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Directions
- Heat oil in a pan and fry the sweet potato slices until golden brown. Remove and set aside.
- In the same pan, sauté onions until translucent. Add garlic and ginger; cook for another minute.
- Add tomatoes and cook until they break down into a sauce.
- Add carrots and bell pepper; cook for a few minutes until slightly tender.
- Pour in chicken stock and bring to a simmer.
- Add the sliced smoked chicken and fried sweet potato to the pan. Stir gently to combine.
- Season with salt and pepper. Simmer for 5 minutes to allow flavours to meld.
- Garnish with fresh parsley before serving.
Ingredients
- 4 Hartlief Smoked Chicken Breasts, sliced
- 2 sweet potatoes, peeled and sliced (this substitutes plantains)
- 1 large onion, sliced
- 2 tomatoes, chopped
- 1 green bell pepper, sliced
- 1 carrot, sliced
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 1 cup chicken stock
- 1/2 cup vegetable oil (for frying)
- Salt and pepper to taste
- Fresh parsley for garnish
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