Chicken and Sweet Potatoes Simmered in Creamed Corn
I love sweet potatoes and I wanted to have some to warm me up.
At Step 5, stir the bottom of the pot occasionally with a wooden spoon to make sure it doesn't scorch. Stir gently from the bottom, being careful not to let the sweet potatoes crumble.
Add as much pepper as you like, but I recommend a lot.
This is a simmered dish, not a stew, so I used a small amount of liquid. Recipe by cafe0305
Chicken and Sweet Potatoes Simmered in Creamed Corn
I love sweet potatoes and I wanted to have some to warm me up.
At Step 5, stir the bottom of the pot occasionally with a wooden spoon to make sure it doesn't scorch. Stir gently from the bottom, being careful not to let the sweet potatoes crumble.
Add as much pepper as you like, but I recommend a lot.
This is a simmered dish, not a stew, so I used a small amount of liquid. Recipe by cafe0305
Cooking Instructions
- 1
Cut the chicken thigh meat into bite-size pieces and sprinkle with salt and pepper (not listed). Thinly slice the onion.
- 2
Wash the sweet potato well and cut into chunks, leaving the peel on. Soak in water.
- 3
Heat olive oil in a pot and add the chicken thigh meat. After it's browned on all sides, remove from the pot.
- 4
Heat margarine in the pot from Step 3, add the onions, and stir fry. Add salt and pepper. When the onion softens, add white wine, cover and steam for about 1 minute.
- 5
Add creamed corn and soy milk to the pot from Step 4 and stir. Add the sweet potatoes, cover with a lid and simmer for about 20 minutes, until the sweet potatoes are soft.
- 6
Return the chicken from Step 3 to the pot, stir and cook for 2-3 minutes. Adjust the flavor with salt and pepper (not listed) and it's done.
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