Louisiana Chicken And Sweet Potato Hash

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 1/2 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, and tender green parts, finely chopped
• 1/4 cup finely chopped parsley
• 1/2 cup low-fat sour cream
• 1/4 cup chicken broth

Recipe

• 1 place the sweet potatoes in a large pan with just enough water to cover.
• 2 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.
• 3 drain the potatoes, and set aside.
• 4 while potatoes are cooking, heat skillet and place the butter in it to melt over medium heat.
• 5 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.
• 6 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.
• 7 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.