Sweet Potato Noodles With Grilled Chicken And Creamy Poblano Sauce Food

HOW TO MAKE SWEET POTATO NOODLES

Steps:

• Use your spiralizer to sprialize the sweet potatoes. I used a hand-held sprializer, which was slightly difficult to use for a sweet potato. If you don't own a spiralizer, you may use a julienne peeler to create sweet potato noodles. Hold the potato in one hand and slowly pull the julienne peeler down the potato with your other hand. Repeat this process until the entire sweet potato is "peeled". NOTE: using a julienne peeler is a tedious process but it can be done.
• Cook the sweet potato noodles. Place 1 tbsp of extra virgin olive oil in a 10 inch skillet (I used cast iron but you may use stainless steel) and heat over medium high heat. Add the spiralized sweet potatoes and toss with tongs to coat with the olive oil. Continue to toss with the tongs every few seconds to prevent the potatoes from burning or becoming stuck on the bottom of the skillet. Do this for 5-10 minutes. The cooking time will depend on your preferred texture of the noodles. If you love a little crunch, cook for 5 minutes. If you prefer soft noodles, cook for 10. Sample a noodle to find out if it's reached your preferred texture.
• Once the noodles are done cooking, remove from heat and serve directly from the skillet or in serving bowls with whichever sauces or topping you prefer.

SWEET POTATO NOODLES WITH CREAMY POBLANO SAUCE

Steps:

• Turn oven to broil at 550°F. Place poblano pepper in oven on baking sheet. Broil until skin bubbles and is charred, about 15 minutes.
• Place poblano pepper in ziplock bag for 10 minutes.
• While poblano rests, remove ends of sweet potato so they are flat. Spiral slice sweet potato using 3mm blade.
• Remove poblano from bag, peel off skin and remove the stem.
• Combine poblano, jalapeño, garlic, lime juice and half of cilantro in a food processor. Blend until just combined.
• Add coconut milk and blend until smooth.
• Transfer mixture to a saucepan over low heat and bring to a simmer. Add sea salt and stir.
• Remove 1/2 cup of sauce and pour into a measuring cup or bowl. whisk In tapioca starch until smooth and thick.
• Pour mixture back into saucepan and stir to incorporate until sauce is thickened. Allow sauce to simmer on low heat for 10 minutes longer.
• In a separate large pan, heat olive oil over medium heat. Add spiralized sweet potatoes and cook until just tender stirring occasionally, about 10 minutes.
• Serve sauce over sweet potato "noodles." Garnish with extra cilantro.

CHICKEN WITH POBLANO CREAM SAUCE

Steps:

• Roast the chile over a gas burner or under the broiler, until charred all over. Wrap in a paper towel; steam for 5 minutes. Rub off the skin; remove the seeds and ribs. Chop coarsely.
• Heat 1 tablespoon of the canola oil in a small saucepan over medium heat; add the onion and garlic; cook until soft, 5 to 7 minutes. Add the chile and cream. 3 Purée in a blender; add water if too thick. Season with salt and pepper.
• Season the chicken with salt and pepper. Heat the remaining tablespoon canola oil in a large skillet over medium-high heat. Cook the chicken until it is golden and the juices run clear, 4 to 5 minutes per side. Serve with the sauce.