Title: Chicken Yam Skillet
Categories: Potatoes
Yield: 6 Servings

3 lb Frying chicken; disjointed
All-purpose flour
Onion salt; salt and pepper
Fat
1 lg Green bell pepper; cut in 6
-rings
1 lg Onion; thinly sliced
1/4 c Canned pimientos; chopped
20 oz Can Louisiana yams (2 1/2
-cups)
1 md Orange; thinly sliced
3 Sprigs parsley
Watercress

Dredge chicken in flour, onion salt and pepper. Brown in hot fat about 1/2
inch deep. Add green pepper, onion and pimientos; cook until almost tender.
Drain. Drain yams and reserve liquid; add yam liquid to chicken mixture.
Top with orange slices and parsley. Sprinkle with salt and pepper. Cover
and cook over low heat about 1 hour, or until chicken is tender, adding
additional liquid if necessary. Add yams; heat to serving temperature.
Garnish with water cress.

NOTES : This booklet was prepared by the Louisiana Sweet Potato Commission.

Recipe by: 75 Easy Yam Recipes with a Romantic Past

Posted to MC-Recipe Digest V1 #891 by NGavlak@aol.com on Nov 8, 1997