Chicken & Sweet Potato Skillet

I can't lie. I'd rather have ham and sweet potatoes . . . but chicken and sweet potatoes are actually a nice combination. Chicken is also a healthier, heart friendlier choice and it doesn't contain the nitrates and nitrites used to cure ham. 
We recommend serving this with cabbage slaw — Asian-style Slaw or Jicama Slaw would be interesting choices.

Chicken & Sweet Potato Skillet   2 to 3 servings
½ lb. boneless chicken breasts or tenders
Salt and pepper
1 to 2 tablespoons olive oil
2 garlic cloves, minced
2 medium sweet potatoes, peeled and diced
About ¼ cup chicken broth or water
½ teaspoon fine kosher salt
½ teaspoon freshly ground black pepper
¼ teaspoon red chili pepper flakes  
  1. Cut the chicken into small pieces and season with salt and pepper.
  2. In a skillet over medium heat, add about 1 tablespoon olive oil and chicken. Sauté the chicken for about 7 to10 minutes or until it is cooked though; stir occasionally; add garlic near the end of the cooking time. Set chicken aside.
  3. In the same skillet, add another tablespoon of olive oil; then add diced sweet potatoes and continue to cook for about 10 minutes, until tender but still firm. Add broth or water as needed to deglaze the pan. Season with additional salt and pepper as it cooks.

  4. Add some red chili flakes near the end of the cooking time. 
Recipe without photos . . .
Chicken & Sweet Potato Skillet   2 to 3 servings 
½ lb. boneless chicken breasts
Salt and pepper
1 to 2 tablespoons olive oil
2 garlic cloves, minced
2 medium sweet potatoes, peeled and diced
About ¼ cup chicken broth or water
½ teaspoon fine kosher salt
½ teaspoon freshly ground black pepper
¼ teaspoon red chili pepper flakes  
  1. Cut the chicken into small pieces and season with salt and pepper.
  2. In a skillet over medium heat, add about 1 tablespoon olive oil and chicken. Sauté the chicken for about 7 to10 minutes or until it is cooked though; stir occasionally; add garlic near the end of the cooking time. Set chicken aside.
  3. In the same skillet, add another tablespoon of olive oil; then add diced sweet potatoes and continue to cook for about 10 minutes, until tender but still firm. Add broth or water as needed to deglaze the pan. Season with additional salt and pepper as it cooks.
  4. Add some red chili flakes near the end of the cooking time.  

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