Chicken and Sweet Potato Simmer |
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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 4 |
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From Canadian Living magazine. Sounds like pure comfort food! Ingredients:
2 sweet potatoes (about 1 lb/500 g) |
8 boneless skinless chicken thighs (or 4 breasts if you prefer) |
2 tablespoons vegetable oil |
1 onion, chopped |
1 sweet green pepper, coarsely chopped |
3 garlic cloves, minced |
1 teaspoon ground ginger |
1/2 teaspoon chili powder |
1/2 teaspoon ground cumin |
1/2 teaspoon salt |
1/2 teaspoon pepper |
2 cups chicken stock |
2 tablespoons minced fresh parsley |
Directions:
1. Peel sweet potatoes. Cut potatoes and chicken into 1-inch (2.5 cm) cubes. Set sweet potatoes aside. In large nonstick skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat; brown chicken, about 10 minutes. Transfer to plate.
2. Drain fat from pan; heat remaining oil over medium heat. Fry onion, green pepper, garlic, ginger, chili powder, cumin, salt and pepper, stirring often, until onion is softened, 4 minutes.
3. Add sweet potatoes and chicken stock; bring to boil. Return chicken and any juices to pan; cover and simmer until juices run clear when chicken is pierced and sweet potatoes are tender, about 10 minutes. Uncover and cook over high heat until sauce is thickened, about 5 minutes. Sprinkle with parsley.
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