Ingredients

• 4 cups cubed peeled sweet potatoes (3/4-inch)
• 3 tablespoons water
• 1 tablespoon neutral oil, such as canola or avocado
• 1 ½ pounds boneless, skinless chicken thighs, trimmed
• 2 cups chopped seeded poblano chiles
• ½ cup thinly sliced shallots
• 2 tablespoons minced garlic
• 2 cups unsalted chicken broth
• 1 ½ cups multicolored quinoa
• ⅓ cup dry white wine
• 1 teaspoon kosher salt
• 1 teaspoon ground cumin
• ½ teaspoon ground cinnamon
• ⅛ teaspoon cayenne pepper
• ½ cup crumbled queso fresco
• ¼ cup fresh cilantro