Arizona Fire-Roasted Chicken & Sweet Potato Skillet

Juicy chicken, caramelized sweet potatoes, crisp-tender bell pepper, and golden onion all come together in one bright skillet that smells like dinner is already winning. Arizona Heat Infused Olive Oil Blend brings chili powder, cumin, garlic, onion, and cayenne into the pan so every bite carries that warm Southwestern edge. It is the kind of easy dinner that works for a weeknight, a family dinner, or entertaining without a lot of fuss, and it earns a spot in the regular rotation fast.

Garden Infuzions

Arizona Fire-Roasted Chicken & Sweet Potato Skillet

Smoky chicken, sweet potatoes, peppers, and onions come together in one lively skillet with Arizona Heat Infused Olive Oil Blend for bold Southwestern flavor that feels right at home on a busy weeknight.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: American Classics, Fusion Cuisine, Mexican, Southwestern

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 1 1/2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
• 1 1/2 pounds sweet potatoes peeled and cut into 1/2-inch cubes
• 2 tablespoons Arizona Heat Infused Olive Oil Blend
• 1 tablespoon olive oil
• 1 medium yellow onion sliced
• 1 red bell pepper sliced
• 1 green bell pepper sliced
• 3 cloves garlic minced
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon crushed red pepper flakes
• 1/2 cup chicken broth
• 2 tablespoons chopped fresh cilantro
• 1 lime cut into wedges

Equipment

• 1 12-inch cast iron skillet Heavy skillet for browning and finishing
• 1 Chef’s knife For chopping chicken and vegetables
• 1 Cutting board Stable prep surface
• 1 Wooden spoon or spatula For stirring and turning ingredients
• 1 set Measuring spoons For seasoning and oil

Method

 

Instructions

1. 1. Heat a large cast-iron or heavy skillet over medium-high heat and add the Arizona Heat Infused Olive Oil Blend and olive oil.
2. 2. Season the chicken with kosher salt, black pepper, smoked paprika, cumin, and red pepper flakes.
3. 3. Add the chicken to the hot skillet and cook for 4-5 minutes, turning until the pieces are browned on most sides. Transfer the chicken to a plate.
4. 4. Add the sweet potatoes to the skillet and cook for 8 minutes, stirring occasionally so they brown and soften.
5. 5. Stir in the onion and bell peppers and cook for 5-6 minutes until the vegetables start to soften and pick up color.
6. 6. Add the garlic and cook for 30 seconds until fragrant.
7. 7. Pour in the chicken broth, return the chicken to the skillet, and stir to coat everything evenly. Cover and cook for 6-8 minutes until the chicken is cooked through and the sweet potatoes are tender.
8. 8. Uncover, stir once more, and cook for 1-2 minutes to reduce any remaining liquid and bring the skillet together.
9. 9. Finish with chopped cilantro and lime wedges, then serve hot.

Notes

Use chicken thighs for the juiciest result, but chicken breast works if you reduce the final cook time slightly. The skillet should be hot enough to brown the vegetables without scorching them, and a little broth helps pull everything together at the end. Arizona Heat Infused Olive Oil Blend carries the chili powder, cumin, garlic, onion, and cayenne notes that make this dish taste bold and finished.

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Recipe Tips

• Cut the sweet potatoes into even 1/2-inch pieces so they soften at the same pace as the chicken.
• Let the skillet stay in contact with the heat long enough for the edges to brown before stirring.
• If the pan looks dry after the vegetables go in, add a splash of chicken broth to help them loosen and finish cooking evenly.

Serving Suggestions

• Spoon the skillet over warm rice for a bigger dinner.
• Serve with tortillas, warm bread, or a simple green salad for a fuller table.
• Top with chopped cilantro, lime wedges, avocado slices, or a little sour cream if you like a cooler finish.

Storage

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat gently in a skillet over medium-low heat or in the microwave until warmed through.
• If the sweet potatoes have tightened up, add a tablespoon of water or broth while reheating.

Variations

• Swap the chicken thighs for boneless chicken breast if that is what you have on hand.
• Add black beans or corn near the end for a heartier skillet.
• Use zucchini in place of some of the sweet potato for a lighter vegetable-forward version.

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