Step-by-Step Guide to Prepare Perfect Chicken and Sweet Potatoes Simmered in Creamed Corn
Hello everybody, it is me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a special dish, How to Make Quick Chicken and Sweet Potatoes Simmered in Creamed Corn. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Chicken and Sweet Potatoes Simmered in Creamed Corn, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken and Sweet Potatoes Simmered in Creamed Corn delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Chicken and Sweet Potatoes Simmered in Creamed Corn is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we must 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 it.
I love sweet potatoes and I wanted to have some to warm me up.
At Step 5, stir the bottom of the pot occasionally with a wooden spoon to make sure it doesn't scorch. Stir gently from the bottom, being careful not to let the sweet potatoes crumble.
Add as much pepper as you like, but I recommend a lot.
This is a simmered dish, not a stew, so I used a small amount of liquid. Recipe by cafe0305
Ingredients and spices that need to be Get to make Chicken and Sweet Potatoes Simmered in Creamed Corn:
- 1/2 Chicken thigh meat
- 1 medium Asian sweet potato
- 1/2 Onion
- 1 tsp Olive oil or vegetable oil
- 1 tbsp Margarine or butter
- 1 Salt and pepper
- 2 tbsp White wine
- 1 can Canned cream corn
- 180 ml Soy milk or milk
- 1 Parmesan cheese (for finishing)
Instructions to make Chicken and Sweet Potatoes Simmered in Creamed Corn
- Cut the chicken thigh meat into bite-size pieces and sprinkle with salt and pepper (not listed). Thinly slice the onion.
- Wash the sweet potato well and cut into chunks, leaving the peel on. Soak in water.
- Heat olive oil in a pot and add the chicken thigh meat. After it's browned on all sides, remove from the pot.
- 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.
- 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.
- 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.
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