Chicken and Sweet Potatoes Simmered in Creamed Corn
Chicken and Sweet Potatoes Simmered in Creamed Corn

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, chicken and sweet potatoes simmered in creamed corn. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Chicken and Sweet Potatoes Simmered in Creamed Corn is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. They’re nice and they look wonderful. Chicken and Sweet Potatoes Simmered in Creamed Corn is something which I’ve loved my entire life.

Slow-simmered chicken, sweet corn, tender potatoes and bell peppers in a roux-thickened chicken stock with a touch of light cream and a blend of Southwestern spices. Culinary Philosophy Channels Served Our Products Production Facilities Our Story. Transfer the chicken to a cutting board.

To begin with this recipe, we have to first prepare a few ingredients. You can have chicken and sweet potatoes simmered in creamed corn using 10 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Chicken and Sweet Potatoes Simmered in Creamed Corn:
  1. Get 1/2 Chicken thigh meat
  2. Take 1 medium Asian sweet potato
  3. Get 1/2 Onion
  4. Prepare 1 tsp Olive oil or vegetable oil
  5. Make ready 1 tbsp Margarine or butter
  6. Make ready 1 Salt and pepper
  7. Take 2 tbsp White wine
  8. Get 1 can Canned cream corn
  9. Get 180 ml Soy milk or milk
  10. Get 1 Parmesan cheese (for finishing)

This Creamy Tuscan Garlic Chicken is made with lightly dredged chicken cutlets cooked until golden then nestled in a. This chicken is made in under an hour, uses just one skillet, and is beyond delicious. It's creamy, garlicky, packed with corn, and finished with fresh herbs and parmesan. Perfect cozy, summer dinner for any night of the week.

Instructions to make Chicken and Sweet Potatoes Simmered in Creamed Corn:
  1. Cut the chicken thigh meat into bite-size pieces and sprinkle with salt and pepper (not listed). Thinly slice the onion.
  2. Wash the sweet potato well and cut into chunks, leaving the peel on. Soak in water.
  3. Heat olive oil in a pot and add the chicken thigh meat. After it's browned on all sides, remove from the pot.
  4. Heat margarine in the pot from Step 3, add the onions, and stir fry. Add salt and pepper. When the onion softens, add white wine, cover and steam for about 1 minute.
  5. Add creamed corn and soy milk to the pot from Step 4 and stir. Add the sweet potatoes, cover with a lid and simmer for about 20 minutes, until the sweet potatoes are soft.
  6. Return the chicken from Step 3 to the pot, stir and cook for 2-3 minutes. Adjust the flavor with salt and pepper (not listed) and it's done.

Meanwhile in a medium bowl, mix together the butter, cream-style corn, water, caster sugar, salt and milk to make the sauce. Add a little more honey and butter to the middle of the skillet and then toss in your sweet potatoes along with some pecans and dried cranberries. Serve warm topped bacon, green onions, and optional jalapeno peppers. Recipe Source: adapted with some changes from BHG Puree soup using an immersion blender. Stir in remaining creamed corn, reserved boiled sweet potatoes, and whole kernel corn.

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