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American Chicken & Cheesy Sweet Potato

American Chicken & Cheesy Sweet Potato

with Sour Cream

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These cheesy sweet potato fries are going to make you weak at the knees! Serve them up with thick and juicy slices of American-spiced chicken, fresh tomato and charred corn salad for a lip-smackingly good family dinner.

Tags:Not Suitable for CoeliacsNaturally Gluten-Free
Allergens:SulphitesMilk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

1 packet

chicken thigh

2 sachet

All-American spice blend

(ContainsSulphitesMay be present Gluten)

4 unit

sweet potato

1 packet

shredded Cheddar cheese

(ContainsMilk)

2 unit

tomato

1 bag

coriander

1 head

cos lettuce

1 tin

sweetcorn

1 packet

sour cream

(ContainsMilk)

Not included in your delivery

tbs

olive oil

2 tsp

vinegar (white wine or red wine)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2680 kJ
Fat28.2 g
of which saturates14.2 g
Carbohydrate44.4 g
of which sugars23.2 g
Dietary Fibre0 g
Protein47.9 g
Cholesterol0 mg
Sodium844 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 240°C/220°C fan-forced. In a medium bowl, combine the chicken thigh, All-American spice blend, 2 tbs of sour cream, a drizzle of olive oil and a pinch of salt.

2

Cut the sweet potato (unpeeled) into 1cm fries. Spread the sweet potato over two oven trays lined with baking paper. Drizzle with olive oil, add a pinch of salt and toss to coat. Bake until the fries are tender, 20-25 minutes. Sprinkle with the shredded Cheddar cheese and bake until melted, 5 minutes.

TIP: Cut the sweet potato to the correct size so it cooks in the allocated time.

3

While the sweet potato fries are baking, roughly chop the tomato. Shred the cos lettuce. Roughly chop the coriander. Drain the sweetcorn. Heat a large frying pan over a high heat. When the pan is hot, add the sweetcorn and cook until lightly charred, 4-5 minutes. Transfer to a large bowl.

TIP: Cover the pan with a lid if the kernels are "popping" out.

4

Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the chicken and cook, turning occasionally, until browned and cooked through, 12-15 minutes.

TIP: Don’t worry if the spice blend chars in the pan, this just adds more flavour!

5

In a medium bowl, combine the tomato, lettuce, charred corn, vinegar, a drizzle of olive oil and a pinch of salt and pepper. Toss well to combine.

6

Thickly slice the chicken, then season with a pinch of salt. Divide the chicken and cheesy sweet potato fries between plates. Spoon over any juices from the pan onto the chicken. Top with the charred corn salad and a dollop of the remaining sour cream. Sprinkle the adults' portions with the coriander.