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Smoky Chicken & Sweet Potato Bake

with Cheesy Cornbread Biscuits

  • Group Created with Sketch.
    Time
    40 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 690 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

Satisfying cornbread drop biscuits are the perfect topping for this comforting, cool-weather bake. It highlights a duo of chicken and kale, cooked in our smoky guajillo chile pepper sauce, then folded into a hearty base of spiced, roasted sweet potatoes and onion.

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Smoky Chicken & Sweet Potato Bake with Cheesy Cornbread Biscuits
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Prepare & roast the vegetables:
1 Prepare & roast the vegetables:

Place an oven rack in the center of the oven, then preheat to 475°F. Wash and dry the fresh produce. Medium dice the sweet potatoes. Peel, halve, and thinly slice the onion. Place the prepared sweet potatoes and onion in a large baking dish. Drizzle with olive oil and season with salt, pepper, and the spice blend. Stir to coat; arrange in an even layer. Roast 19 to 21 minutes, or until tender when pierced with a fork. Leaving the oven on, remove from the oven.

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

While the vegetables roast, peel and roughly chop 2 cloves of garlic. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Roughly chop the cheese curds. Crack the eggs into a medium bowl; beat until smooth.

Cook the chicken & kale:
3 Cook the chicken & kale:

While the vegetables continue to roast, pat the chicken dry with paper towels; season with salt and pepper. In large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer and cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped kale, guajillo pepper sauce, half the chopped garlic, and 1/4 cup of water (carefully, as the liquid may splatter). Loosely cover the pan with foil and cook, without stirring, 3 to 4 minutes, or until the kale is wilted and the chicken is cooked through. Turn off the heat.

Make the cornbread biscuit dough:
4 Make the cornbread biscuit dough:

While the chicken and kale cook, to the bowl of beaten eggs, add the cornbread mix, chopped cheese curds, remaining chopped garlic, and 2 tablespoons of water. Season with pepper; stir until just combined.

Assemble the casserole:
5 Assemble the casserole:

To the baking dish of roasted vegetables, carefully add the sour cream and cooked chicken and kale. Stir to combine; season with salt and pepper. Top the chicken and vegetable mixture with 8 equal-sized dollops of the biscuit dough. Lightly brush or drizzle the tops of the biscuits with olive oil. 

Bake the casserole & serve your dish:
6 Bake the casserole & serve your dish:

Bake the casserole 8 to 10 minutes, or until the biscuits are set and cooked through. Remove from the oven and let stand at least 2 minutes before serving. Enjoy!

Tips from Home Chefs

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

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Prepare & roast the vegetables:
1 Prepare & roast the vegetables:

Place an oven rack in the center of the oven, then preheat to 475°F. Wash and dry the fresh produce. Medium dice the sweet potatoes. Peel, halve, and thinly slice the onion. Place the prepared sweet potatoes and onion in a large baking dish. Drizzle with olive oil and season with salt, pepper, and the spice blend. Stir to coat; arrange in an even layer. Roast 19 to 21 minutes, or until tender when pierced with a fork. Leaving the oven on, remove from the oven.

2 Prepare the remaining ingredients:

While the vegetables roast, peel and roughly chop 2 cloves of garlic. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Roughly chop the cheese curds. Crack the eggs into a medium bowl; beat until smooth.

Prepare the remaining ingredients:
Cook the chicken & kale:
3 Cook the chicken & kale:

While the vegetables continue to roast, pat the chicken dry with paper towels; season with salt and pepper. In large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer and cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped kale, guajillo pepper sauce, half the chopped garlic, and 1/4 cup of water (carefully, as the liquid may splatter). Loosely cover the pan with foil and cook, without stirring, 3 to 4 minutes, or until the kale is wilted and the chicken is cooked through. Turn off the heat.

4 Make the cornbread biscuit dough:

While the chicken and kale cook, to the bowl of beaten eggs, add the cornbread mix, chopped cheese curds, remaining chopped garlic, and 2 tablespoons of water. Season with pepper; stir until just combined.

Make the cornbread biscuit dough:
Assemble the casserole:
5 Assemble the casserole:

To the baking dish of roasted vegetables, carefully add the sour cream and cooked chicken and kale. Stir to combine; season with salt and pepper. Top the chicken and vegetable mixture with 8 equal-sized dollops of the biscuit dough. Lightly brush or drizzle the tops of the biscuits with olive oil. 

6 Bake the casserole & serve your dish:

Bake the casserole 8 to 10 minutes, or until the biscuits are set and cooked through. Remove from the oven and let stand at least 2 minutes before serving. Enjoy!

Bake the casserole & serve your dish: