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

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