Mexican-Style Chicken & Vegetable Skillet

Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the sweet potato; cut off and discard the ends, then medium dice. Once the pot of water is boiling, add the diced sweet potato. Cook 12 to 14 minutes, or until tender when pierced with a fork. Drain thoroughly. 

While the sweet potato cooks, thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stems of the sweet peppers; remove the cores. Halve lengthwise, then thinly slice crosswise. Place in a bowl; add the sliced white bottoms of the scallions. Halve the tomatoes. Drain and rinse the beans. Quarter the lime. Roughly chop the jalapeño pepper. In a bowl, combine the beans and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Thoroughly wash your hands immediately after handling the pepper. In a separate bowl, combine the guacamole, fromage blanc, and the juice of 1 lime wedge.

Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and half the spice blend; toss to coat. In a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. 

In the pan of reserved fond, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the sliced sweet peppers and white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the cooked sweet potato and remaining spice blend; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the prepared bean mixture; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened.

To the pan of cooked vegetables, add the cooked chicken, halved tomatoes, demi-glace, and 1/3 cup of water. Cook, stirring occasionally, 1 to 2 minutes, or until combined and heated through. Turn off the heat; stir in the juice of 1 lime wedge. Taste, then season with salt and pepper if desired. Serve the finished chicken and vegetables topped with the creamy guacamole. Garnish with the sliced green tops of the scallions. Serve the remaining lime wedges on the side. Enjoy!