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–+ servings
250ml Arizona Heat Infused Olive Oil Blend for tacos and grilled meats
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
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American Classics, Fusion Cuisine, Mexican, Southwestern
Ingredients Equipment Method Notes

Ingredients
  

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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