I was HANGRY yesterday afternoon due to having been on the phone with the fucking IRS
Thank you, Squints. If you haven’t seen this movie, I just feel bad for you, son. So back to my hangry afternoon… The IRS apparently just likes to fuck with me and make me sit on hold for 8 hours only for them to hang up on me, so then I have to go through all their stupid prompts to sit on hold for another 8 hours. Needless to say, I’ve been on hold with the IRS the past week. I randomly got through at 2:14 p.m. yesterday afternoon, and celebrated by actually eating before dinner for once with these stuffed sweet potatoes.
Now, I know what you’re thinking… “Kitchen Bitch, really? Chicken and sweet potatoes?” But hear me out – sweet potatoes are amazing with spicy stuff. Even my naysaying “I hate all vegetables” husband scarfed down one of these and ate another one for lunch the next day, asking me when I was going to make them again. Trust in the process. I know what I’m talking about. So try these out if you’re looking for a delicious, mother fucking easy weeknight (or afternoon) meal.
Spicy Chicken Stuffed Sweet Potatoes
- 1 can rotel with green chiles ( This does have calcium chloride in it, but I was in a hurry. If you want to make your own rotel, there are plenty of recipes out there. Here’s one from The Kitchn.)
- 4 medium to large sweet potatoes
- 2 chicken breasts
- 2 tablespoons fat of your choice (I used bacon fat)
- 1 tablespoon fat of your choice
- 1 onion, finely chopped
- 1 green bell pepper, finely chopped
- 1/4 cup green onions, finely chopped
- 2 garlic cloves, minced
- 1 tsp. coconut aminos (or liquid aminos or soy sauce or worcestershire sauce)
- 1.5 tablespoons Flavor God Everything Spicy seasoning
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp cayenne
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1/4 tsp black pepper
- 1/4 tsp salt
- Preheat oven to 350.
- In cast iron or oven safe pan, melt down 2 tbsp. fat of choice and saute vegetables (minus green onion) with seasonings until the onions are translucent over medium high heat.
- Remove vegetables, turn down heat to medium, add chicken breasts. Brown on each side, then remove from pan.
- In pan, melt down remaining tbsp. of fat of choice and place 4 sweet potatoes in bottom of pan. Place chicken breasts on top of sweet potatoes and place in the oven, covered. Cook for 45-60 minutes or until sweet potatoes are soft through.
- Remove pan from oven, then remove chicken to a medium bowl. Replace cover on pan over sweet potatoes.
- Using two forks, shred chicken, then pour in can of rotel, sauteed vegetables, and green onions. Mix well.
- Serve as is over sweet potatoes, or top with cheese, sour cream, creamy sriracha sauce, or all three.
This recipe should serve 4.
Creamy Sriracha Sauce
- 3 tablespoons mayonnaise
- 1 tablespoon sriracha
- 1 tsp Flavor God Garlic Lover’s seasoning OR 1 tsp garlic salt
- Mix all ingredients well
- Spoon over stuffed sweet potatoes
I chose to sqwunch all the ingredients for the Creamy Sriracha Sauce inside a ziploc bag, then snip a corner off to squeeze it over my stuffed sweet potato. Chuck chose to top his stuffed sweet potatoes with a metric fuck ton of sharp cheddar cheese and sour cream. Either way is good, but the sauce adds a creaminess factor that compliments the smooth texture of the baked sweet potatoes. This recipe could easily be adapted to be vegetarian or vegan by taking out the chicken (duh), adding more veggies like zucchini, and adding a good protein like black beans.