Chicken Tinga Stuffed Peppers
olive oil onion garlic chicken broth crushed tomatoes peppers in adobo chicken poblano peppers sweet potatoes seasonings
Heat oil in cast iron pan. Cook onion and garlic. Add chicken broth, tomatoes, and peppers. Stir to combine.
Add chicken and cook until cooked through. Remove chicken and blend the sauce until smooth. Shred chicken and add it back to the sauce.
Roast the poblano over an open flame. Remove the skin and seeds.
Roast the sweet potatoes in the oven with seasonings until golden on all sides.
Spoon the sauce into the cast iron skillet and top with roasted poblanos. Add shredded chicken on top and cook in the oven for a few minutes.
Make cilantro crema by whisking together mayo, coconut milk, salt, pepper, lime juice, and cilantro.
Top the stuffed peppers with roasted sweet potatoes, tomatoes, cilantro, onions, and crema just before serving.