Louisiana Chicken and Sweet Potato Hash

BEING FROM NORTH CAROLINA, THE SWEET POTATO capital of the South, I found it hard to admit that the relatively new variety of sweet potato called Beauregards (developed at Louisiana State University) was without question the most succulent sweet potato I’d ever tasted. Today, Louisiana is one of the few states that grades its sweet potatoes by size and quality and, to my knowledge, it’s the only state that actually cures the potatoes for ultimate sweetness and moistness. Such potatoes are delicious simply roasted and smeared with butter, but when you combine them with poached chicken to make this hash—which Louisianians are just as likely to serve for breakfast (topped with a poached or fried egg) as for supper— the result is sublime. One tip: Never buy “green” (freshly harvested) sweet potatoes during the summer months, since they don’t yet have the enzyme that converts starch to sugar when cooked. The best tubers are stored by growers and marketed during the winter months.

MAKES: 4 servings

INGREDIENTS:

• 2 whole, boneless, skinless chicken breasts (about 1 1/2 pounds), cut in half
• 3 medium sweet potatoes (about 1 1/2 pounds), scrubbed and cut into 1/2-inch cubes
• 3 tablespoons butter
• 1 large onion, finely chopped
• 1 medium green bell pepper, seeded and finely chopped
• 1 garlic clove, minced
• 1 teaspoon hot paprika
• 1/2 teaspoon dried thyme, crumbled
• Salt and freshly ground black pepper to taste
• 3 scallions (part of green tops included), chopped
• 1/4 cup chopped fresh parsley leaves
• 1 cup half-and-half

INSTRUCTIONS:

1. Place the chicken breasts in a large, deep skillet. Add enough water to barely cover the chicken and bring it to a low boil. Reduce the heat to low and poach the chicken until tender, about 10 minutes. Transfer the chicken to a work surface and cut it into 1/2-inch cubes. Set aside.
2. Place the sweet potatoes in a large saucepan with enough water to cover them. Bring the water to a low boil, then reduce the heat to low, cover the saucepan, and cook the sweet potatoes until tender, about 15 minutes. Drain and set aside.
3. In a large, heavy skillet, melt the butter over moderate heat. Add the chopped onion, green bell pepper, and minced garlic to the skillet. Cook, stirring, until the vegetables are softened, about 3 minutes.
4. Add the hot paprika, dried thyme, salt, and pepper to the skillet. Stir for 1 minute.
5. Add the cooked chicken, sweet potatoes, chopped scallions, chopped parsley, and half-and-half to the skillet. Cook, stirring, until the liquid is reduced and the hash is thickened and “tight.”