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sweet potatoes chicken breast unsalted butter onion green bell pepper garlic paprika thyme salt fresh ground black pepper scallions parsley low-fat sour cream chicken broth
Viewed: 22 - Published at: 2 years agoIngredients
- 1 12 lbs sweet potatoes, scrubbed and cut into 1/2 inch cubes (2 to 3 medium)
- 1 lb boneless skinless chicken breast, cut into one inch pieces
- 1 tablespoon unsalted butter
- 1 large onion, finely chopped (1 1/2 to 2 cups)
- 1 medium green bell pepper, seeded, cored and finely chopped (1 1/4 cups)
- 1 large garlic clove, finely minced
- 2 teaspoons smoked paprika
- 1 teaspoon dried thyme
- salt
- fresh ground black pepper
- 3 scallions, white and tender green parts, finely chopped
- 14 cup finely chopped parsley
- 12 cup low-fat sour cream
- 14 cup chicken broth
Method
- Place the sweet potatoes in a large pan with just enough water to cover.
- Bring to a boil over medium-high heat, then reduce the heat to medium-low.
- Cover and cook about 10 minutes, until the potatoes are just tender.
- Drain the potatoes, and set aside.
- While potatoes are cooking, heat skillet and place the butter in it to melt over medium heat.
- Add the onion, bell pepper and garlic, and cook for 3 minutes, stirring constantly, until the vegetables have softened.
- Add chicken pieces and saute until cooked through, approximately 15 minutes.
- Add the paprika and the dried thyme, crumbling it between your fingers, then the salt and pepper to taste.
- Stir to combine for 1 minute.
- Drain and add sweet potatoes, scallions, parsley, sour cream and chicken broth.
- Cook for 3-5 minutes until the all flavors and liquids have blended.
