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| Chicken Yam Skillet
Categories: Parsley, Orange, Onion, Bell pepper, Chicken, Potatoes
3 pounds of frying chicken, disjointed
All-purpose flour
Onion salt; salt and pepper
Fat
1 large Green bell pepper; cut in 6
1 large Onion, thinly sliced
1/4 cup of canned pimientos, chopped
20 ounce can of Louisiana yams
1 medium Orange, thinly sliced
3 Sprigs parsley
Watercress
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. Serving Size: 6 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@aol.com on Nov 8, 1997 |
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