Chicken And Sweet Potato Rice Food

CHICKEN AND SWEET POTATO RICE

Steps:

• Put rice in a large bowl and cover with water. Swirl water to rinse the rice, pour into a wire mesh strainer to drain; repeat. Soak clean rice in 1 cup of fresh water for 30 minutes.
• Mix chicken, 1/4 teaspoon salt, and pepper in a bowl; let stand for 10 minutes.
• Combine rice and soaking water, chicken, sweet potato, and 1/4 teaspoon salt in a microwave pressure cooker. Cover the cooker; cook in microwave at 600W for 10 minutes. Remove the cooker from the microwave; let stand for 15 minutes.
• Release pressure according cooker manufacturer's instructions. Mix well before serving.

MOROCCAN CHICKEN WITH SWEET POTATO MASH

Steps:

• Boil the potatoes in salted water for 15 mins or until tender. Mix the ras el hanout with seasoning, then sprinkle all over the chicken. Heat 1 tbsp oil in large frying pan, then brown the chicken for 3 mins on each side until golden.
• Lift the chicken out of the pan. Add the onion and garlic and cook for 5 mins until softened. Add the stock, honey, lemon juice and olives, return the chicken to the pan, then simmer for 10 mins until the sauce is syrupy and the chicken cooked.
• Mash the potatoes with 1 tbsp oil and season. Thickly slice each chicken breast and stir the coriander through the sauce. Serve the chicken and sauce over mash.

SWEET POTATO & CHICKEN CURRY

Steps:

• Cook the sweet potatoes in boiling, salted water for 5-7 mins until just tender. Drain well, then set aside. Meanwhile, heat the oil in a large frying pan, then add the chicken and onion. Cook for 5-6 mins until the chicken is browned and cooked through. Stir in the curry paste, cook for 1 min, add the tomatoes, then cook for another min.
• Pour in 100ml boiling water and mix well. Simmer for 5 mins, add the spinach, then cook for 2 mins until wilted. Fold in the potatoes and heat through. Serve with rice and naan breads.

CHICKEN, LEEK AND SWEET POTATO ONE POT

Steps:

• Preheat the oven to hot (220 degrees C.).
• Heat 1 tabsp of the oil in a large overnproof casserole dish, add the chicken, in batches, and cook for 3 to 4 minutes or until browned.
• Remove browned chicken to a plate.
• Add the remaining oil and cook the leek and garlic for 2 minutes or until soft.
• Add the flour to the dish stirring until flour is cooked.
• Gradually add the stock, stirring until the sauce boils and thickens.
• Remove from the heat and return the chicken to the casserole dish.
• Add the sweet potato and half the thyme.
• Cover the caeerole dish, place in the oven and cook for 1 1/2 hours or until the chicken is cooked through and the sweet potato is tender.
• Season and scatter with the remaining thyme.
• Serve with steamed rice.

SWEET POTATO "FRIED" RICE RECIPE BY TASTY

Steps:

• In a food processor, pulse the sweet potato chunks until they reach your desired "rice" consistency.
• In a large skillet over medium heat, heat oil, then add onions and let cook until translucent.
• Add sweet potato rice, carrots, salt, pepper, and vegetable broth and cook until the liquid has evaporated and the sweet potato is tender, stirring occasionally.
• Add peas, eggs, and soy sauce, and combine, allowing it to heat through.
• Garnish with green onions.
• Enjoy!