Sweet Potato Chicken Hash
Sweet Potato Chicken Hash
Ingredients
For the Hash
- 1 1/4 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 sweet potatoes, medium, peeled and diced into 1/2-inch cubes
- 1 yellow onion, large, chopped
- 1 red bell pepper, large, cored, seeded, and diced
- 1 can black beans, 15 ounce, rinsed and drained
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Serving
- 1/4 cup fresh cilantro, chopped, for garnish
- 1 lime, cut into wedges
Instructions
- 1
Prepare the chicken: In a medium bowl, toss the cut chicken pieces with 1 tablespoon of olive oil, smoked paprika, ground cumin, garlic powder, 1/4 teaspoon of kosher salt, and 1/8 teaspoon of black pepper until evenly coated.
⏱️ 5 min
- 2
Cook the chicken: Heat the remaining 1 tablespoon of olive oil in a large skillet (preferably cast iron or a heavy-bottomed non-stick skillet) over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until browned on all sides and mostly cooked through. Remove the chicken from the skillet and set aside.
⏱️ 7 min
- 3
Sauté the vegetables: Add the diced sweet potatoes, chopped yellow onion, and diced red bell pepper to the same skillet. Season with the remaining 1/4 teaspoon of kosher salt and 1/8 teaspoon of black pepper. Cook for 10-12 minutes, stirring occasionally, until the sweet potatoes are tender-crisp and the onion is translucent.
⏱️ 12 min
- 4
Combine and finish: Return the cooked chicken to the skillet with the vegetables. Add the rinsed and drained black beans. Stir everything together and cook for another 3-5 minutes, or until all ingredients are heated through and the flavors have melded.
⏱️ 5 min
- 5
Serve: Remove the skillet from the heat. Garnish generously with fresh chopped cilantro and serve immediately with lime wedges on the side for squeezing.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Sweet Potato Chicken Hash
Ingredients
For the Hash
- 1 1/4 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 sweet potatoes, medium, peeled and diced into 1/2-inch cubes
- 1 yellow onion, large, chopped
- 1 red bell pepper, large, cored, seeded, and diced
- 1 can black beans, 15 ounce, rinsed and drained
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Serving
- 1/4 cup fresh cilantro, chopped, for garnish
- 1 lime, cut into wedges
Instructions
- 1
Prepare the chicken: In a medium bowl, toss the cut chicken pieces with 1 tablespoon of olive oil, smoked paprika, ground cumin, garlic powder, 1/4 teaspoon of kosher salt, and 1/8 teaspoon of black pepper until evenly coated.
⏱️ 5 min - 2
Cook the chicken: Heat the remaining 1 tablespoon of olive oil in a large skillet (preferably cast iron or a heavy-bottomed non-stick skillet) over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until browned on all sides and mostly cooked through. Remove the chicken from the skillet and set aside.
⏱️ 7 min - 3
Sauté the vegetables: Add the diced sweet potatoes, chopped yellow onion, and diced red bell pepper to the same skillet. Season with the remaining 1/4 teaspoon of kosher salt and 1/8 teaspoon of black pepper. Cook for 10-12 minutes, stirring occasionally, until the sweet potatoes are tender-crisp and the onion is translucent.
⏱️ 12 min - 4
Combine and finish: Return the cooked chicken to the skillet with the vegetables. Add the rinsed and drained black beans. Stir everything together and cook for another 3-5 minutes, or until all ingredients are heated through and the flavors have melded.
⏱️ 5 min - 5
Serve: Remove the skillet from the heat. Garnish generously with fresh chopped cilantro and serve immediately with lime wedges on the side for squeezing.
⏱️ 1 min