pork to a second sheet and roast on top rack.) Roast until pork is cooked through and carrots are browned and tender, 18-20 minutes more.

Transfer pork to a cutting board to rest.

Swap in chicken for pork; roast until chicken is cooked through and carrots are browned and tender, 15-18 minutes more.
4

While pork roasts, add jam and 1 tsp vinegar (be sure to measure; we sent more) to bowl with reserved Cinnamon Paprika Spice; stir to combine. Microwave until warm, 30-60 seconds.

Stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. Season with salt and pepper.
5

Mash drained potatoes with sour cream and 1 TBSP butter (2 TBSP for 4 servings) until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper.
6

Slice pork crosswise.

Toss carrots with a pinch of chili flakes to taste.

Divide pork, mashed potatoes, and carrots between plates. Drizzle sauce over pork and serve.

Slice chicken crosswise.

Chicken is fully cooked when internal temperature reaches 165°.

From the same drawer

Related Recipes

Spicy White Bean & Kale Stew

medium

Beef Tenderloin & Creamy Truffle Polenta

medium

Sweet Chili Beef & Broccoli

medium

Sweet & Spicy Pork Fried Rice

medium

Comments (0)

No comments yet. Be the first to comment!

Shopping List

Your list is empty

Add recipes to your shopping list to see ingredients here.