Sweet And Spicy Chicken And Potato Skillet Sp5 Recipes

CHICKEN SWEET POTATO SKILLET

Steps:

• In a large skillet, heat oil over medium-high heat. Add sweet potatoes and onion; cook and stir until lightly browned, 5-8 minutes. Add garlic; cook 1 minute longer. Stir in chicken, black beans, zucchini, broth, salsa, red pepper and seasonings., Bring to a boil; reduce heat. Simmer, covered, until sweet potatoes are tender, 10-12 minutes. If desired, serve with sour cream and cilantro.

CHICKEN AND POTATO SKILLET #SP5

Steps:

• Place potatoes in a microwave safe bowl and cook on defrost for 3 minutes, cube chicken in 1 ½ inch cubes, cut the Brussels sprouts in half and finely shred the asiago cheese.
• In a deep nonstick oven proof pan sprayed with cooking spray on medium heat cook chicken 5 minutes turn chicken pieces and cook additional 3 minutes. Add Brussels sprouts and chicken broth cover and let simmer until Brussels sprout are fork tender add potatoes mix until well incorporated top with cheese.
• Place skillet in oven turn oven on broil and broil until cheese has melted and has started to turn a golden color.

SPICY SHEET-PAN CHICKEN WITH SWEET POTATOES AND KALE

Steps:

• In a large shallow mixing bowl, combine the harissa and yogurt. Pat the chicken dry, then season all over with salt and pepper. Add the chicken to the yogurt mixture, gently rubbing until fully coated, and set aside for 15 minutes.
• Heat the oven to 450 degrees and place a rack in the lower third and one 6 inches from the broiler. On a sheet pan, toss the sweet potato, kale and onion with 3 tablespoons oil. Season with cumin, salt and pepper, massaging the kale as you do so. Clear four spaces for the chicken pieces, then place them skin-side up on the pan. (It may look messy and crowded, but the kale will shrink down as it cooks.)
• Roast on the lower rack, 30 to 35 minutes, stirring the vegetables halfway and rotating the tray, until the chicken skin is crispy and the juices run clear, the squash is tender and the kale is crispy. If the vegetables are done, but the chicken skin is not as crispy as you'd like, remove the vegetables from the sheet pan and place just the chicken under the broiler for another 1 to 3 minutes.
• Meanwhile, in a small serving bowl, combine the parsley, lime zest and half the lime juice with the remaining 1/4 cup oil and the red-pepper flakes. Season to taste with salt, pepper and additional lime juice. Serve the chicken and vegetables with the herb oil to drizzle over top.

EASY SWEET AND SPICY CHICKEN

Steps:

• In a bowl, combine the pineapple, marmalade, picante sauce and 1/2 teaspoon chili powder; set aside. Sprinkle remaining chili powder over chicken. , In a large skillet, saute the chicken, green pepper and onion in oil until chicken juices run clear. Reduce heat; add the pineapple mixture. Cook until heated through, 2-3 minutes. Serve with rice; garnish with cilantro.

CHICKEN SWEET POTATO SKILLET

Steps:

• Heat olive oil in a skillet over medium heat; cook and stir chicken in the hot oil until browned, 3 to 5 minutes. Remove chicken with a slotted spoon and place on a plate.
• Cook and stir sweet potato in the same skillet over medium heat until slightly browned, 5 to 10 minutes; return chicken to the skillet. Add whiskey, sage, pear, and water; stir well. Partially cover skillet, lower heat to medium-low, and cook until chicken is no longer pink in the center and sweet potato is tender, about 10 minutes.
• Remove lid and sprinkle spinach over the chicken-sweet potato mixture; cook, stirring occasionally, until spinach is wilted, about 5 minutes. Stir in hazelnuts; season with salt and black pepper.

SPICY CHICKEN AND POTATO SKILLET

Steps:

• Heat oil in large skillet on medium heat. Add chicken; cook 4 to 5 min. on each side or until done (165ºF). Remove chicken from skillet; cover to keep warm.
• Add potatoes, corn and peppers to skillet; cook and stir 5 min. or until peppers are softened and mixture is heated through.
• Place chicken over potatoes; top with cheese. Cover; cook 2 min. or until cheese is melted. Top with salsa and sour cream.

SWEET AND SPICY CHICKEN AND POTATO SKILLET #SP5

Steps:

• Using a 12" nonstick skillet, heat oil over medium heat. Add chicken and seasoning. Stir well to combine oil and seasoning and evenly coat chicken. Cook, turning once until browned on both sides.
• Add potatoes to skillet, turning mixture gently to incorporate potatoes into mixture and coat with seasoning.
• Add pineapple to skillet, turning mixture gently again to combine all ingredients.
• Cover and cook 10 minutes, stirring occasionally, until chicken temps at 165 degrees and potatoes are heated through.