Chicken and Sweet Potatoes Simmered in Creamed Corn

1. 1

   Cut the chicken thigh meat into bite-size pieces and sprinkle with salt and pepper (not listed).

2. 2

   Thinly slice the onion.

3. 3

   Wash the sweet potato well and cut into chunks, leaving the peel on.

4. 4

   Soak in water.

5. 5

   Heat olive oil in a pot and add the chicken thigh meat.

6. 6

   After it's browned on all sides, remove from the pot.

7. 7

   Heat margarine in the pot from Step 3, add the onions, and stir fry.

8. 8

   Add salt and pepper.

9. 9

   When the onion softens, add white wine, cover and steam for about 1 minute.

10. 10

    Add creamed corn and soy milk to the pot from Step 4 and stir.

11. 11

    Add the sweet potatoes, cover with a lid and simmer for about 20 minutes, until the sweet potatoes are soft.

12. 12

    Return the chicken from Step 3 to the pot, stir and cook for 2-3 minutes.

13. 13

    Adjust the flavor with salt and pepper (not listed) and it's done.

* Per serving · 4 servings · Values may vary.

No additional tips available.