Side Pannel
Chicken Yam Skillet
Ingredients List
- 3 lb Frying chicken; disjointed
- All-purpose flour
- Onion salt; salt and pepper
- Fat
- 1 lg Green bell pepper; cut in 6
- -rings
- 1 lg Onion; thinly sliced
- 1/4 c Canned pimientos; chopped
- 20 oz Can Louisiana yams (2 1/2
- -cups)
- 1 md Orange; thinly sliced
- 3 Sprigs parsley
- Watercress
Directions
Dredge chicken in flour, onion salt and pepper. Brown in hot fat about 1/2
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.
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.
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