Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, rice with sweet potato and chicken. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Cauliflower rice, sweet potato, Brussels and sausage buddha bowlMy Shitty Kitchen. Slow Cooker Butter Chicken with Sweet Potatoes and Cauliflower RiceBourbon and Honey. With the rice, chicken and sweet potatoes all braised together you don't have to worry about an additional side dish.

Rice with Sweet Potato and Chicken is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It’s easy, it is fast, it tastes yummy. They’re nice and they look wonderful. Rice with Sweet Potato and Chicken is something which I’ve loved my whole life.

To get started with this particular recipe, we have to prepare a few components. You can cook rice with sweet potato and chicken using 13 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Rice with Sweet Potato and Chicken:

1. Prepare 360 ml White rice (uncooked)
2. Make ready 150 grams Sweet potato
3. Get 150 grams Chicken thighs
4. Prepare 2 tsp ※Sake (for marinating chicken)
5. Prepare 2 tsp ※Soy sauce (for marinating chicken)
6. Get 1 tsp ※Sugar (for marinating chicken)
7. Prepare 1 sheet Kombu seaweed (5 x 5 cm)
8. Get 30 grams Ginger
9. Take 2 tbsp ○Sake
10. Make ready 1 tbsp ○Soy sauce
11. Get 1 tsp ○Sugar
12. Prepare 10 grams Butter
13. Get 1 tsp Black sesame seeds

Very easy to put together and loved by all. Paprika-seasoned chicken cooked with sweet potatoes and cauliflower 'rice' is a filling, paleo-friendly meal you can prepare for quick weeknight meals. Stir sweet potato into hot oil until coated; add cinnamon and nutmeg. In a large bowl, combine the chopped sweet potatoes, chicken thighs, and red onion.

Instructions to make Rice with Sweet Potato and Chicken:

1. Rinse the rice and drain in a colander.
2. Wash the sweet potato and cut into 1.5 to 2 cm quarter slices. Soak in plenty of water for several minutes and drain in a colander.
3. Cut the chicken into 1.5 cm cubes. Peel the ginger and chop roughly.
4. Mix the chicken, the ※ ingredients and 1/3 of ginger together. Rub well and leave to stand for about 10 minutes. Reserve the marinade to use at step 5 later.
5. Put the rice, the ○ ingredients and the step 4 chicken marinade into the rice cooker. Cover with water to fill up to the line indicating enough water to cook 2 cups of rice. Add the rest of the ginger and stir well. Place the konbu seaweed on top.
6. Bury the sweet potato chunks under the rice and put in the chicken and butter. Press start to cook the rice.
7. After it's cooked, remove the konbu seaweed. Add 1/2 of the whole sesame seeds and crush the rest with your fingers before adding. Stir the rice evenly.

Sometimes I use it to bulk up savory fritters like shrimp cakes or salmon cakes. Transfer all cooked chicken with liquid into the Instant Pot. Add the chicken broth, dark and light soy sauces, salt, rice, and potatoes. Add a big pinch of salt. Reduce heat to medium-low and simmer, uncovered and stirring occasionally.

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