Sweet potatoes or Yams…? You may think they are the same, but they are not. Sweet potatoes have a smooth skin, are sweeter and come in a variety of colors- yellow, orange- even purple! You can read about it here.
I personally never cared for sweet potatoes unless they came swimming in butter and brown sugar… until the first time I made a version of this dish… Wouldn’t touch that holiday tradition of SP’s and marshmallows, or SP pie…
But now- ….. Yum!! (*note*- these recipes are written for my sons who may or may not have basic knowledge or do-dads to work with and *notes are at the bottom)
While we call this dish Yam-it! it’s really glorified Paprika Roasted Veggies and Chicken.
What you will need:
2 large Chicken Breasts (or 6 thighs) cut in half. (not butterflied), some salt, +/- a pound of Brussel sprouts- trimmed and halved or quartered, 2 Sweet potatoes- peeled and cubed, half an large onion peeled and sliced (optional), some Olive oil, a smidge of lemon juice.
For the seasoning : 2 TBS Paprika- (that’s the red stuff sprinkled on deviled eggs), 1 tsp dried Cilantro, 1 tsp All-spice, and Garlic- to taste/minced..
Sprinkle chicken with salt and set aside. In a small bowl mix the seasonings together. In a large bowl toss the veggies with some olive oil (some is subjective to us Italians!) and sprinkle with 1 TBS of the spices mix. Pour into baking dish. (aka cake pan) To remaining spice mix add a 2-ish TBS of olive oil and 1 TBS lemon juice, mix to make a paste. Brush it on the chicken- both sides, and lay the pieces on top the veggies. pour a smidge of water into the pan, cover with foil. BAKE 425 for about 45 min +/-. You’ll know.. veggies will be soft.
Drizzle with melted butter before serving.
*Notes* *Chicken- You don’t need breasts. You can use thighs or pork chops or slabs of ham. *Veggies- if you want more, use more. It’s not an exact science. * Olive Oil.. If you don’t have it, don’t sweat.. Veggie oil will be fine. Just don’t use as much! * If you want more ‘zing’ add a shake or two of something like Lawry’s or garlic salt to the mix. * All the spices can be found at the dollar store if you can’t afford the grocery store *Lemon juice is not mandatory, but sure makes it taste better… You could sub for melted butter or OJ- It will change the taste a little, but still good. Little squeeze lemons are in the produce dept, bottled lemon juice is in the juice isle (usually top shelf) *Onions- again, not mandatory- you can skip them, or use shallots or something. *Covering with foil is a choice. We do it because it keeps it all moister.
**Every one of these ingredients can be found at moms- except brussels and SP’s unless the garden is in full swing**
“What is the difference between Red and Green Chili?”
Yes. I have actually been asked that by “northerners” who have neither seen or tasted it.
This easy recipe has been on hand for more than 20 years. Tried and true and easy to make hotter or leave mild. And by “hotter”- I mean it’s easy if you live somewhere (not here!) where you can just go the market and grab some Hatch or Serranos or heck.. even just plain old Japs….
~I only know how to make one size… but I imagine this would reduce well.~
This makes a dozen high quality tupperware containers (cool-whip and sour-cream!)
2-3 lbs (diced small) pork (butts, chops, whatever) (Dillon- that’s like 1 baby pork loin or 8 chops) Olive Oil +/- 7 cloves Garlic-minced / 1 huge onion-diced / some Japs-diced / 1-2 quarts chicken broth or stock / about 26 oz (lg can) diced green chilis / +/- 3 scoops (or cans) diced tomatoes (scoop= sm s.cream container size) / 2tsp Oregano / 3/4-1 cup (dry) cilantro / salt to taste
~ Brown pork in olive oil- put in large pot… Like a stock pot. Sautee O’s & Garlic. Add to pot. Add chix stock. Add chili’s and toms. Add spices. Stir from bottom to help heat evenly. ~Thicken with cornstarch & water or with roux if you want too.
…….Great over Mexi-burgers, with taquitos…..
**Handy dandy tips for my Boyz**
Mom sez– Onions– Yellow= middle of the road- except WallaWallas & Vidalias are sweet onions (like on brgs) White= sharp/hot Red = sweet.
Chix stock– A Quart is the same as the large canning jars you guys take from me! You can use fresh stock, cubes (that’s like 8-10 per 2 Q’s) or Swansons.
Spices– look for DRY spices. Most grocery stores have a bulk/organic section.. Or… you could use a cup of like Salsa dry mix if you had too.
Peppers– For just ‘some’ heat- dice a few (not a bunch) Japs and add. If you want to be on fire.. add ONLY 1-2 Serrano or hatch chilis.
Thickening– Did you pay attention when mom used cornstarch??? put a couple spoonfulls (like a cereal spoon) cornstarch in a small dish and add a smidge of water to dissolve. Add to chili and stir in.(takes a few minutes) . It should thicken to a gravy consistency. If it doesn’t… add more. Roux essentially butter/flour… does the same thing. A little more involved…
Pork- No pork? or not enough? In a pinch, you could use cubed chicken breasts.