CHICKEN SWEET POTATO SKILLET
One of the first things my husband made for me was a variation of this chicken sweet potato skillet. Over the years, it has become a family favorite. Top with cheese, sour cream, avocado, lettuce or anything else your family likes. -MacKenzie Wright, San Antonio, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, heat oil over medium-high heat. Add sweet potatoes and onion; cook and stir until lightly browned, 5-8 minutes. Add garlic; cook 1 minute longer. Stir in chicken, black beans, zucchini, broth, salsa, red pepper and seasonings., Bring to a boil; reduce heat. Simmer, covered, until sweet potatoes are tender, 10-12 minutes. If desired, serve with sour cream and cilantro.
Nutrition Facts : Calories 392 calories, Fat 9g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 826mg sodium, Carbohydrate 47g carbohydrate (15g sugars, Fiber 9g fiber), Protein 29g protein.
CHILI-LIME CHICKEN AND SWEET POTATO SKILLET RECIPE - (3.6/5)
Provided by PineyCook
Number Of Ingredients 14
Steps:
- In a large skillet or pan, heat 1 tablespoon of olive oil over medium heat. Add the chicken, and brown (approximately 6 minutes). Don't worry about cooking it right through. Remove the chicken from the pan and place on a plate. Add another tablespoon of olive oil to the pan. Add the sweet potato, and cook for 10-12 minutes, until browned. I found it browned better when I didn't stir it too frequently, only every 2-3 minutes. Add the bell peppers, red onion, chili powder, cumin, salt and chicken stock. Return the chicken to the pan. Stir so that everything is well combined. Cover and cook for another 10 or so minutes, stirring once or twice. Chicken and sweet potato should be cooked through. Add the black beans and lime zest, and cook until heated through. Taste for salt, and add more if needed. Serve immediately
CHILI LIME CHICKEN
This recipe combines many of the spices that I grew up with and that have become a distinctive part of much of my cooking including dishes such as chili Colorado, posole, and Frontera™ style carne asada. I would describe this dish as more Tex-Mex or New Mexican than Mexican. Serve on a bed of rice or slice thinly for use in tacos or to top a green salad.
Provided by Larry Dean
Categories World Cuisine Recipes Latin American Mexican
Time 3h45m
Yield 8
Number Of Ingredients 9
Steps:
- Combine ancho chile powder, salt, garlic powder, onion powder, cumin, and chipotle powder in a medium glass or ceramic bowl. Whisk in canola oil and lime juice until well combined; thin with additional canola oil if mixture seems too thick.
- Arrange chicken in a glass or ceramic baking dish and pour the marinade over the chicken, covering it completely. Marinate in the refrigerator for 3 hours.
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Arrange the chicken on the baking sheet; do not crowd. Discard any excess marinade.
- Bake in the preheated oven until chicken is no longer pink in the centers, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and let stand for 5 to 6 minutes.
Nutrition Facts : Calories 301.2 calories, Carbohydrate 2.9 g, Cholesterol 64.6 mg, Fat 21.5 g, Fiber 0.5 g, Protein 24 g, SaturatedFat 2.2 g, Sodium 929.5 mg, Sugar 0.8 g
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CHILI LIME CHICKEN SWEET POTATO SKILLET RECIPE - CHISEL
From chiselandfork.com
5/5 (8)Total Time 45 minsCategory Main CourseCalories 268 per serving
- Heat 1 tbsp olive oil in large skillet over medium-high heat. Salt and pepper chicken and then add to pan, cooking for 4 minutes per side or until golden brown. Remove the chicken and set on a plate.
- Add another tbsp olive oil to skillet and reduce heat to medium heat. Add sweet potatoes and cook for 10 minutes, stirring occasionally. Add bell peppers and red onion and cook for 5 minutes. With 30 seconds left, add garlic and stir in. At this point, the sweet potato should be browning.
- Next, add in the spices, chicken stock and chicken. Stir so that everything is combined and then cover and cook for about 5 minutes or until sweet potatoes are cooked through.
- Remove from heat and stir in the lime zest and black beans. Adjust for seasoning. Garnish with cilantro, avocado and some lime juice. Serve immediately.
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