Louisiana Chicken and Sweet Potato Hash

This recipe appeared in the Washington Post and I have tweaked it to better suit my tastes. This is different in a good way..a nice enjoyable easy weeknight meal!

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1 1⁄2 lbs sweet potatoes, scrubbed and cut into 1/2 inch cubes (2 to 3 medium)
• 1  lb boneless skinless chicken breast, cut into one inch pieces
• 1  tablespoon unsalted butter
• 1  large onion, finely chopped (1 1/2 to 2 cups)
• 1  medium green bell pepper, seeded, cored and finely chopped (1 1/4 cups)
• 1  large garlic clove, finely minced
• 2  teaspoons  smoked paprika
• 1  teaspoon dried thyme
•  salt
•  fresh ground black pepper
• 3  scallions, white and tender green parts, finely chopped
• 1⁄4 cup  finely chopped parsley
• 1⁄2 cup low-fat sour cream
• 1⁄4 cup chicken broth

Directions

1. Place the sweet potatoes in a large pan with just enough water to cover.
2. Bring to a boil over medium-high heat, then reduce the heat to medium-low. Cover and cook about 10 minutes, until the potatoes are just tender.
3. Drain the potatoes, and set aside.
4. While potatoes are cooking, heat skillet and place the butter in it to melt over medium heat.
5. Add the onion, bell pepper and garlic, and cook for 3 minutes, stirring constantly, until the vegetables have softened. Add chicken pieces and saute until cooked through, approximately 15 minutes.
6. Add the paprika and the dried thyme, crumbling it between your fingers, then the salt and pepper to taste. Stir to combine for 1 minute.
7. Drain and add sweet potatoes, scallions, parsley, sour cream and chicken broth. Cook for 3-5 minutes until the all flavors and liquids have blended.