Skillet Chicken with Creamy Peanut-Jalapeño Sauce, Savory Sweet Potato Waffles, and Warm Lime Corn Salad

Name: Skillet Chicken with Creamy Peanut-Jalapeño Sauce, Savory Sweet Potato Waffles, and Warm Lime Corn Salad
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 4
Cuisine: Comida Estadounidense
Ingredients: 24 oz Boneless skinless chicken breasts; 1 1/2 tsp Kosher salt; 1 tsp Black pepper; 1 1/2 tsp Smoked paprika; 1 tsp Garlic powder; 3 tbsp Vegetable oil; 2 1/2 cups Grated sweet potato; 1 cup All-purpose flour; 2 tsp Baking powder; 1/2 tsp Baking soda; 2 Eggs; 1 cup Buttermilk; 3 tbsp Unsalted butter, melted; 3/4 cup Shredded cheddar cheese; 1/2 cup Chopped scallions; 1 Jalapeño; 1 tbsp Butter; 2 cups Corn kernels; 1/2 cup Red onion; 1 Lime; 1/2 cup Heavy cream; 1/3 cup Creamy peanut butter; 3/4 cup Chicken broth; 1 tbsp Apple cider vinegar; 2 tbsp Chopped parsley

An original American-inspired recipe featuring skillet-seared chicken with a creamy peanut-jalapeño sauce, served over savory sweet potato waffles and paired with a warm lime corn and scallion salad. Comforting, modern, and full of sweet, spicy, and creamy contrast.

30 minPrep

35 minCook

65 minTotal

4Servings

High Protein

Ingredients

Adjust servings

680 g Boneless skinless chicken breasts (cut por the mitad a lo largo for formar filetes delgados)
8 g Kosher salt (divided, or to taste)
3 g Black pepper (divided)
4 g Smoked paprika (divided)
4 g Garlic powder (divided)
45 ml Vegetable oil (divided)
300 g Grated sweet potato (exprimido lightly si suelta mucha humedad)
125 g All-purpose flour (for the waffles)
8 g Baking powder
2 g Baking soda
2 unit Eggs
240 ml Buttermilk
45 g Unsalted butter, melted
80 g Shredded cheddar cheese
40 g Chopped scallions (divided)
1 unit Jalapeño (without semillas and chopped fino, divided)
15 g Butter (for the ensalada tibia)
300 g Corn kernels (fresh or descongelado)
70 g Red onion (chopped fina)
1 unit Lime (zest and juice)
120 ml Heavy cream
80 g Creamy peanut butter
180 ml Chicken broth
15 ml Apple cider vinegar
10 g Chopped parsley (for terminar)

Nutrition facts

per serving

730 kcal

Calories

44 g

Protein

42 g

Carbs

43 g

Fat

4 g

Fiber

38 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairyEggsPeanuts

Instructions

1
1. Preheat the waffle iron according to the manufacturer's instructions, usually to 375-400 °F / 190-200 °C. If you want to keep the waffles warm, also preheat the oven to 200 °F / 95 °C.
2
2. Season the chicken with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon smoked paprika, and 1/2 teaspoon garlic powder. Rub both sides well and set aside while you prepare the waffle batter.
3
3. In a large bowl, mix the grated sweet potato, all-purpose flour, baking powder, baking soda, eggs, buttermilk, melted unsalted butter, cheddar cheese, half of the scallions, half of the jalapeño, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon smoked paprika, and 1/2 teaspoon garlic powder until you have a thick batter.
4
4. Lightly grease the waffle iron with a little of the vegetable oil. Cook the batter in batches until the waffles are golden and crisp, 4 to 6 minutes per batch, keeping them warm in the 200 °F / 95 °C oven if needed.
5
5. While the waffles cook, melt 1 tablespoon butter in a medium skillet over medium heat. Add the corn, red onion, and a pinch of salt. Cook for 4 to 5 minutes until the corn is glossy and the onion softens slightly.
6
6. Add the lime zest, 2 tablespoons lime juice, and the remaining half of the scallions to the corn skillet and stir. Cook 1 minute more, then turn off the heat and set the warm salad aside.
7
7. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Cook the chicken for 4 to 5 minutes per side, until well browned and it reaches an internal temperature of 165 °F / 74 °C. Transfer the chicken to a plate and keep loosely covered.
8
8. Reduce the heat to medium. In the same skillet, add the remaining jalapeño and cook for 30 seconds. Stir in the heavy cream, peanut butter, chicken broth, and apple cider vinegar. Whisk or stir constantly until the sauce is smooth.
9
9. Season the sauce with the remaining salt and remaining black pepper, then stir well. Cook for 2 to 3 minutes until slightly thickened. Return the chicken to the skillet and spoon the sauce over it for 1 to 2 minutes until heated through and well coated.
10
10. Serve each portion with a sweet potato waffle, a piece of chicken with plenty of creamy peanut-jalapeño sauce, and a generous scoop of warm lime corn salad. Finish with chopped parsley on top.

Chef tips

For crispier waffles, place the cooked waffles directly on the oven rack while finishing the batches. If the sauce gets too thick, loosen it with 1 to 2 extra tablespoons of chicken broth.

Substitutions

You can use boneless chicken thighs instead of breast. The cheddar can be replaced with Monterey Jack. If you do not have buttermilk, mix 1 cup milk with 1 tablespoon lime juice and let it stand for 5 minutes.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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