2 poblano chiles
4 skinless, boneless chicken breasts
1 teaspoon chili powder or smoked paprika (1/3 palmful)
1 teaspoon cumin (1/3 palmful)
Salt and pepper
3 tablespoons extra virgin olive oil (EVOO)
1/2 pound chorizo sausage, casings removed, meat coarsely chopped
2 sweet potatoes, thinly sliced
1 yellow onion, thinly sliced
1 red onion, chopped
2 cloves garlic, grated or finely chopped
One can diced fire-roasted tomatoes (28 ounces), lightly drained
Pre-heat the broiler to high. Broil the poblanos on a pan until charred on all sides, 12-15 minutes. Place in a paper bag and let cool for 10 minutes. Peel, seed and chop. While the chiles cook, season the chicken with the chili powder, cumin and salt and pepper to taste. In a large nonstick skillet, heat one tablespoon EVOO, about one turn of the pan, over medium-high heat. Add the chorizo and cook until the fat renders, about two minutes. Add the sweet potatoes and yellow onion and arrange evenly in the skillet. Season with pepper and cook for 10 minutes. Flip and cook, pressing with a spatula, until crisp, 10 minutes more. Pre-heat a grill pan over medium-high to high heat. In a saucepan, heat one tablespoon EVOO, about one turn of the pan, over medium heat. Add the red onion and garlic; cook until softened, eight minutes. Add the tomatoes, reserved poblanos and salt and pepper to taste; keep warm. Coat the chicken with the remaining one tablespoon EVOO and grill on the hot grill pan for five minutes on each side.
Pile the sweet potato mixture on four plates, slice the chicken breasts and arrange over the potatoes. Top with the poblano-tomato sauce.