Spicy Chicken and Sweet Potato Skillet

A one-pan chicken dinner with browned sweet potatoes, onion, and bell pepper in a paprika-chili seasoning blend. The chicken is seared first, then finished with the vegetables in the same skillet for a weeknight meal with crisp edges, tender bites, and a light pan glaze.

By Julienne

Cook time: 20 minutes

Servings: 4

Ingredients

• 1 g kosher salt
• 1 tsp black pepper freshly ground
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp chili powder
• 20 ml olive oil
• 680 g boneless skinless chicken breast cut into 2.5 cm pieces
• 10 ml olive oil
• 450 g sweet potato peeled and cut into 1.5 cm cubes
• 150 g yellow onion thinly sliced
• 7 g kosher salt
• 150 g red bell pepper sliced
• 12 g garlic cloves minced
• 180 ml water
• 15 ml lime juice freshly squeezed
• 8 g flat-leaf parsley chopped

Instructions

1. Season the chicken with 1 g of the kosher salt, the black pepper, paprika, cumin, and chili powder. Toss until evenly coated and let it sit while you prep the vegetables. Chicken is evenly coated with spices and ready to cook.
2. Heat 20 ml of the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook, stirring once or twice, for 4 to 5 minutes until lightly browned on the outside. Transfer the chicken to a plate; it does not need to be cooked through yet. Chicken is browned on the outside but still undercooked in the center.
3. Add the remaining 10 ml olive oil to the skillet. Add the sweet potato, onion, and remaining 7 g kosher salt. Cook, stirring every minute, for 5 minutes so the vegetables begin to brown. Sweet potatoes show light browning and the onion begins to soften.
4. Add the bell pepper, garlic, and water. Cover and cook over medium heat for 6 to 7 minutes, stirring once halfway through, until the sweet potato is just tender when pierced with a fork. Sweet potatoes are nearly tender and most of the water has reduced to steam.
5. Return the chicken and any juices to the skillet. Cook uncovered for 3 to 4 minutes, stirring occasionally, until the chicken reaches 74 C / 165 F at the thickest piece and the sauce clings lightly to the vegetables. Chicken is fully cooked and the sweet potatoes are tender without falling apart.
6. Remove from the heat. Stir in the lime juice and parsley. Taste and adjust with a little more salt only if needed, using the remaining portion already included in the total amount. The skillet smells bright and the finish tastes savory with a fresh lime note.