Sweet Potato Tomatillo Bisque with chicken and rice

Sweet Potato Tomatillo Bisque with chicken and rice

This was a lazy cold day meal I made at home for myself and my roommate. It’s hearty and filling, and pretty simple to make.

10 tomatillos, husked and halved
8 large cloves garlic
6 cherry tomatoes, halved
1 medium onion, chopped
olive oil
3 medium sweet potatoes, peeled and chopped into 1″ cubes
4 cups vegetable broth
2 cups water
Crushed red peppers
salt/pepper
1/2 bunch cilantro, chopped
1 cup brown rice
2 chicken breasts cubed
Fresh mint

Roast the tomatillos, garlic, and tomatoes at 450° for about forty-five minutes. During that time peel and chop up the sweet potatoes, then set them to boil in the broth and water. Cooking that also takes about 45 minutes. While everything is cooking, sauté onion in a little bit of olive oil until it is golden. Press the tomatillos and cherry tomatoes and garlic through a strainer, or whirl in a blender / food processor. Throw the roasted vegetables and the onion into the pot with the sweet potato, and add about 1/3 cup of crushed red peppers, salt and pepper, and the cilantro. After letting everything combine for about ten minutes, mash up some of the sweet potato with a potato masher and mix in. Let this simmer while you cook the rice and chicken.

I prefer to cook my rice on the stove but you can use a rice cooker if you prefer. Also cook the chicken with a little salt/pepper and some cayenne.

IMG_3178

Combine everything and serve. Garnish with a sprig of mint.

Enjoy!

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