Dredge chicken in flour, onion salt and pepper. Brown in hot fat about 1/2
inch deep. Add green pepper, onion and pimientos; cook until almost tender.
Drain. Drain yams and reserve liquid; add yam liquid to chicken mixture.
Top with orange slices and parsley. Sprinkle with salt and pepper. Cover
and cook over low heat about 1 hour, or until chicken is tender, adding
additional liquid if necessary. Add yams; heat to serving temperature.
Garnish with water cress.
NOTES : This booklet was prepared by the Louisiana Sweet Potato Commission.
Recipe by: 75 Easy Yam Recipes with a Romantic Past
Posted to MC-Recipe Digest V1 #891 by NGavlak@aol.com on Nov 8, 1997
A Message from our Provider:
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