Southwest Sweet Potato Chicken Hash
Sweet potatoes are becoming more and more a part of my diet and here they are mixed with corn, maple syrup and red onions. Chipotle adds the needed punch of spice and all is laid out on a bed of rotisserie chicken for this Southwest Sweet Potato Chicken Hash.
Servings: 2 servings
- 2 tbsp olive oil
- 1 red onion diced
- 1 large sweet potato diced
- pinch salt
- 2 garlic cloves minced
- 8 oz cooked corn
- 2 canned chipotle chilies diced
- 1 tsp ground cumin
- 1 tsp ground cayenne
- 1 tbsp maple syrup
- 1 lime juiced
- 1/4 cup chopped cilantro
- 12 oz shredded rotisserie chicken
- 2 tbsp achiote oil
Heat the olive oil in a large skillet over medium heat. Add the diced red onions and sweet potatoes and toss to coat. Cover the skillet and let cook until the sweet potatoes are fork tender, about 10 minutes.
Once the sweet potatoes are fork tender, remove lid and add the minced garlic and sauté for a minute. Add the corn, chipotle chilies, cumin, cayenne and maple syrup. Stir to thoroughly combine and cook for 5 minutes. Add the chopped cilantro and the lime juice, season with kosher salt if desired. Set aside and keep warm.
In the same sauté pan add the achiote oil and quickly cook the shredded chicken until golden and warmed through. Plate chicken and top with sweet potato corn medley. Serve with chopped cilantro on top and lime wedges.
Calories: 862kcal | Carbohydrates: 54g | Protein: 47g | Fat: 53g | Saturated Fat: 9g | Cholesterol: 129mg | Sodium: 185mg | Potassium: 998mg | Fiber: 6g | Sugar: 16g | Vitamin A: 10170IU | Vitamin C: 23.8mg | Calcium: 89mg | Iron: 4mg