Smoked Paprika Chicken Sweet Potato Hash
Smoked Paprika Chicken Sweet Potato Hash
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
For the Sweet Potato Hash
- 2 sweet potatoes, medium, peeled and diced into 1/2-inch cubes
- 1 yellow onion, small, diced
- 1 red bell pepper, diced
- 1 tablespoon olive oil
- 1/4 cup half and half
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
For Garnish (Optional)
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
In a medium bowl, combine the cut chicken pieces with smoked paprika, garlic powder, onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss until the chicken is evenly coated.
⏱️ 5 min
- 2
Heat 1 tablespoon of olive oil in a large skillet or cast-iron pan over medium-high heat. Add the seasoned chicken and cook for 6 to 8 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside on a plate.
⏱️ 8 min
- 3
Add the remaining 1 tablespoon of olive oil to the same skillet. Add the diced sweet potatoes, yellow onion, and red bell pepper. Cook for 10 to 12 minutes, stirring occasionally, until the sweet potatoes are tender and the vegetables are slightly softened and caramelized.
⏱️ 12 min
- 4
Stir in the half and half, 1/4 teaspoon salt, and 1/8 teaspoon black pepper into the sweet potato mixture. Cook for 1 to 2 minutes, allowing the half and half to slightly reduce and coat the vegetables.
⏱️ 2 min
- 5
Return the cooked chicken to the skillet with the sweet potato hash. Stir gently to combine all ingredients and heat through for about 1 minute.
⏱️ 1 min
- 6
Taste and adjust seasoning if necessary. Garnish with fresh chopped parsley, if desired, and serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Smoked Paprika Chicken Sweet Potato Hash
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
For the Sweet Potato Hash
- 2 sweet potatoes, medium, peeled and diced into 1/2-inch cubes
- 1 yellow onion, small, diced
- 1 red bell pepper, diced
- 1 tablespoon olive oil
- 1/4 cup half and half
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
For Garnish (Optional)
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
In a medium bowl, combine the cut chicken pieces with smoked paprika, garlic powder, onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss until the chicken is evenly coated.
⏱️ 5 min - 2
Heat 1 tablespoon of olive oil in a large skillet or cast-iron pan over medium-high heat. Add the seasoned chicken and cook for 6 to 8 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside on a plate.
⏱️ 8 min - 3
Add the remaining 1 tablespoon of olive oil to the same skillet. Add the diced sweet potatoes, yellow onion, and red bell pepper. Cook for 10 to 12 minutes, stirring occasionally, until the sweet potatoes are tender and the vegetables are slightly softened and caramelized.
⏱️ 12 min - 4
Stir in the half and half, 1/4 teaspoon salt, and 1/8 teaspoon black pepper into the sweet potato mixture. Cook for 1 to 2 minutes, allowing the half and half to slightly reduce and coat the vegetables.
⏱️ 2 min - 5
Return the cooked chicken to the skillet with the sweet potato hash. Stir gently to combine all ingredients and heat through for about 1 minute.
⏱️ 1 min - 6
Taste and adjust seasoning if necessary. Garnish with fresh chopped parsley, if desired, and serve immediately.
⏱️ 2 min