Smoky Skillet Chicken & Sweet Potato Hash

Smoky Skillet Chicken & Sweet Potato Hash ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 2 medium sweet potatoes
• 1 medium yellow onion
• 2 medium bell peppers (any color)
• 3 cloves garlic
• 1 tsp smoked paprika
• 0.5 tsp garlic powder
• 0.5 tsp onion powder
• 0.5 tsp dried thyme
• 0.25 tsp cayenne pepper
• 0.5 cup chicken broth
• 2 tbsp olive oil
• 2 tbsp fresh parsley
• to taste salt
• to taste black pepper

How to make Smoky Skillet Chicken & Sweet Potato Hash

1. Pat the boneless, skinless chicken thighs dry with paper towels to ensure a good sear. In a small bowl, combine 1 teaspoon smoked paprika, 0.5 teaspoon garlic powder, 0.5 teaspoon onion powder, 0.5 teaspoon dried thyme, 0.25 teaspoon cayenne pepper, 1 teaspoon salt, and 0.5 teaspoon black pepper. Season the chicken thighs generously on both sides with this spice mixture.
2. Dice the 2 medium sweet potatoes into 1/2-inch cubes. Dice 1 medium yellow onion and 2 medium bell peppers (any color) into similar-sized pieces. Mince 3 cloves of garlic.
3. Heat 1 tablespoon of olive oil in a large, heavy-bottomed skillet (preferably cast iron) over medium-high heat until shimmering. Sear the seasoned chicken thighs for 4-5 minutes per side, until deeply golden brown and cooked through to an internal temperature of 165°F. Remove the chicken from the skillet and set aside on a plate, tented loosely with foil to rest.
4. Add the remaining 1 tablespoon of olive oil to the same skillet over medium heat. Add the diced sweet potatoes, yellow onion, and bell peppers. Cook, stirring occasionally, for 10-12 minutes, until the sweet potatoes begin to soften and the vegetables are slightly tender-crisp.
5. Stir in the minced garlic and cook for another 1 minute until fragrant. Pour in 0.5 cup of chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon to deglaze.
6. Cover the skillet and reduce the heat to medium-low. Simmer for 5-7 minutes, or until the sweet potatoes are fork-tender and most of the liquid has evaporated. Stir occasionally to prevent sticking.
7. Slice the rested chicken thighs against the grain into bite-sized pieces. Return the sliced chicken to the skillet with the hash, tossing gently to combine and warm through for 1-2 minutes.
8. Taste and adjust seasoning with additional salt and pepper if needed. Garnish with 2 tablespoons fresh parsley before serving hot.

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