Chicken yam skillet

6 Servings

Ingredients

QuantityIngredient
3poundsFrying chicken; disjointed
All-purpose flour
Onion salt; salt and pepper
Fat
1largeGreen bell pepper; cut in 6 rings
1largeOnion; thinly sliced
¼cupCanned pimientos; chopped
20ouncesCan Louisiana yams (2 1/2 cups)
1mediumOrange; thinly sliced
3Sprigs parsley
Watercress

Directions

Dredge chicken in flour, onion salt and pepper. Brown in hot fat about ½ inch deep. Add green pepper, onion and pimientos; cook until almost tender.

Drain. Drain yams and reserve liquid; add yam liquid to chicken mixture.

Top with orange slices and parsley. Sprinkle with salt and pepper. Cover and cook over low heat about 1 hour, or until chicken is tender, adding additional liquid if necessary. Add yams; heat to serving temperature.

Garnish with water cress.

NOTES : This booklet was prepared by the Louisiana Sweet Potato Commission.

Recipe by: 75 Easy Yam Recipes with a Romantic Past Posted to MC-Recipe Digest V1 #891 by NGavlak@... on Nov 8, 1997