Chicken yam skillet
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Frying chicken; disjointed |
| All-purpose flour | ||
| Onion salt; salt and pepper | ||
| Fat | ||
| 1 | large | Green bell pepper; cut in 6 rings |
| 1 | large | Onion; thinly sliced |
| ¼ | cup | Canned pimientos; chopped |
| 20 | ounces | Can Louisiana yams (2 1/2 cups) |
| 1 | medium | Orange; thinly sliced |
| 3 | Sprigs 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