Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat.

2. 2

   Add the 450 grams of diced chicken thighs to the hot oil and cook until browned on all sides, about 5-7 minutes, then remove the chicken and set it aside.

3. 3

   Add the remaining 1 tablespoon of olive oil, the 100 grams of diced Tasso ham, the 200 grams of diced yellow onion, the 150 grams of diced green bell pepper, and the 100 grams of diced celery to the skillet, cooking until the vegetables soften, about 8-10 minutes.

4. 4

   Stir in the 15 grams of minced garlic and 30 grams of Cajun seasoning, cooking for 1 minute until fragrant.

5. 5

   Add the 600 grams of diced sweet potatoes and the 480 ml of chicken broth to the skillet, bring to a simmer, and cook partially covered for 10-12 minutes until the sweet potatoes are tender-crisp.

6. 6

   Return the browned chicken to the skillet, stirring to combine all ingredients, and continue to simmer for another 5 minutes, allowing the flavors to meld and the chicken to finish cooking.

7. 7

   Season with salt and black pepper to taste, then garnish generously with 2 tablespoons of fresh chopped parsley before serving hot.